Description
A vibrant and refreshing Summer Corn Salad with Avocado that combines sweet corn, creamy avocado, juicy tomatoes, and fresh herbs, all tossed in a zesty lime dressing. Perfect for warm-weather meals, picnics, and barbecues.
Ingredients
- Fresh corn on the cob or frozen corn (thawed)
- Avocados
- Cherry or grape tomatoes
- Red onion
- Fresh cilantro or parsley
- Lime juice
- Olive oil
- Salt and pepper
Instructions
- If using fresh corn, boil or grill it until tender, then cut the kernels off the cob. If using frozen corn, thaw and drain well.
- Dice the avocados into bite-sized pieces.
- Halve the cherry tomatoes and finely dice the red onion.
- In a large mixing bowl, combine corn, avocado, tomatoes, onion, and chopped cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
- Serve immediately or refrigerate for 20–30 minutes to let the flavors blend.
Notes
- Add diced cucumber for extra crunch.
- Sprinkle crumbled feta or cotija cheese over the top before serving.
- Swap lime juice for lemon juice for a slightly different flavor profile.
- Mix in black beans for added protein and fiber.
- Use basil instead of cilantro for a fresh twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
