Description
A fresh and vibrant Summer Corn Salad with Avocado, perfect for a light meal or side dish.
Ingredients
Scale
- 4 corn cobs (about 3–4 cups)
- 1 cup cherry tomatoes, halved or quartered
- ⅓ of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 3–4 limes, juiced (or enough to coat the salad)
- 1–2 avocados, diced
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil the corn. Bring a large pot of water to a boil over high heat and shuck the corn cobs.
- Once boiling, add the cobs to the pot, cover and boil for 1½ – 2 minutes. Transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
- Toss. Mix the corn kernels, tomatoes, onion, cilantro and lime juice together in a large bowl. Season with salt and pepper to taste. (Taste again and adjust seasonings if needed.) At this point, you can serve the salad immediately or cover and keep it chilled in the refrigerator.
- Serve. Top each individual bowl with diced avocado and serve.
Notes
- For extra flavor, consider adding diced cucumber or bell peppers.
- This salad is best served fresh but can be stored in the fridge for a couple of hours.
- Adjust lime juice according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg