Description
This fresh and vibrant summer corn salad with avocado is bursting with flavor—made with sweet corn, creamy avocado, and a zesty lime dressing. Perfect for picnics, barbecues, or as a light side dish.
Ingredients
For the salad:
- 4 ears fresh corn, cooked and kernels removed (or 3 cups frozen corn, thawed)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- ½ cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely diced (optional)
For the dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp honey (or agave)
- ½ tsp cumin
- Salt and pepper, to taste
Instructions
- In a large bowl, combine corn, avocados, cherry tomatoes, red onion, cilantro, and jalapeño. Mix well.
- In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper. Ensure the dressing is well blended.
- Pour the dressing over the salad and gently toss to combine. Make sure all ingredients are evenly coated.
- Serve immediately or chill for 15–20 minutes for flavors to meld. Enjoy!
Notes
- Grill the corn for a smoky, charred flavor.
- Best served fresh since avocado browns quickly.
- Add black beans or feta cheese for a heartier version.
- Prep Time: 15 minutes
- Category: Salad / Side Dish
- Method: No-Cook / Mixing
- Cuisine: Mexican-Inspired / Summer Fresh
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
