Description
This Summer Corn Salad with Avocado is a refreshing and vibrant dish that celebrates the flavors of the season. Sweet corn, juicy cherry tomatoes, creamy avocado, and zesty lime come together to create a delightful salad that is perfect for picnics, barbecues, or a light lunch.
Ingredients
Scale
Corn Salad:
- 4 corn cobs (about 3–4 cups)
- 1 cup cherry tomatoes, halved or quartered
- ⅓ of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
Dressing:
- 3–4 limes, juiced (or enough to coat the salad)
- 1–2 avocados, diced
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil the corn: Bring a large pot of water to a boil over high heat and shuck the corn cobs. Once boiling, add the cobs to the pot, cover, and boil for 1½ – 2 minutes. Transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
- Toss: Mix the corn kernels, tomatoes, onion, cilantro, and lime juice together in a large bowl. Season with salt and pepper to taste. Taste again and adjust seasonings if needed. You can serve the salad immediately or chill it in the refrigerator.
- Serve: Top each individual bowl with diced avocado and serve.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Summer Corn Salad, Avocado Salad, Corn and Avocado Recipe
