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healthy sweetcorn salad

Sweetcorn Salad Recipe

This vibrant Sweetcorn Salad combines juicy sweetcorn, fresh cherry tomatoes, creamy avocado, mozzarella and fragrant basil with a bright lemon and olive oil dressing. Colourful, refreshing and easy to prepare, it makes a delicious side dish for barbecues, picnics, family meals or a light lunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Cuisine Continental, Mediterranean
Servings 6 People
Calories 230 kcal

Equipment

  • 1 Sharp Chef’s Knife
  • 1 Large Chopping Board:
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Large Saucepan or Pot
  • 1 Colander:
  • 1 Large Serving Bowl –

Ingredients
  

  • 6 ears fresh sweetcorn
  • 2 cups cherry tomatoes
  • 2 medium ripe avocados
  • 200 g fresh mozzarella
  • ½ cup fresh basil leaves
  • ½ small red onion
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons olive oil - extra-virgin
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 small red chilli - optional

Instructions
 

Step 1: Cook the Sweetcorn

  • Fill a large saucepan with enough water to cover the corn.
  • Bring the water to a rolling boil.
  • Carefully add the corn and cook for approximately 5–7 minutes, or until the kernels are tender but still slightly crisp.
  • Remove the corn from the water using tongs and allow it to cool until comfortable enough to handle.
  • Drain thoroughly so excess water does not dilute the dressing.
  • For extra flavour, lightly char the cooked corn in a dry frying pan or on a grill for 2–3 minutes per side, if desired.

Step 2: Remove the Corn Kernels

  • Place one cooled corn cob upright on a chopping board.
  • Hold the top firmly and carefully run a sharp knife down the sides of the cob.
  • Rotate the cob and continue cutting until all the kernels have been removed.
  • Repeat with the remaining corn.
  • Transfer the kernels to a large mixing bowl.

Step 3: Prepare the Vegetables

  • Wash and halve the cherry tomatoes.
  • Finely dice the red onion.
  • Cut the avocados in half and remove the stones.
  • Scoop the avocado flesh from the skin and cut it into bite-sized pieces.
  • Tear the basil leaves into smaller pieces.
  • If using chilli, remove the seeds for less heat, then slice it thinly.
  • Add the tomatoes, onion, avocado, basil and chilli to the corn.

Step 4: Make the Lemon Dressing

  • Add the fresh lemon juice to a small bowl.
  • Pour in the extra-virgin olive oil.
  • Add the salt and freshly ground black pepper.
  • Whisk vigorously for approximately 20–30 seconds until the dressing is evenly combined.
  • Taste and adjust the seasoning if necessary.
  • If the tomatoes are particularly sweet, add a little extra lemon juice for balance.

Step 5: Add the Mozzarella

  • Add the mozzarella pearls or bite-sized mozzarella pieces to the bowl.
  • Gently fold them through the vegetables.
  • Avoid vigorous stirring because the avocado and mozzarella can break apart easily.
  • Keep the mixture colourful and chunky.

Step 6: Dress the Salad

  • Pour approximately two-thirds of the dressing over the salad.
  • Using two large spoons, gently fold the ingredients from the bottom upwards.
  • Continue folding until the dressing coats the corn and vegetables evenly.
  • Add the remaining dressing only if needed.
  • Taste before serving and adjust the salt, black pepper or lemon juice.

Step 7: Rest and Serve

  • Allow the Sweetcorn Salad to rest for approximately 10–15 minutes before serving.
  • This short resting period gives the corn, tomatoes, basil and dressing time to mingle.
  • If preparing it well ahead, refrigerate the salad and add the avocado shortly before serving for the freshest appearance.
  • Transfer the finished Sweetcorn Salad to a wide serving bowl and garnish with a few fresh basil leaves.

Notes

  • 🌽 Use Fresh Corn For The Best Flavour: Fresh sweetcorn gives the salad a naturally sweet, juicy taste and a lovely crisp texture. Frozen or tinned sweetcorn can also be used for convenience.
  • 🔥 Try Grilling the Corn: Lightly char the cooked corn before removing the kernels for a delicious smoky flavour and caramelised edges.
  • 🥑 Add The Avocado Last: Fold the avocado through gently just before serving to prevent it from becoming mushy or browning too quickly.
  • 🍋 Balance the Dressing: Taste the lemon and olive oil dressing before adding it to the salad. Adjust the lemon juice, salt, and pepper to achieve the right balance of fresh, tangy, and savoury flavours.
  • 🌿 Keep the Herbs Fresh: Add the basil shortly before serving to preserve its bright colour and fresh aroma.
  • 🥗 Do Not Overdress: Add the dressing gradually and gently fold everything together. This keeps the Sweetcorn Salad fresh rather than watery.
  • ❄️ For Make-Ahead Preparation: Prepare the corn, tomatoes, onion and dressing in advance, then add the avocado and basil shortly before serving.
  • 🧊 Storage: Keep leftovers in an airtight container in the refrigerator and enjoy within 1–2 days for the best quality.
  • 🌶️ Adjust the Heat: Add fresh chilli for a spicy kick, or leave it out for a milder, family-friendly salad.
  • 🍽️ Serving Tip: Allow the Sweetcorn Salad to rest for about 10–15 minutes after dressing so the flavours can blend before serving.
Keyword Sweetcorn Salad