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Summer Corn Salad with Avocado

A vibrant and refreshing salad featuring fresh corn, ripe avocado, and a zesty lime dressing, perfect for summer gatherings.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 1 hour 7 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

For the salad
  • 4 ears fresh corn, cooked and kernels sliced off
  • 1 pint cherry or grape tomatoes, halved
  • 0.5 cup chopped fresh cilantro (leaves and stems)
  • 0.5 large red onion, finely chopped
  • 1 large avocado, diced
  • 2 limes juice of
  • Salt and black pepper, to taste

Method
 

Preparation
  1. Boil the corn for 1½ – 2 minutes or grill it for a smoky flavor. Let it cool, then slice off the kernels.
  2. Halve the tomatoes, finely chop the onion, and chop the cilantro.
Mixing
  1. In a large bowl, combine corn, tomatoes, onion, and cilantro.
  2. Add lime juice, salt, and pepper. Toss well to combine.
Chilling
  1. Let the salad sit in the fridge for at least 1 hour for the best flavor.
  2. Right before serving, dice the avocado and gently mix it into the salad or add it on top of individual portions.

Notes

For extra crunch, try adding some diced cucumber or bell peppers. Use lime zest for a flavor boost, and don't forget to taste before serving to adjust salt and pepper.