Description
Summer Corn Salad with Avocado is a vibrant, refreshing dish that captures the essence of summer in every bite. Featuring sweet, juicy corn and creamy avocados, this salad is a delightful medley of flavors and textures. Perfect for picnics, barbecues, or even as a light meal, it’s a versatile recipe that can easily be customized to your taste. Whip it up quickly for a delicious side that will impress your guests while bringing back fond memories of sunny days.
Ingredients
Scale
- 4 ears fresh corn (or 3 cups frozen corn)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
Instructions
- Shuck the corn and remove kernels from the cobs if using fresh corn; thaw frozen corn in warm water.
- Cook fresh corn in boiling salted water for 4-5 minutes until tender but crisp; drain and cool slightly.
- In a large bowl, combine corn kernels, diced avocado, halved cherry tomatoes, sliced red onion, chopped cilantro, and lime juice.
- Gently toss to mix while keeping avocado pieces intact. Season with salt and pepper to taste.
- Serve immediately or chill until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 3g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg