Napa Sweet Corn Salad
Yield: 5-6 side dish servings
An unexpected ingredient adds crisp crunch to a classic corn salad, and the easy vinaigrette pulls it all together. Perfect for summer and fall meals!

For the salad:

  • 3 cups sweet corn kernels, cooked (from 3-4 large ears*)
  • 1 cup cherry or grape tomatoes, halved or quartered if large or 1 cup seeded and diced vine-ripened tomato
  • 2 green onions, sliced (could substitute a few tablespoons minced red onion or a sprinkle of snipped fresh chives)
  • 1 small avocado, chopped
  • 1 cup diced red apple (I’ve used ½ cup each red and green apple)
  • ⅓ cup roughly chopped salted almonds
  • ¼ cup packed fresh basil, chopped

For the Honey-Dijon Vinaigrette:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • ½ tablespoon honey (have used maple syrup for vegan option)
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon kosher salt and several turns of the pepper mill


  1. For the vinaigrette: Combine the ingredients in a jar or bowl. Shake or whisk to combine. Set aside.  Make-ahead tip: The dressing can be made a day or two in advance, covered, and refrigerated until ready to use.

    Combine the salad ingredients in a large bowl and then drizzle with the vinaigrette. Stir to combine and enjoy.


*If your corn on the cob is very fresh, feel free to use it raw.

The salad can be assembled and tossed with the vinaigrette an hour or two before serving. The dressing will keep the apple and avocado from browning. For maximum crunch from the almonds, however, add them just before serving.
A ripe but not-too-soft avocado will stand up better when tossed in a salad. Avocados ripen best at room temperature—and they ripen quickly. So as soon as they are ripe, I transfer them to the refrigerator to slow further ripening and extend what is otherwise the short window of perfect ripeness. At this point, they will usually keep for about a week in the fridge.

Adapted from:

More recipes at