Since I first posted this recipe for Melissa Clark’s make-ahead corn salad, variations of this salad have become a staple in our home. For Mother’s Day, summer gatherings, even in the dead of winter using frozen corn. This salad always hits the spot!

May and June have always been busy fun months in our family, even now that we are way past the grade school activities. Mother’s Day, DormantChef’s birthday, Memorial Day Weekend, my birthday and the sheer excitement of warm weather and long days.

Make-Ahead Corn Salad Satisfies a Crowd

Even though the long days encourage us to gather and celebrate, we often find our desire to be in the kitchen waning. That’s why this salad from Melissa Clark’s book, Cook This Now, should become your new best friend. This is the perfect salad to bring to the teacher appreciation lunch or Mother’s Day celebration or the annual Memorial Day barbecue. Melissa Clark’s Corn Salad with edamame and lime dressing can be made ahead of time and easily feeds a gathering for 20 as a side dish.

Can I Make this Corn Salad with Frozen Corn?

This recipe is in the summer section of the book, calling for fresh corn on the cob. When I first prepared this salad, there was no fresh corn. That didn’t stop me. Off to the frozen aisle I went. Turns out that frozen corn and frozen edamame work quite nicely.

If I use Fresh Corn, How Should I Prepare it?

Could this salad be even better with fresh corn? Absolutely. But can you offset the lack of fresh corn with other bright summery ingredients? Absolutely.

If you have fresh corn, 3 ears serves about 4 – 6 according to Melissa, so if preparing for a crowd, triple that. She suggests either boiling or microwaving the stalks.

Another method that will just make this salad sing with flavor, is to put some olive oil, salt, and pepper on the corn and grill it, sear it in a cast-iron pan or even broil it until it is starting to brown vigorously all over. Then cut the kernels off the ears after they cool a bit. The flavors of roasted/grilled corn are so intense that it takes the salad to another whole level of greatness. Try it, you’ll like it!

You’ll Love this Make-ahead Corn Salad!

And here’s the best part – the dish can sit out or in the fridge for hours with no spoilage and only a continual improvement in flavor.

If the only time you can prepare the salad for 20 for the teacher appreciation lunch or your Mother’s Day barbecue is at 6AM before the frenzy begins, make this salad. If you are looking for a versatile colorful side dish that screams summer and marries with an array of main dishes from chipotle steak tacos to barbecue to a vegetarian buffet, make this salad.

How can I Modify this Salad?

Add one fresh jalapeno finely minced (Melissa suggests this as an addition – I used it the first time and it was just the right bite of spicy but depends on your taste) Hearts of Palm – if you’ve never tried these slightly bizarre stalks that you can find in cans or jars, give them a try. My daughter eats them straight out of the jar, but I’ve made avocado, tomato and hearts of palm salad with a lemony dressing and it’s a crowd pleaser. I think they would make a nice addition in this salad as well. Just slice the stalk into bite size pieces. If you don’t have avocadoes – it still tastes great without them. If you don’t like cilantro – then use parsley or basil or thyme or oregano or arugula. Even just salt and pepper with the citrus and olive oil will taste delish.

What Should I Serve with this Make-Ahead Corn Salad?

Slow Cooker Carnitas

Smashed Bacon Double Cheeseburgers from Pastry Chef Online

Pesto Grilled Alaska Halibut from Fearless Dining

NY Strip Steak with Herb Compound Butter from Family Spice

Other Great Summer Salads

Blistered Tomato, Corn and Arugula Salad

Roasted Asparagus Salad with Preserved Lemon

A Summer Chopped Salad

Heart of Palm, Avocado, and Cherry Tomato Salad

Strawberry Spinach Salad

Strawberry Salsa Appetizer

4.5 from 4 votes Print Corn Salad with Tomatoes, Avocado, Edamame, and Cilantro Lime Dressing Adapted closely to Melissa Clark’s recipe in Cook This Now Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes Servings 16 servings Calories 255 kcal Author Beth Lee Ingredients 3 16 oz packages of sweet frozen corn, preferably organic, white or yellow or a mix **

1 10 oz package of frozen edamame beans (shelled)

1/3 cup fresh squeezed lime juice about 2 or 3 limes

2 - 4 garlic cloves minced depends how garlicky you like it

½ cup extra virgin olive oil

1 1/2 tsp pepper or to taste

1 1/2 tsp kosher salt or to taste

4-6 avocados diced

1 ½ pints cherry tomatoes cut in half

4-6 scallions/green onions finely chopped

½ cup of chopped cilantro Instructions If using frozen corn and edamame, put it all in a bowl large enough to hold the finished salad but small enough to fit in the microwave, if possible. Don’t need to cook the corn, just take the chill off of it. Or, just let it sit out and defrost or leave it in the fridge to defrost. Make the dressing by squeezing the lime juice into a bowl, add the chopped garlic, salt and pepper, then whisk in the olive oil. Set this aside and let the flavors blend. Now prep the rest of your vegetables – cut your cherry tomatoes in half, slice the green onions finely, chop your cilantro, cut the avocado into largish bite size pieces so it doesn’t mush in the salad and if using jalapeno or hearts of palm, dice and slice as well. Add the tomatoes, green onions, and cilantro (jalapeno and hearts of palm if using) to the corn and edamame mixture and combine gently, then add the avocado and dressing and combine well but gingerly so as not to mush the avocado. Now just cover and either place in the fridge or even leave it on the counter for a few hours if fridge space is spare.

Happy Mother’s Day and may your spring gently and calmly turn into summer.