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A plate of salad topped with leafy greens, sliced avocado, corn, tomatoes, and roasted vegetables, drizzled with olive oil on a neutral-colored ceramic plate.

Easy Summer Corn Salad

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Fresh, crisp, and vibrant, this Easy Summer Corn Salad is loaded with roasted corn, juicy tomatoes, squash, creamy avocado, and a zesty lemon-olive oil dressing over a base of green goddess and crispy pea tendrils. It's built for summer cookouts, gatherings, or a light lunch.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, Seasonal
Calories: 1230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 ears corn
  • 3 heirloom tomatoes cut into bite-size chunks
  • 1 cup cherry tomatoes halved
  • 1 pint baby squash halved
  • 1 avocado
  • 1 lemon
  • ¼ cup olive oil
  • ½ onion
  • 1 garlic clove
  • 1 bunch cilantro
  • 1 cup green goddess dressing
  • 1 handful pea tendrils
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Equipment

  • Air Fryer
  • Paper Towels
  • Mixing Bowls
  • Sheet Pan
  • Salad Bowl
  • Cutting board
  • Chefs knife
  • Large Skillet

Method
 

  1. Preheat oven to 450°F. Roast corn in the husks for 30 minutes. Let cool, then cut kernels from cob and place in a mixing bowl.
  2. Cut heirloom tomatoes into bite-size chunks and halve the cherry tomatoes. Marinate both in olive oil, salt, and lemon juice. Add to the bowl with corn.
  3. Sauté onion in a small amount of olive oil until softened. Add to the corn-tomato bowl.
  4. Lightly toss baby squash with oil and air fry until tender and browned. Add to the bowl.
  5. Lightly oil the pea tendrils and air fry until crisp. Drain on a paper towel and season with salt.
  6. Spread green goddess dressing on the bottom of a large serving plate or platter. Arrange the fried tendrils on top.
  7. Season corn salad mixture with additional salt and lemon juice if needed. Add sliced avocado.
  8. Spoon the corn salad mixture over the green goddess and pea tendrils. Top with cilantro leaves and optional chili for heat.

Nutrition

Calories: 1230kcalCarbohydrates: 111gProtein: 21gFat: 89gSaturated Fat: 13gPolyunsaturated Fat: 11gMonounsaturated Fat: 61gTrans Fat: 0.03gSodium: 107mgPotassium: 3240mgFiber: 27gSugar: 40gVitamin A: 4770IUVitamin C: 134mgCalcium: 103mgIron: 5mg

Notes

Storage: refrigerate in an airtight container for up to 2 days. The avocado will brown over time, so add extra fresh avocado when serving leftovers.

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