Vibrant Corn Salad with Jalapeño Vinaigrette

6 ears of corn worth of kernels (cooked and cooled)
6 radishes, thinly sliced
1 cucumber, seeded and diced
1 pint grape tomatoes, halved
1/2 large red onion, diced
1 1/2 large avocados, cubed

for the vinaigrette:
5 tablespoons avocado oil
1/3 cup white wine vinegar
juice of 1 lime
2 jalapeno peppers, seeded and halved
freshly ground black pepper

Toss all of the salad ingredients together in a large bowl. Shake the vinaigrette ingredients in a dressing mixing container or closed jar. Strain over the salad. Discard the jalapenos. Toss to evenly distribute the dressing. Serve at room temperature.

My thoughts:

I love salads like these. I am honestly not the biggest traditional salad person but on hot days, a cool dish is needed. I especially love the vinaigrette I came up with for this salad, the oils of the peppers get shaken into the dressing adding just enough heat. It is a great way to get a spicy fix without actually having to bite down on a pepper. The trick to the perfect corn salad is to have a mixture of tastes and textures. A mix of sweet (corn, tomato), crisp (radish), creamy (avocado), spicy (radish, jalapeno), juicy (tomato) and crunchy (cucumber) is my favorite. I served this as an entree but I think it would also be great as a side dish to grilled seafood or portobello burgers.


  1. Simple and fresh. I'll have to try this

  2. Yum! I love salads in the summer… and this one looks especially good!

  3. This looks delicious. Can't wait to try it!

  4. I love this salad idea because so many times a salad starts and ends with lettuce (not offense to lettuce) but this is great and hearty and looks tasty! Thanks for the creation!

  5. This salad is amazing and seriously addictive! I like to barbecue the corn first and then put it into the salad. Makes it feel even more summery! I have several people hooked on this salad. I am now making it once a week.