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Summer Corn Salad with Avocado

A vibrant celebration of fresh flavors featuring juicy corn, creamy avocado, and zesty lime, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 4 ears fresh corn, cooked and kernels sliced off Freshly cooked corn offers the best flavor.
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 medium red onion, finely chopped
  • 1/2 cup chopped fresh cilantro (leaves and stems) Can substitute with parsley or basil.
  • 1 large avocado, diced Add right before serving to prevent browning.
Seasoning
  • 2 tablespoons juice of limes Fresh lime juice enhances flavor.
  • to taste salt and black pepper

Method
 

Cooking Corn
  1. Boil the corn for 1 1/2 - 2 minutes or grill it for a smoky flavor. Let it cool, then slice off the kernels.
Preparing the Veggies
  1. Halve the tomatoes, finely chop the onion, and chop the cilantro.
Mixing Ingredients
  1. In a large bowl, combine corn, tomatoes, onion, and cilantro.
Dressing the Salad
  1. Add lime juice, salt, and pepper. Toss well to combine.
Chilling
  1. Let the salad sit in the fridge for at least 1 hour for the best flavor.
Serving
  1. Right before serving, dice the avocado and gently mix it into the salad or add it on top of individual portions.

Notes

Best enjoyed fresh. Store in the fridge for 2-3 days but add avocado just before serving to avoid browning.