Summer Corn Salad with Avocado
A vibrant salad featuring fresh corn, juicy tomatoes, creamy avocado, and a zing of lime, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 ears fresh corn
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 large avocado, diced
- Juice of 2 limes
- Salt and black pepper, to taste
Instructions
- Prep the corn by cooking it until tender, then let cool and slice kernels off.
- Chop the cherry tomatoes and red onion, and add to a large mixing bowl with cilantro.
- Cube the avocado and add to the bowl right before serving.
- Make the dressing by juicing limes into the bowl, adding salt and pepper, and toss gently.
- Combine the cooled corn into the salad, folding carefully.
- Taste and adjust seasoning as needed.
- Chill in the fridge for 30 minutes for best flavor.
Notes
This salad is best served fresh. If using leftovers, store in an airtight container, but expect the avocado to brown slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: corn salad, summer salad, avocado salad