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Summer Corn Salad with Avocado Recipe

Summer Corn Salad with Avocado Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 105 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Mixing, Boiling
  • Cuisine: American
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. 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