Sweet Corn Salad

Ingredients

• 1.9 L (8 cups)fresh sweetcorn kernels, cut from 8–12 cobs (cobs may be boiled first, but the recipe uses raw kernels)
• 1 largemango, peeled and diced into 1.3 cm (½-inch) pieces
• 1 pint (568 ml)grape or cherry tomatoes, halved
• 10spring onions, white and green parts sliced
• 60 ml (¼ cup)finely diced fresh red chilli
• 60 ml (¼ cup)chopped flat-leaf parsley
• 60 ml (¼ cup)mild-tasting olive oil
• 60 ml (¼ cup)cider vinegar
• 25 g (2 tablespoons)sugar
• 5 ml (1 teaspoon)ground cumin
• 2.5 ml (½ teaspoon)kosher salt
• 2.5 ml (½ teaspoon)black pepper
• 1 large, plus 15 ml (1 tablespoon) lime juiceavocado, cut into medium dice
• 1 canblack beans, rinsed and drained

Instructions

1. 1

   Combine the produce

   In a large bowl, stir together the corn kernels, mango, tomatoes, spring onions, red chilli and parsley.

2. 2

   Mix the dressing

   Whisk the olive oil, cider vinegar, sugar, cumin, salt and black pepper in a small bowl or jar. Pour it over the corn mixture and stir to coat. Serve straight away, or cover and chill; you can make the salad several hours ahead.

3. 3

   Add the avocado

   When ready to serve, gently mix the lime juice with the diced avocado, then fold it into the salad to help limit browning. Do not cut or prepare the avocado until serving time.

What is sweet corn salad?

This is a fresh, American-style summer salad built around sweetcorn, fruit and crisp vegetables. Mango adds sweetness, while tomatoes, spring onions and chilli bring freshness and a little heat.

Raw kernels keep the preparation quick and give the salad a crisp bite. A cumin and cider-vinegar dressing ties the varied flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 10g protein, 61g carbs, 11g fat.

The corn, mango and sugar provide most of the carbohydrates, while olive oil and avocado contribute much of the fat. Black beans add protein, with smaller amounts from the other ingredients. To balance the plate, serve a portion alongside grilled vegetables or a protein-rich main.

Choosing the ingredients

Corn: The recipe uses fresh kernels cut from 8–12 cobs, and leaves them raw. If preferred, the cobs can be boiled first, but let them cool before cutting off the kernels.

Mango and tomatoes: Choose a ripe but still firm mango so it holds its shape, and halve the tomatoes to make them easier to eat in a spoonful.

Chilli: The listed amount gives the salad a noticeable kick. Remove the seeds before dicing if you want to reduce the heat.

Making the dressing

Dissolve: Whisk the sugar, cumin, salt and pepper into the oil and cider vinegar until the mixture is evenly combined.

Coat: Add the dressing to the large bowl and stir well so it reaches the corn and other ingredients. Taste and adjust the seasoning to your preference.

Keeping the texture fresh

Cut the ingredients into fairly even pieces so the mango, tomatoes and corn are easy to scoop together. Use a gentle hand when mixing to keep the diced fruit intact.

Add avocado at the last moment: toss it gently with the lime juice, then fold it in just before serving. This helps limit browning and keeps the pieces from getting mashed.

Making it ahead

The corn, mango, tomatoes, spring onions, chilli and parsley can be combined and dressed several hours before serving. Cover the bowl and chill it in the refrigerator.

Keep the avocado separate until serving time, and prepare it only then as directed. If the chilled salad has settled, give it a gentle stir before bringing it to the table.

Serving ideas

Serve it as a side dish with grilled food, use it as a dip with tortilla chips or add it as a topping for tacos. Black beans make the salad more substantial and add another soft, creamy texture.

For a simple plate, pair a portion with grilled vegetables or another savoury main. The salad can also be served on its own as a fresh lunch.

Recipe notes & tips

• Use a large bowl so you can mix the ingredients without crushing the mango.
• Drain the black beans thoroughly before adding them so they do not water down the dressing.
• Dice the mango and avocado into similar-sized pieces for easier serving.
• Taste the dressing before pouring it over the salad and adjust the seasoning if needed.
• Keep the avocado whole until just before serving to help it stay fresh-looking.

Variations

• Use cooked corn: Boil the cobs first if you prefer a softer kernel, then cool them before cutting off the corn.
• Adjust the heat: Remove the chilli seeds or use less diced chilli for a milder salad.
• Change the herbs: Replace the flat-leaf parsley with chopped coriander for a different fresh flavour.
• Add extra citrus: Serve with additional lime juice for a brighter, tangier finish.
• Serve with chips: Spoon the salad into a bowl and serve it as a chunky dip with tortilla chips.

Common mistakes to avoid

• Adding avocado early: It can brown before serving; prepare and fold it in at the last moment.
• Overmixing: The mango and tomatoes can break down; stir gently once the dressing is added.
• Using wet beans: Excess liquid can dilute the dressing; rinse and drain the beans well.
• Uneven chopping: Large or irregular pieces are harder to scoop together; cut the ingredients into manageable, similar-sized pieces.
• Forgetting to taste: The dressing may need adjustment to suit the produce; check it before combining.

How to store

Cover and refrigerate the salad without avocado for up to 2 days for best texture. Add freshly prepared avocado just before serving; serve chilled, as no reheating is needed.

Frequently asked questions