Summer Corn Salad with Avocado Recipe
A refreshing and vibrant Summer Corn Salad with Avocado, featuring sweet corn, juicy tomatoes, crunchy red onion, cilantro, and creamy avocado, all tossed in a zesty lime dressing.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 15 minutes (or 1 hour if chilled before serving)
- Yield: 6 servings
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 corn cobs (about 3–4 cups of kernels)
1 cup cherry tomatoes, halved or quartered
⅓ small red onion, chopped
2 tablespoons cilantro, chopped (leaves and stems)
3–4 limes, juiced (or enough to coat the salad)
1–2 avocados, diced
Salt, to taste
Black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Shuck the corn cobs and add them to the pot once it’s boiling. Boil for 1½ to 2 minutes, then transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
- In a large mixing bowl, combine the corn kernels, halved or quartered cherry tomatoes, chopped red onion, cilantro, and lime juice. Toss everything together and season with salt and black pepper to taste.
- Serve immediately or refrigerate for at least 1 hour to allow the flavors to meld together.
- Just before serving, top with diced avocado. Serve and enjoy!
Notes
- For a smoky flavor, grill the corn instead of boiling it.
- For a protein boost, add grilled chicken, shrimp, or black beans.
- If you prefer spice, add jalapeño or chili flakes to taste.
- For extra crunch, add diced cucumber, roasted corn kernels, or tortilla chips.
- To prevent avocado from browning, squeeze lime juice over it just before serving.
- Store leftovers in an airtight container for up to 2 days, but add avocado right before serving to prevent browning.
Nutrition
- Serving Size: 1/6 of the salad
- Calories: 180
- Sugar: 6g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
