Tina’s summer corn salad that scores big

Whether you just played your heart out on the pickleball court or you’re just in it for the snacks (no judgment here), this fresh summer corn salad from Club member Tina Brusnahan is a total winner. It’s easy to make, packed with flavor, and perfect for those sunny post-pickleball potlucks.

Tina’s Recipe:

🥗 The Starting Line-Up:

• 8–9 large ripe tomatoes, diced

• 1 medium red onion, diced

• 2 jalapeños, chopped (seed ’em if you're spice-shy)

• 1 can black beans, rinsed

• 3–4 ears of sweet corn

• 1–2 avocados, diced

• A handful of chopped cilantro

• Juice of 3 limes

• Garlic salt to taste

Add it all to a big bowl and give it a gentle toss. Let the flavors mingle for a few hours in the fridge — trust me, it gets better with time (just like your third shot drop).

🌽 About That Corn...

You can go raw if you love that fresh, crunchy vibe, or cook it lightly to bring out the sweetness. My favorite trick? Microwave the ears in the husk — 3 minutes per ear. So cook 3 ears together for 9 minutes total. Then cut off about half an inch from the stalk end and squeeze from the top. Like magic, the corn slides out husk and silk free.

Mandolins make quick work of slicing kernels off the cob, but a sharp knife and a steady hand work fine too.

🧊 Pro Tip:

Got a bounty of limes or lemons? Juice them, freeze the juice in ice cube trays, then toss the cubes into a zip-top freezer bag. You’ll be set for zesty dishes all year long.

🥑 Serve It Up:

This salad is a triple threat — great with chips, amazing over grilled meat or fish, or tucked into a tortilla wrap for a quick lunch between games. And it’s peak perfection during tomato and corn season.

Enjoy!