Description
This Summer Corn Salad with Avocado is a refreshing and colorful dish that perfectly captures the essence of summer. Sweet corn, juicy cherry tomatoes, creamy avocado, and zesty lime juice come together for a burst of flavor in every bite.
Ingredients
Units
Scale
Corn Salad:
- 4 corn cobs (about 3-4 cups)
- 1 cup cherry tomatoes, halved or quartered
- 1/3 of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 3-4 limes, juiced (or enough to coat the salad)
- Salt, to taste
- Black pepper, to taste
To Serve:
- 1-2 avocados, diced
Instructions
- Boil the corn: Bring a large pot of water to a boil over high heat and shuck the corn cobs. Once boiling, add the cobs to the pot, cover and boil for 1½ – 2 minutes. Transfer the corn to a tray and allow it to cool before cutting off the kernels.
- Toss: In a large bowl, mix the corn kernels, tomatoes, onion, cilantro, and lime juice. Season with salt and pepper to taste. Adjust seasonings if needed.
- Serve: Top individual bowls with diced avocado and serve.
Notes
- The amounts listed are suggested; adjust to personal preference.
- Chill the salad for at least 1 hour before serving. Add avocado just before serving.
- Try grilling the corn for a smoky flavor!
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
