There’s nothing quite like fresh, crunchy, sweet corn. Canned and frozen corn are fine in a pinch but they lack that delightfully crisp texture which is what makes this salad so good.
Corn is plentiful in the markets these days so take advantage of it while you can. Here on Maui I found the best tasting corn at Whole Foods.
This salad can be assembled in under an hour. It is perfect to take to the beach, on a picnic, or to a potluck gathering. The ingredients are simple and delicious. Make sure you pick out the freshest corn, avocado, and cilantro you can find.
The dressing is deliciously tart with a hint of sweetness and spiciness. And those Fritos, oh those Fritos. They are salty, crunchy, corny.
You can certainly use raw corn but my preference is to briefly cook the corn in the microwave which means minimal fuss and no boiling water.
The corn turns out perfect after a few minutes in the microwave. The husks and silk slip off easily and the corn retains its crisp texture and sweet flavor.
Avocado adds a rich and buttery texture that compliments the fresh corn. Red onions add a bit of kick to the salad and cilantro adds a fragrant citrusy note. If you dislike cilantro, substitute it with fresh parsley, mint or chopped chives.
If you have an extra lime handy, dust it with smoked paprika and serve it with the salad.
This is a refreshing, hearty side dish that pairs well with all types of meals. Some of the ways I serve it are with grilled sourdough bread slathered with tarragon aioli and topped with juicy tomatoes, alongside carnitas tacos, sandwiches, and on its own as an afternoon snack.
Fresh Corn Salad with Crunchy Fritos Corn Chips
6
servingsIngredients
- Dressing
1/4 cup fresh lime juice
1 1/2 teaspoons honey
1 small garlic clove, grated
3/4 teaspoon ground cumin
3/4 teaspoon smoked paprika
1 – 2 teaspoons chopped pickled jalapeños (or fresh)
1/4 cup extra virgin olive oil
Kosher salt and pepper
- Salad
4 large ears fresh corn, raw or briefly cooked
1 (15 ounce) can black beans, rinsed, drained and chilled (helps to firm them up)
2 tablespoons diced red onions
1/3 cup chopped cilantro
2 small or medium avocados, cubed
3 cups Fritos, larger pieces broken in half
Hot sauce (optional)
Directions
- Whisk together all of the dressing ingredients. Season with 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt and a few grinds of black pepper. If you prefer a less tart dressing, add an additional 1/2 – 1 tablespoon of olive oil. Set aside or refrigerate if making in advance.
- If using raw corn, remove husks and silk. Using a knife, remove corn kernels and place in a large bowl. If you prefer to quickly cook your corn, keep husks intact. Place 2 corn cobs on a microwaveable safe plate. Microwave on full power for 3 minutes. Remove corn to a plate to cool. Continue with remaining 2 cobs. If microwaving 4 cobs at once, cook 4-5 minutes. Once corn is cool enough to handle, cut off stem end (about 1 row of kernels. Pull husks and silk off from the top of the cob. They should come off very easily. Remove kernels from the cobs to cool.
- Once corn has fully cooled, place in a large bowl along with black beans, red onion, and cilantro. Spoon some of the dressing over the salad and toss to coat. Just before serving, add cubed avocados and Fritos. Drizzle more dressing over the salad and gently toss. Serve immediately with extra dressing on the side and lime wedges dusted with smoked paprika (optional). Dot with hot sauce if using.
Notes
- Dressing and salad (without avocado and Fritos) can be made earlier in the day and stored in the refrigerator. Gently fold in cubed avocado and Fritos when ready to serve adding more dressing to thoroughly season the salad. If serving just a portion of the corn salad, remove that portion to a separate bowl before adding avocado and Fritos (the avocados may brown in leftover salad and Fritos will lose their crunchy texture).