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Raw Corn Salad

This raw corn salad is perfect in the summertime. The recipe is quick and wholesome, and no cooking is required! It uses fresh, raw, sweet corn on the cob, tomato, cucumber, and avocado, but it's easy to tailor to your taste.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine south american
Servings 4 people
Calories 1436.5 kcal

Equipment

  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Mixing Bowl
  • 1 Citrus Juicer (optional, for lime)
  • 1 Measuring Spoons (for precise seasoning)

Ingredients
  

Main

  • 2 ears corn kernels cut from the cob
  • 1 pint cherry tomatoes halved
  • 1 cucumber halved lengthwise and sliced
  • 1 small sweet onion finely chopped
  • 1 avocado diced
  • ¼ bunch fresh cilantro chopped, or to taste
  • 1 green onion green parts only, thinly sliced
  • 1 drizzle extra-virgin olive oil
  • 1 lime juiced
  • salt and ground black pepper to taste

Instructions
 

  • Mix together corn kernels, tomatoes, cucumber, onion, avocado, cilantro, and green onion in a large serving bowl.
  • Drizzle with olive oil and lime juice. Season with salt and pepper.

Notes

For optimal flavor, always use the freshest, sweetest corn available, ideally in peak season. To enhance the texture and prevent browning, dice the avocado just before adding it to the salad. A critical tip for raw corn salad is to ensure all vegetables are well-chilled before mixing. Consider blanching the corn briefly (30 seconds) for a slightly softer texture and brighter color, though the recipe calls for raw. For an extra layer of flavor, a pinch of chili powder or a finely minced jalapeño can introduce a subtle heat, and crumbled cotija cheese adds a wonderful salty, creamy element. Always taste and adjust seasoning immediately before serving.