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
Scale
- 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