Description
This Summer Corn Salad with Avocado is a refreshing and vibrant dish that perfectly captures the flavors of the season. Sweet corn, juicy cherry tomatoes, creamy avocado, and zesty lime come together in a delightful medley of colors and tastes.
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)
Dressing:
- 3–4 limes, juiced (or enough to coat the salad)
- 1–2 avocados, diced
- Salt, to taste
- Black pepper, to taste
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 discard the water. Allow the corn to cool completely before cutting off the kernels.
- Toss: Mix the corn kernels, tomatoes, onion, cilantro and lime juice together in a large bowl. Season with salt and pepper to taste. (Taste again and adjust seasonings if needed.) At this point, you can serve the salad immediately or cover and keep it chilled in the refrigerator.
- Serve: Top each individual bowl with diced avocado and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
