Delicious Summer Corn Salad with Avocado
Delight your taste buds with this vibrant Corn Salad with Avocado. Bursting with sweetness from fresh corn, creamy avocado, and colorful vegetables, this salad is the perfect accompaniment for summer barbecues or a light lunch. Tossed in a zesty lime dressing, each bite offers a refreshing splash of flavor that’s sure to impress. Quick to prepare and visually stunning, it’s the ideal dish to elevate any gathering.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 cups fresh corn kernels (about 2 ears)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the corn: Boil water in a large pot. Add corn on the cob and cook for 5-7 minutes until tender. Cool before slicing off kernels.
- Prepare veggies: Halve cherry tomatoes and slice red onion thinly. Rinse onions if desired for less bite.
- Dice avocado: Cut avocados into bite-sized pieces.
- Combine ingredients: In a mixing bowl, combine corn, avocados, tomatoes, onions, and cilantro; toss gently.
- Dress the salad: Whisk together lime juice and olive oil; pour over salad and toss to coat.
- Serve immediately in a large bowl or individual plates.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor and texture, consider incorporating black beans or feta cheese. To prevent avocados from browning, add lime juice directly to them or store separately until serving.