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The Best Fresh Corn Salad with Lime Vinaigrette – Easy!

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The Best Fresh Corn Salad with Lime Vinaigrette is the perfect easy corn salad for summer barbecues. This healthy salad with bright flavors is ideal as a side dish and a great way to use leftover corn. The salad dressing has hints of garlic, honey, and lime, adding flavor and zest depth.

Grilled corn, avocado and lots of veggies in a white bowl

This is my favorite corn salad recipe! It all starts with gorgeous fresh oven-roasted corn! I cooked this corn in the oven, but the fresh corn can also be barbecued! This salad is crunchy, with colorful veggies and creamy avocado. Steve and I love grilled corn, which elevates the taste of this Mediterranean-style salad. This is also an excellent meal prep recipe.

Why You Will Love This Fresh Corn Salad Recipe

  • Corn is very healthy and nutrient-dense
  • Lot’s of bright flavors. 
  • It’s an easy side dish perfect for an anti-inflammatory diet!
  • It’s an easy summer corn salad.
  • The Lime Vinaigrette with Garlic is so addicting!
  • It stores well in the refrigerator for days.
  • It’s plant-based goodness and perfect summer salad!
  • It has avocado, which adds a creamy yumminess.
  • It’s naturally gluten-free and vegan!

INGREDIENTS FOR FRESH CORN SALAD WITH ZESTY LIME VINAIGRETTE

Simple ingredients are available at the grocery store. 

  • Fresh Sweet Corn – Buy the freshest, sweetest corn you can find!
  • Limes – they add that zestiness! Fresh lime juice is essential.
  • Ripe Cherry Tomatoes – I bought a huge basket of multi-colored cherry tomatoes. SWEET!
  • English Cucumber – I love these, but any cucumber will do.
  • Jicama – I love how Jicama adds that sweet crunch!
  • Red Onion – Adds that zing!
  • Avocado – creamy and delicious.
  • White Wine Vinegar – I love how it adds tang to any Vinaigrette.
  • Fresh Garlic Cloves 
  • Organic Extra Virgin Olive Oil 
  • Honey – or Agave Nectar 
  • Salt and Pepper
  • Fresh Chopped Cilantro 

Ingredient Notes

  • You can substitute Avocado Oil for Olive Oil
  • In a pinch, use sauteed frozen corn instead of fresh corn
Platter of corn salad with lime on a brown

How To Make Corn Salad with Lime Vinaigrette

Step 1Roast the CornOven Method

Preheat the Oven to 375 degrees.

Place five ears of husked fresh ears of corn on a large baking tray greased with One Tablespoon of Olive Oil. Drizzle a Tablespoon of Olive Oil on the Corn with a few turns of Fresh Cracked Sea Salt and Fresh Cracked Pepper. (1/2 Teaspoon of Salt and Pepper) Roll Corn over a few times until well coated with Olive Oil. Place Pan in the Preheated oven for 30 minutes until corn is tender. Check after 15 minutes and turn the corn over.

Bring corn to room temperature and slice the corn kernals off the cob on a cutting board.

5 Ears of Oven Roasted Corn on a Baking Tray

Step 2 Make the Lime Vinaigrette

Whisk 1/2 cup Extra Virgin Olive Oil with Two Tablespoons of White Wine Vinegar and the Juice of Two Limes. Add One Tablespoon of Honey, One Minced Clove of Garlic, and One Teaspoon of Fresh Cracked Black Pepper.

Whisk until smooth and set aside.

Step 3Chop the Vegetables

Jicama – Chop 2 Cups of Jicama into medium dice.

English Cucumber – Cut a large English Cucumber in half lengthwise and deseed it with a small spoon, scooping out all the seeds. Cut in half again and cut into a medium dice.

Cherry Tomatoes – Cut 2 1/2 cups of Cherry Tomatoes in half

Red Onion – Dice 1/2 of a Red Onion into a Medium Dice

Roasted Corn – Slice corn off the cob

Avocado – Remove the flesh from one large avocado with a spoon and cut it into large dice

Cilantro – Chop One Tablespoon of Fresh Cilantro

Avocados, Limes, Tomatoes, Cucumbers and Jicama

Step 4Assemble the Corn Salad

Place all ingredients in a Large Mixing Bowl and toss well. Add the Lime Vinaigrette and gently toss! Enjoy!

Serving Suggestions for Avocado and Grilled Corn Salad 

  • We love serving the Corn Salad in individual glass jars at Barbecues. Put about a cup of the salad in each jar.
  • Top with a piece of grilled salmon. 
  • Serve with your favorite protein.
  • Add some fresh goat cheese.
  • Serve with tortilla chips!
Individual Serving Jar of Grilled Corn Salad

Frequently Asked Questions

Can I add black beans to this salad?

Yes! We often add black or white beans to this delicious salad! It turns this into a wonderful black bean salad.

Can I make the Honey Lime Vinaigrette ahead of time? 

Make the Vinaigrette ahead of time and place it in a covered jar or bowl in the refrigerator. The flavors will meld together.

Can I make Corn salad with frozen corn?

An easy hack to get a roasted flavor with frozen corn is to saute it in a saute pan for a few minutes with a tablespoon of olive oil, salt, and pepper.  Let it cool before adding it to the salad.

Can I grill the corn on the barbecue grill? 

Yes! We do this all the time. Heat the grill to 375 Medium temperature and cook until corn is tender.

VARIATIONS ON THIS VIBRANT, EASY CORN SALAD

  • Puree a 1/2 Avocado with the Vinaigrette for a creamier dressing. 
  • Add chopped yellow or sweet red bell peppers to this corn salad.
  • Add a 1/2 cup of feta cheese. 
  • Add chopped fresh cilantro!
  • Serve with sliced, toasted tortillas.
  • Use Green Onions instead of Red Onion. 
  • Add a can of drained black beans. 
  • Add a teaspoon of chili powder and make a Chili Lime Vinaigrette.
  • Serve on top of crunchy romaine lettuce!

Thanks for stopping by Delectable Food Life. I hope you enjoyed this Easy Corn Salad Recipe.

Other Salads You Might Like:

Easy Canned Salmon Mediterranean Salad – This yummy salad is one of my diet’s mainstays.

Delicious Chickpea Salad with Honey Mustard Vinaigrette –  

Easy Greek Salad Recipe – This classic salad is always a hit!

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The Best Fresh Corn Salad with Lime Vinaigrette – Easy!

Grilled corn, avocado and lots of veggies in a white bowl
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Easy Fresh Corn Avocado Salad with Lime Vinaigrette is the perfect Easy Summer Salad for parties and summer barbecues! It’s bright, healthy, and delicious!

Ingredients

Scale
  • 5 Ears Corn – Buy the freshest, sweetest corn you can find!
  • 2 Limes
  • 2 1/2 Cups Cherry Tomatoes
  • 1 Large English Cucumber
  • 2 Cups Diced Jicama
  • 1/2 Cup Red Onion
  • 1 Large Avocado – creamy and delicious.
  • 2 Tablespoons White Wine Vinegar – I love how it adds tang to any Vinaigrette.
  • 1 Clove Fresh Garlic – minced
  • 1/2 Cup and 2 Tablespoons Organic Extra Virgin Olive Oil or Avocado Oil.
  • 1 Tablespoon Honey – or Agave Nectar
  • 1/2 Teaspoon Salt
  • 1 Teaspoon of Cracked Black Pepper
  • 1 Tablespoon Fresh Cilantro

Instructions

Step 1 – Oven Roast the Corn

Preheat the Oven to 375 degrees.

Place five ears of husked corn on a large baking tray greased with One Tablespoon of Olive Oil. Drizzle a Tablespoon of Olive Oil on the Corn with a few turns of Fresh Cracked Sea Salt and Fresh Cracked Pepper. (1/2 Teaspoon of Salt and Pepper) Roll Corn over a few times until well coated with Olive Oil. Place Pan in the Preheated oven for 30 minutes until corn is tender. Check after 15 minutes and turn the corn over.

Remove from oven to Cool! Bring to room temperature and slice corn off the cob. Set aside. 

Step 2 – Make the Lime Vinaigrette

Blend 1/2 cup Olive Oil with Two Tablespoons of White Wine Vinegar with the Juice of Two Limes. Add One Tablespoon of Honey, One Minced Clove of Garlic, and One Teaspoon of Fresh Cracked Black Pepper.

Whisk until smooth and set aside.

Step 3 – Chop the Vegetables

Jicama – Chop 2 Cups of Jicama into medium dice.

English Cucumber – Cut a large English Cucumber in half lengthwise and deseed with a small spoon scooping out all the seeds. Cut in half again and cut into a medium dice.

Cherry Tomatoes – Cut 2 1/2 cups of Cherry Tomatoes in half

Red Onion – Dice 1/2 of a Red Onion into a Medium Dice

Roasted Corn – Slice corn off the cob

Avocado – Remove the flesh from one large avocado with a spoon and cut it into large dice

Cilantro – Chop One Tablespoon of Fresh Cilantro

Step 4 – Assemble the Salad

Place all ingredients in a Large Salad Bowl and mix well. Add the Lime Vinaigrette and gently toss!

Notes

  • Store in a tightly covered container in the refrigerator.

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