Description
A refreshing Summer Corn Salad with sweet corn, creamy avocado, and a simple dressing that’s perfect for summer gatherings.
Ingredients
Scale
- 4 ears of fresh corn, husked (or substitute 3 cups frozen, thawed)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Line a baking sheet with foil and bring a large pot of salted water to a boil.
- Add the corn and cook for about 5–7 minutes until tender, then remove and let cool.
- Cut the corn off the cob and place it in a large bowl.
- Add the diced avocado, cherry tomatoes, red onion, and cilantro to the bowl with the corn.
- Toss gently so avocado keeps its shape.
- Whisk together the lime juice, olive oil, salt, and pepper until combined.
- Pour the dressing over the salad and gently toss to combine.
- Serve chilled or at room temperature.
Notes
Use ripe, firm avocado for best texture; fresh lime juice brightens the whole salad.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg