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

Scale

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.