Summer Corn Salad with Avocado: A Refreshing & Colorful Delight for Your Table āļøš½š„ ā The **best kw** Recipe!
1. Introduction

This Summer Corn Salad with Avocado is the perfect dish for any outdoor gathering or family meal. Bursting with flavors, colors, and essential nutrients, it showcases the freshness of summer produce. Featuring sweet corn, creamy avocado, and a medley of vibrant vegetables, this salad delivers a delightful crunch with every bite. Whether youāre looking for a side dish or a light main course, this recipe is a must-try for any health-conscious foodie. If you are looking for something else, try making these Mediterranean Chicken Wraps! Letās dive into the steps to create the **best kw** summer corn salad with avocado!
2. Ingredients
To make the **best kw** summer corn salad, youāll need these fresh ingredients:
- 4 ears of corn, husked
- 2 ripe avocados, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
Consider adding grilled chicken or shrimp for that extra protein boost!
3. Step-by-Step Instructions
Follow these simple steps to create the **best kw** summer corn salad with avocado. Feel free to explore similar salad recipes for more inspiration!
Step 1: Prepare the Corn

Start by husking the corn and removing all the silk. Bring a large pot of water to a boil, then add the corn ears. Boil for about 5-7 minutes or until tender. Remove the corn and allow it to cool before cutting the kernels off the cob. This step ensures you get the **kw1** flavor for your summer corn salad with avocado.
Step 2: Chop the Vegetables

While the corn is cooling, dice the avocados, red bell pepper, and cherry tomatoes, and finely chop the red onion and cilantro. Make sure to use ripe avocados for a creamy texture that complements the corn and other veggies beautifully. For a great side dish, you can also view our Easy Air Fryer Zucchini Parmesan! These fresh ingredients contribute to the overall taste of the **best kw** summer corn salad with avocado.
Step 3: Mix the Ingredients

In a large mixing bowl, combine the cooled corn kernels, chopped avocados, red bell pepper, cherry tomatoes, red onion, and cilantro. Donāt forget to add salt and pepper to taste. If you like, drizzle a tablespoon of olive oil over the salad to enhance the flavors, making this summer corn salad with avocado even more delicious! For a complete meal, consider our Sweet Chili Halloumi Wraps!
Step 4: Dress and Serve

Squeeze fresh lime juice over the entire salad and toss gently to combine everything without mashing the avocados. Your vibrant summer corn salad with avocado is now ready to be served! This dish is perfect for picnics, barbecues, or simply a hearty lunch. Try these 10-Minute Air Fryer Chicken Sausage and Veggies to pair them with the salad!
4. Storage Tips
To store any leftover **kw2** summer corn salad with avocado, place it in an airtight container in the refrigerator. Itās best enjoyed fresh, but it can last for up to 2 days. Note that the avocados may brown slightly over time, so itās recommended to consume it sooner for the **last kw** taste and presentation. Check out this similar recipe here for additional options.
5. Serving Suggestions
This delicious salad pairs wonderfully with grilled chicken, fish, or can be served as a standalone dish with crispy tortilla chips. Feel free to customize your summer corn salad with avocado by adding black beans, corn, or jalapeƱos to spice it up a bit! For a complete meal, pair it with Chicken and Broccoli Pasta
6. FAQs
What are the health benefits of summer corn salad with avocado?
This salad is rich in vitamins, healthy fats, and fiber, making it a nutritious addition to your diet. Corn is high in antioxidants, while avocados provide heart-healthy monounsaturated fats. For another healthy option, check out Healthy Chicken Cauliflower Rice Casserole.
Can I make this salad ahead of time?
Yes! You can prepare the corn and chop the vegetables ahead of time and combine them just before serving to keep the avocados from browning. Itās a great way to have the **best kw** ready quickly! For a quick weeknight meal, donāt miss Quick & Easy Honey Garlic Ground Beef and Broccoli Stir Fry.
What variations can I make to this recipe?
Feel free to add grilled shrimp, black beans, or a sprinkle of cotija cheese for extra flavor. Experiment with different herbs like basil or mint to create your unique twist on this **last kw** salad. Enjoy our Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce for more exciting recipes.
Can I use frozen corn for this recipe?
Yes, you can use frozen corn if fresh corn is not available. Just make sure to thaw it completely before adding it to the salad. For an alternative use of corn, try Smothered Chicken and Rice.
7. Conclusion
In conclusion, this Summer Corn Salad with Avocado is not just delicious but also visually appealing, making it a standout dish for any meal. It combines the **best** seasonal ingredients to create a simple yet flavorful recipe that everyone will love. Whether youāre hosting a summer gathering or enjoying a family barbecue, this easy-to-make salad is sure to impress and satisfy. Get ready to delight your taste buds with this crunchy, creamy, and nutritious **kw1** summer corn salad with avocado! Making the **best kw** summer corn salad is easier than ever.
ā` PrintSummer Corn Salad with Avocado
- Author: Serena Miller
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Summer Corn Salad with Avocado is a refreshing and colorful dish perfect for outdoor gatherings and family meals. Bursting with fresh flavors and essential nutrients, this salad features sweet corn, creamy avocado, and a medley of vibrant vegetables, delivering a delightful crunch and a nutritious treat for any health-conscious foodie.
Ingredients
- 4 ears of corn, husked
- 2 ripe avocados, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
Instructions
- Husk the corn and remove all silk. Boil in a large pot of water for 5-7 minutes until tender. Allow to cool before cutting the kernels off the cob.
- Dice the avocados, red bell pepper, and cherry tomatoes, and finely chop the red onion and cilantro.
- In a large mixing bowl, combine the cooled corn, chopped avocados, red bell pepper, cherry tomatoes, red onion, and cilantro. Season with salt and pepper, and drizzle with olive oil if desired.
- Squeeze lime juice over the salad and toss gently to combine without mashing the avocados. Serve immediately.
Notes
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
- For best flavor, consume the salad sooner as avocados may brown over time.
- This salad pairs well with grilled chicken, fish, or can be served with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg