There’s something magical about summer corn salad with avocado. Picture this: fresh, juicy corn kernels bursting with sweetness, vibrant green avocados adding a creamy texture, and a zesty dressing that dances on your taste buds. This salad is more than just food; it’s an experience that brings sunshine to your plate and joy to your heart.
Every summer, my family gathers for backyard barbecues where laughter fills the air and the scent of grilled delights wafts through the yard. It was during one of these sunny gatherings that I first introduced my infamous summer corn salad with avocado. The moment my friends took their first bites, I swear I saw tears of joy (or maybe it was just the onions). Either way, this salad has become a staple at every event since!
Why You'll Love This Recipe
- This refreshing summer corn salad with avocado is incredibly easy to prepare, making it perfect for busy days
- Its delightful flavor profile combines sweet and savory elements that appeal to everyone
- Bursting with colors from fresh veggies, it’s a feast for the eyes as well
- Versatile enough for picnics or as a side dish, it’s sure to impress at any gathering
I remember one sunny afternoon when I served this dish at a potluck. Friends went back for seconds, and one even asked if she could marry my salad! That’s the power of good food—it creates connections and unforgettable memories.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Fresh Corn: Opt for sweet corn on the cob for the best flavor; look for bright yellow kernels.
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Ripe Avocado: Choose avocados that yield slightly when pressed; they should be creamy but not mushy.
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Cherry Tomatoes: These little gems add color and sweetness; go for a mix of red and yellow.
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Red Onion: A small amount adds crunch and bite; finely chop to avoid overpowering flavors.
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Cilantro: Fresh cilantro brings brightness; use leaves only, discarding stems for better texture.
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Lime Juice: Freshly squeezed lime juice brightens the flavors; skip bottled juice if you can!
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Olive Oil: A good quality extra virgin olive oil enhances richness without overpowering.
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Salt and Pepper: Essential seasonings to enhance all the flavors in this vibrant salad.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by gathering all your ingredients on a clean countertop. Shuck the corn and cut it off the cob using a sharp knife—be careful not to lose any kernels like I did once!
Cook the Corn: Bring a pot of water to boil over medium heat. Add salt generously before dropping in your corn for about 5-7 minutes. Once tender but still crisp, drain and cool under cold water.
Chop It Up!: While waiting for your corn to cool, dice those ripe avocados, halve cherry tomatoes, finely chop red onion, and roughly chop fresh cilantro. You want everything looking colorful like a summer garden!
Mix Everything Together: In a large mixing bowl, combine cooled corn kernels with chopped avocado, tomatoes, onion, and cilantro. Drizzle lime juice and olive oil over this glorious mix.
Add Seasoning & Toss Gently: Sprinkle salt and pepper over your mixture. Use two spoons to gently toss everything together—be careful not to mash those beautiful avocados!
Serve & Enjoy!: Transfer your summer corn salad with avocado into a serving bowl. Grab some tortilla chips or serve alongside grilled meats—enjoy all those compliments coming your way!
This delightful side dish is perfect for summer barbecues or picnics in the park! It’s light yet satisfying enough for any occasion where good company is involved.
Now you’ve mastered making summer corn salad with avocado! Enjoy creating happy memories around this refreshing dish at your next gathering!
You Must Know
- This delightful Summer Corn Salad with Avocado is not just a dish; it’s a seasonal celebration on your plate
- The freshness of corn and creamy avocado brings summer vibes regardless of the weather
- Plus, it’s quick to make, perfect for last-minute gatherings or meal prep
Perfecting the Cooking Process
Start by boiling fresh corn until tender, then cool and slice off the kernels. While that’s happening, chop up your avocados and other veggies for maximum efficiency.
Add Your Touch
Feel free to switch up the herbs or add jalapeños for some heat! You could also substitute black beans for extra protein or even throw in some feta cheese for a tangy twist.
Storing & Reheating
Keep leftovers in an airtight container in the fridge for up to three days. Avoid reheating; this salad is best served cold, preserving its fresh flavors.
Chef's Helpful Tips
- Start with fresh corn for the best flavor; frozen won’t cut it!
- Make sure your avocados are ripe but firm to avoid mushiness
- Add lime juice immediately to prevent browning of avocados while you prep other ingredients
The first time I made this Summer Corn Salad with Avocado, my friends couldn’t stop raving about it. One declared it “the taste of summer,” while another insisted I should start a food blog—so here we are!
FAQ
What can I serve with Summer Corn Salad with Avocado?
This salad pairs beautifully with grilled chicken or fish for a light meal.
Can I make this salad in advance?
Yes, prepare it a few hours ahead but add avocado right before serving.
How do I keep the avocado from browning?
Toss avocado pieces in lime juice immediately after cutting to prevent browning.
Summer Corn Salad with Avocado
- Total Time: 22 minutes
- Yield: Serves 6
Description
Summer Corn Salad with Avocado is a vibrant and refreshing dish perfect for any warm-weather gathering. This delightful salad features sweet corn kernels, creamy avocado, and colorful veggies tossed in a zesty lime dressing, creating a burst of flavor in every bite. Easy to prepare and bursting with summer vibes, it’s the ideal side for barbecues or picnics that will leave your guests asking for seconds.
Ingredients
- 2 cups fresh corn kernels (about 2 medium ears)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved (mixed red and yellow)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil a pot of salted water over medium heat. Add corn and cook for 5-7 minutes until tender but crisp. Drain and cool.
- While cooling, chop the avocado, halve the cherry tomatoes, finely chop the red onion, and roughly chop the cilantro.
- In a large bowl, combine cooled corn with avocado, tomatoes, onion, and cilantro.
- Drizzle lime juice and olive oil over the mixture; season with salt and pepper.
- Gently toss all ingredients together without mashing the avocado.
- Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 180
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to add jalapeños for heat or substitute black beans for extra protein. To keep avocados from browning, toss them in lime juice right after chopping.