Description

This Summer Corn Salad with Avocado bursts with vibrant colors and fresh flavors, offering a delightful crunch from the sweet corn and a creamy richness from the ripe avocado. Each bite is a refreshing experience, enhanced by the zesty lime dressing that ties all the ingredients together beautifully.

Ingredients

Fresh Corn: 4 ears, husked and kernels removed
Avocado: 2 ripe, diced
Red Onion: 1 small, finely chopped
Cherry Tomatoes: 1 cup, halved
Cilantro: 1/4 cup, chopped
Lime Juice: 2 tablespoons, freshly squeezed
Olive Oil: 2 tablespoons
Salt: 1 teaspoon, to taste
Black Pepper: 1/2 teaspoon, to taste

Instructions

In a large pot, bring water to a boil over high heat.
Add the corn and cook for 3-5 minutes until tender and bright yellow. Drain and let cool.
In a large mixing bowl, combine the cooled corn, diced avocado, chopped red onion, halved cherry tomatoes, and cilantro.
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.

Notes

This salad can be made ahead of time; however, add the avocado just before serving to prevent browning.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For a spicier kick, add diced jalapeño or a pinch of cayenne pepper.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: salad
Method: boiling/mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3 grams
Sodium: 150 milligrams
Fat: 15 grams
Saturated Fat: 2 grams
Unsaturated Fat: 12 grams
Trans Fat: 0 grams
Carbohydrates: 20 grams
Fiber: 6 grams
Protein: 3 grams
Cholesterol: 0 milligrams

Keywords: Summer Corn Salad, Avocado Salad, Fresh Corn Recipe, Healthy Salad, Summer Recipes, Easy Salad, Gluten-Free Salad, Vegetarian Salad, Quick Salad, Corn and Avocado, Light Summer Dish, Colorful Salad, Seasonal Ingredients