Summer Corn Salad with M Miso Lemon Dressing
A fresh, vibrant salad packed with sweet corn, creamy avocado, and a bright umami citrus dressing
Summer Corn Salad with Miso Lemon Dressing is the kind of dish that tastes like sunshine in a bowl. Sweet kernels of fresh corn form the base, while juicy cherry tomatoes, creamy avocado, and crisp red onion add layers of texture and flavor. Fresh cilantro brings brightness, and optional feta cheese offers a salty contrast that ties everything together.
What makes this salad stand out is the miso lemon dressing. It blends tangy citrus with savory umami richness, creating a balanced flavor that feels both refreshing and deeply satisfying. The dressing lightly coats the vegetables without overpowering their natural sweetness, making it ideal for warm-weather meals.
This salad works beautifully as a light lunch, picnic side, barbecue companion, or meal-prep dish for busy weeks. It’s naturally colorful and nutritious, with fiber, healthy fats, and plant-based goodness in every bite. Plus, it comes together quickly with minimal cooking, making it perfect for when you want something wholesome without spending hours in the kitchen.
Prep Time: 20 minutes
Cook Time: 5–7 minutes (optional for lightly cooking corn)
Total Time: About 25–30 minutes
Servings: 4–6
Ingredients
For the Salad
Fresh corn kernels from 4 ears (about 3 cups)
Cherry tomatoes – 1 cup, halved
Avocado – 1, diced
Red onion – ½, finely chopped
Fresh cilantro – ¼ cup, chopped
Crumbled feta cheese – ¼ cup (optional)
For the Miso Lemon Dressing
White or yellow miso paste – 1½ tablespoons
Fresh lemon juice – 2 tablespoons
Olive oil – 2 tablespoons
Maple syrup or honey – 1 teaspoon
Garlic – 1 small clove, minced
Lemon zest – ½ teaspoon
Water – 1–2 tablespoons to thin
Black pepper – ¼ teaspoon
Instructions
If using raw corn, carefully slice kernels off the cob into a large bowl.
Optional step: lightly sauté or blanch corn for 2–3 minutes if you prefer a softer texture. Let cool completely.
Add cherry tomatoes, diced avocado, red onion, and chopped cilantro to the bowl with the corn.
In a small bowl, whisk together miso paste, lemon juice, olive oil, maple syrup or honey, garlic, lemon zest, and black pepper.
Add water gradually until the dressing reaches a smooth, pourable consistency.
Taste the dressing and adjust lemon juice or sweetness as desired.
Pour dressing over the salad ingredients.
Toss gently to combine, taking care not to mash the avocado.
Sprinkle crumbled feta cheese on top if using.
Chill for 10–15 minutes before serving to allow flavors to blend.
Tips
Fresh corn gives the best sweetness, but frozen corn works if thawed and drained.
Use ripe but firm avocado so it holds its shape when mixed.
Soak chopped red onion in cold water for 5 minutes to mellow its sharpness.
Add dressing just before serving to keep ingredients crisp.
White miso provides a mild flavor that works well with fresh vegetables.
Taste before adding salt since miso and feta are naturally salty.
A sharp knife helps remove kernels cleanly from the cob.
Let the salad sit briefly after mixing to allow flavors to develop.
Chill ingredients beforehand for a refreshing cold salad.
Double the dressing and store extra for other salads or grain bowls.
Variations
Add cooked quinoa or couscous to turn it into a heartier grain salad.
Replace feta with vegan feta or omit for a dairy-free version.
Include diced cucumber for extra crunch and hydration.
Add grilled chicken or shrimp for a protein-rich meal.
Mix in roasted red peppers for smoky sweetness.
Use fresh parsley or mint instead of cilantro for a different herb flavor.
Add toasted almonds or pumpkin seeds for crunch.
Stir in black beans for extra fiber and plant protein.
Include chopped mango or pineapple for a tropical twist.
Add chili flakes or diced jalapeño for gentle heat.
Q&A
Can I make this ahead of time?
Yes, but add avocado and dressing just before serving.
Is raw corn safe to eat?
Yes, fresh sweet corn is tender and delicious raw.
Can I use canned corn?
Yes, rinse and drain thoroughly before using.
What type of miso is best?
White or yellow miso works best for mild flavor.
How long does it keep?
Up to 2 days refrigerated without avocado added.
Can I make it vegan?
Use maple syrup and skip feta cheese.
Is it gluten-free?
Yes, if you use gluten-free miso.
What pairs well with this salad?
Grilled meats, sandwiches, or roasted vegetables.
Can I make it spicy?
Add chili flakes, hot sauce, or diced peppers.
Can I serve it warm?
Yes, lightly warm corn before mixing for a warm version.
Nutrition
(Approximate per Serving, without feta)
Calories: 180–220
Protein: 4–5 g
Fat: 10–12 g
Carbohydrates: 20–24 g
Fiber: 4–6 g
Sugar: 6–8 g
Sodium: Varies depending on miso used
Conclusion
Summer Corn Salad with Miso Lemon Dressing is a simple yet flavorful dish that highlights fresh seasonal produce while delivering a bold, tangy twist. The natural sweetness of corn pairs beautifully with creamy avocado and juicy tomatoes, while the miso lemon dressing adds depth and brightness in every bite. Easy to prepare and endlessly customizable, this salad works equally well as a refreshing side or a light main dish. Whether served at picnics, family dinners, or casual gatherings, it’s a colorful recipe that celebrates fresh ingredients and balanced flavor.