Go Back
–+ servings
chopped corn salad in bowls
Print Recipe
5 from 1 vote

Southwest Corn Salad

Grilled sweet corn on the cob is the star of the show in this bright, summery salad. Charred corn, bell pepper, tomato, cucumber and diced avocado top chopped romaine salad and are brought together with an easy Cumin + Oregano Lime Vinaigrette Dressing.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Canadian
Servings: 6
Calories: 267kcal
Author: Jacqueline Piper

Equipment

Ingredients

Salad

  • 3 large corncobs shucked
  • 454 grams chopped romaine 16 oz, chopped smaller
  • 2 bell peppers chopped into small pieces
  • 1 roma tomato chopped into small pieces
  • 1 cucumber chopped into small pieces
  • 1 avocado cubed

Cumin + Oregano Lime Vinaigrette Dressing

  • 2 tablespoons lime juice
  • 2 tablespoons white wine vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon yellow mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 1 teaspoon maple syrup
  • 1 tablespoon brine from a jar of pickled jalapenos
  • Optional additions pickled red onion, red onion, pickled jalapenos, black beans, roasted sweet potato, pinto beans, pumpkin seeds, monterey jack cheese or queso fresco

Instructions

For the Corn

  • Grill the corn on the cob. Preheat your grill to medium heat and add the corn cobs. Cook them for about 8-10 minutes, turning every few minutes to acheive charring evenly. Set aside to cool and then slice the corn kernels off the cob. I slice in lengthwise sections. Once you slice the first section, you'll have a flat surface to lay the corn on so it doesn't roll around.

For the Salad

  • Roughly chop the romaine lettuce into small pieces.
  • Dice the tomato, bell peppers, cucumber, and avocado.

For the Cumin + Oregano Lime Vinaigrette Dressing

  • Add all ingredients to a jar, add the lid and shake to combine. Optinally, add all ingredients to a bowl instead and whisk together until combined. Adjust flavors to taste by adding more lime, maple syrup or salt and pepper as needed.

To Assemble

  • Add the salad ingredients to a large bowl. Add the dressing, starting with about half. Mix and then add more dressing as needed. Serve immediately or refrigerate for an hour or two. If not serving immediately, leave the avocado out and peel, cut and add just before serving so it doesn't turn brown.

Notes

Notes – This salad is vegetarian, vegan, and gluten-free. 
Substitutions – Try a different salad green or dressing. Add black beans or chicken for protein.
Storage – Doesn't store well, I've left it in the fridge for about a day or so! Ok the next day but not as crisp. If you're making the salad ahead of time, save the avocado to add right before serving so that it doesn't turn brown while sitting in the salad.

Nutrition

Calories: 267kcal | Carbohydrates: 17g | Protein: 2g | Fat: 22g | Fiber: 3g | Sugar: 2g