Corn Salsa Salad


Ahhhh…the bounties of summer! Mind you, it really hasn’t felt  a whole lot like summer around here (it’s a chilly 64° here in Seattle today), and I don’t have my own garden like Mary does, but we do have a really nice Farmers’ Market here in West Seattle on Sundays.   I was inspired by the beautiful corn and the gorgeous heirloom cherry tomatoes yesterday, so I made this taste of summer Corn Salsa Salad.

The key to this salad is the dressing. It has the right combination of citrus and spices. Chili powder, fresh jalapeño and just a touch of cumin spice it up right! Of course, fresh cilantro is important, too, but as you can see in the picture, I forgot that part! We sat down to eat and Toby said, “You know what would be good in this salad?  Cilantro!” Oops! I’d forgotten the cilantro. Back to the kitchen to chop up some pretty, spicy green leaves of cilantro and yippee! – the best bowl of Corn Salsa Salad – ever!  EnJOY!


Corn Salsa Salad
Recipe Type: Salad, Vegetable
Author: A Passionate Plate
Serves: 6-8
Be sure to coat the avocado with the dressing (or at least toss it in lime juice) as soon as possible to keep it from turning brown. Don’t dress the entire salad if you are planning to have left-overs or you’ll have a soggy mess the next day. Important: don’t forget the cilantro.
  • 3 ears of corn, or 1-16oz bag frozen corn
  • 1 avocado, peeled and diced small
  • 1 can black beans, rinsed and drained
  • 1/4 cup red onion, diced
  • 1 red bell pepper, diced small
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 cup cilantro, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 4 dashes hot pepper sauce
  • 1/2 tsp. ground cumin
  • 1 Tbsp. chili powder
  • 1/4 cup fresh lime juice
  1. Place the corn in a large Dutch oven and fill it with water. Cover and bring to a boil. Once it is boiling, turn off the heat and leave it covered for about 15 minutes, until the corn is crisp-tender. If using frozen corn, just allow it to thaw and then drain the excess moisture before adding it to the salad.
  2. Meanwhile, add the salad ingredients to a large bowl and stir to blend.
  3. Mix together the dressing (olive oil through lime juice) and season with salt and pepper, as needed. Pour the dressing over the salad and stir to coat well.
  4. Remove the corn from the pot. Drain and cool. Cut the kernels from the cob and add to the salad. Stir once more and enJOY!


  1. […] with a delicious Grilled Chilean Sea Bass with Cherry Tomato Salsa, homemade corn bread and Corn Salsa Salad. The tomatoes were fresh-picked from Cathy’s garden – like candy! It was a wonderful […]

  2. […] time, however, I think I hit a home run. I had Corn Salsa Salad (no avocado, no dressing) in the refrigerator from the other night, and I wanted to make a nice […]

  3. My favorite kind of salad…luv it!

  4. CaCarolineCaroline Ellison Ellisonroline Ellison says:

    Joy was nice enough to share an almost identical recipe with me years ago, and I use it often during the summer……well, during the summer when the weather is warm. 🙂
    It’s great as an accompaniment to all kinds of grilled meats, and the colors are beautiful.

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