Corn Salad with Avocado Recipe
Corn salad with avocado combines sweet summer corn, creamy ripe avocado, juicy cherry tomatoes, and red onion in bright lime-cilantro dressing. Fresh no-cook side dish perfect for barbecues and potlucks.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 4 ears fresh corn kernels (or 3 cups frozen thawed)
- 2 ripe avocados diced
- 1 pint cherry tomatoes halved
- 1/2 red onion finely diced
- 1/4 cup cilantro chopped
- 1 jalapeño seeded minced (optional)
- Juice of 2 limes
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- 1. Cut kernels from corn cobs or thaw frozen corn completely.
- 2. Combine corn, avocado, tomatoes, onion, cilantro, and jalapeño in large bowl.
- 3. Whisk lime juice, olive oil, cumin, 1/2 tsp salt, and 1/4 tsp pepper.
- 4. Pour dressing over salad and toss gently to combine.
- 5. Season to taste. Serve immediately or chill up to 2 hours.
Notes
- Add avocado last to prevent browning.
- Grill corn first for smoky flavor.
- Make ahead but dress just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: corn avocado salad, summer corn salad, fresh corn salad
Find it online: https://dishfoody.com/corn-salad-with-avocado-recipe/