Fresh Summer Corn Salad with Avocado: A Zesty Delight

This Summer Corn Salad with Avocado combines sweet corn, juicy tomatoes, and creamy avocado for a refreshing dish perfect for summer.

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Prep Time 15

Cook Time 2

Chilling Time 1

Total Time 1 17

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3-4 cups Fresh Corn (kernels from about 4 cobs) Opt for plump kernels for the sweetest flavor.
1 cup Cherry Tomatoes Halved or quartered for juiciness.
⅓ small onion Red Onion Chopped; use less for milder flavor.
2 Tbsp Cilantro Chopped, including stems for extra flavor.
3-4 limes Lime Juice Juice enough to coat the salad.
1-2 Avocados Diced; add just before serving.
Salt & Black Pepper To taste.

Optional Add-Ons

Black Beans For protein; substitute in place of corn.
Jalapeños Diced for a spicy kick.
Cayenne Pepper Sprinkle for an extra touch of heat.

Equipment

large pot
Sharp knife
Mixing Bowl
Cutting Board

Method

Step-by-Step Instructions

Prepare the Corn: Boil a large pot of water, add shucked corn and cover. Boil for 1.5 to 2 minutes, then cool and cut off kernels.
Chop Ingredients: Halve or quarter cherry tomatoes, finely chop red onion, and cilantro.
Mix Salad: In a bowl, combine corn, tomatoes, onion, cilantro, lime juice, and season with salt and pepper. Chill for at least an hour.
Serve: Just before serving, fold in diced avocados or place on top. Serve in chilled bowls.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 150mgPotassium: 350mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Always taste before serving leftovers and consider a splash of fresh lime juice for added flavor.

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