Description
A refreshing summer salad featuring sweet corn and creamy avocado, perfect for warm weather gatherings.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Boil the corn in salted water for about 5-7 minutes until tender.
- Remove the corn from the water and let it cool.
- Once cooled, cut the kernels off the cob and place them in a large bowl.
- Add the diced avocados, cherry tomatoes, red onion, and cilantro to the bowl.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- For added flavor, consider adding feta cheese or jalapeños.
- This salad can be made a few hours in advance; just add the avocado right before serving to prevent browning.
- Feel free to substitute lime juice with lemon juice if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Summer Corn Salad, Avocado Salad, Refreshing Salad, Summer Recipes