Description
This Summer Corn Salad with Avocado is the epitome of summer freshness, combining sweet corn, juicy tomatoes, and creamy avocado for a delightful culinary experience. Perfect for hot days, this vibrant salad features a zesty lime dressing that enhances its colorful ingredients, making it an ideal side dish for barbecues, picnics, or even as a light meal on its own.
Ingredients
Scale
- 4 ears fresh corn, cooked and kernels sliced off
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and black pepper, to taste
- 1 large avocado, diced
Instructions
- Cook the corn by boiling it in water for 1½ – 2 minutes or grilling for added flavor. Allow to cool before cutting off the kernels.
- Meanwhile, halve the tomatoes and finely chop the red onion and cilantro.
- In a large bowl, combine corn, tomatoes, onion, and cilantro. Squeeze lime juice over the mixture and season with salt and pepper; toss well.
- Chill in the refrigerator for at least 1 hour for optimal flavor.
- Just before serving, gently fold in diced avocado or add it on top of individual portions.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 3g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg