Refreshing Summer Corn and Avocado Salad Recipe

When summer rolls around, there’s nothing quite like a vibrant Summer Corn and Avocado Salad to brighten your day. Picture this: sweet corn kernels bursting with flavor, creamy avocado mingling with zesty lime, and colorful veggies adding a delightful crunch. This salad isn’t just a feast for the taste buds; it’s also a visual masterpiece that makes you feel like you’re biting into sunshine.

I remember the first time I made this salad for a backyard barbecue. The sun was shining, the grill was sizzling, and I was determined to impress my friends with something fresh and exciting. Let me tell you, their reactions were priceless! The laughter, compliments, and requests for seconds turned what could have been an ordinary meal into a memorable gathering filled with joy.

I distinctly recall my friend Sarah’s eyes lighting up when she took her first bite. She exclaimed that it tasted like summer on a plate!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Sweet corn is best, whether you use frozen or fresh off the cob for maximum flavor.

• Ripe Avocados: Choose avocados that yield slightly to pressure but aren’t too mushy; they should be creamy yet firm.

• Cherry Tomatoes: Opt for juicy cherry tomatoes; they add bursts of sweetness and color.

• Red Onion: A small amount enhances flavor; soak in water briefly to mellow the sharpness if desired.

• Lime Juice: Freshly squeezed lime juice brightens flavors and keeps avocados from browning.

• Cilantro: Fresh cilantro brings an aromatic touch; feel free to omit if you’re not a fan.

• Olive Oil: A drizzle of high-quality extra virgin olive oil adds richness and depth to the salad.

• Salt and Pepper: Use sea salt and freshly cracked black pepper for seasoning; these elevate all the flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep the Corn: If using fresh corn, boil it in salted water for about 3-5 minutes until tender. Once cooled, cut the kernels off the cob. For frozen corn, simply thaw by running under warm water.

Chop Your Veggies: Dice your ripe avocados into bite-sized pieces while ensuring they remain intact. Halve the cherry tomatoes and finely chop the red onion.

Mix It Up!: In a large bowl, combine corn kernels, avocado chunks, chopped tomatoes, and red onion. Gently toss everything together without mashing the avocado.

Add Flavor: Squeeze fresh lime juice over your mixture along with a drizzle of olive oil. Sprinkle salt and pepper generously to enhance those vibrant flavors.

Toss in Cilantro: Add roughly chopped cilantro for that fresh burst of flavor. Toss everything gently one last time until well combined.

Enjoy serving this salad chilled or at room temperature—it’s perfect for picnics or barbecues!

This delightful Summer Corn and Avocado Salad not only satisfies but also brings smiles all around as everyone digs into its colorful presentation. Whether you’re hosting a rooftop dinner party or enjoying a quiet evening on your patio, this dish will elevate any occasion. So grab those ingredients and let’s make some summer magic happen!

Perfecting the Cooking Process

Start by boiling fresh corn on the cob for about 5-7 minutes until tender. While it’s cooling, chop your avocado and tomatoes. This way, everything comes together seamlessly without overcooking anything.

Add Your Touch

Feel free to swap in diced bell peppers for extra crunch or sprinkle some feta cheese on top for a salty kick. You can also add herbs like cilantro or parsley to elevate the flavor profile.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to two days. However, avoid reheating this salad; it’s best enjoyed cold and fresh!

Reflecting back on a summer picnic where I first made this salad, my friends devoured it within minutes, leaving me with nothing but an empty bowl and lots of laughter.

FAQ

What is the best type of corn for this salad?

Fresh sweet corn works best, but frozen corn can be used in a pinch.

Can I make this salad ahead of time?

It’s better made fresh but can last a day in the fridge if prepped carefully.

What can I substitute for avocados?

Try using diced mango or peaches for a fruity twist in your Summer Corn and Avocado Salad!

Print

Summer Corn and Avocado Salad

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• Author: Ethan Brooks
• Total Time: 22 minutes
• Yield: Serves 4

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Description

Summer Corn and Avocado Salad is a refreshing delight that captures the essence of sunny days. This vibrant dish features sweet corn, creamy avocado, and colorful veggies tossed in zesty lime juice, creating a perfect balance of flavors and textures. Ideal for summer gatherings or as a light lunch, this salad is not only visually stunning but also quick and easy to prepare, making it a must-try for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups fresh corn kernels (approximately 3 ears)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped (optional)
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Boil fresh corn in salted water for 5-7 minutes until tender. Cool and cut the kernels off the cob.
2. In a large bowl, combine corn, diced avocados, cherry tomatoes, and red onion.
3. Drizzle with lime juice and olive oil. Season with salt and pepper.
4. Gently toss everything to combine without mashing the avocado.
5. Add cilantro if desired and serve chilled or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 230
• Sugar: 5g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 3g
• Cholesterol: 0mg

Keywords: For added flavor, grill the corn before boiling for a smoky sweetness. Substitute diced mango or peaches for avocados for a fruity twist.