“This fresh and flavorful Avocado Corn Salad is the perfect summer side dish! Made with sweet corn, ripe avocados, juicy cherry tomatoes, red onion, and a zesty lime dressing, this easy salad is packed with vibrant flavors and healthy ingredients. It’s gluten-free, dairy-free, and ideal for BBQs, picnics, or a quick meal. Serve it as a side dish, taco topping, or dip with tortilla chips. Ready in just 10 minutes, this refreshing avocado corn salad is a must-try!”
Ingredients
- 1 lb cherry tomatoes, halved or quartered
- 3 ears of corn, cooked, shucked, and cut off the cob
- 2 ripe avocados, peeled, pitted, and sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped (about 1/2 small bunch)
- 2 Tbsp extra virgin olive oil
- 2 to 3 Tbsp fresh lime juice (from 1 to 2 limes)
- 2 garlic cloves, pressed or finely minced
- 1 tsp sea salt (or 3/4 tsp table salt)
- 1/8 tsp black pepper
Instructions
- Prepare the Ingredients: In a large salad bowl, combine the halved cherry tomatoes, corn kernels, sliced avocado, thinly sliced red onion, and chopped cilantro.
- Season and Dress: Press the garlic cloves directly into the bowl. Drizzle with extra virgin olive oil and lime juice to taste. Sprinkle with sea salt and black pepper.
- Toss and Serve: Gently toss the salad just until combined. Serve immediately for the freshest flavor.
Tips
- Use fresh corn for the best flavor, but frozen or canned corn works in a pinch.
- Ripen avocados properly to avoid mushy or overly firm pieces.
- Balance flavors by adjusting lime juice and salt to taste.
- Serve immediately to prevent the avocado from browning. If making ahead, add avocado last.
Variations and Substitutions
- Add protein: Toss in grilled shrimp, chicken, or black beans for a heartier dish.
- Make it spicy: Add diced jalapeño or a pinch of red pepper flakes for a kick.
- Cheese lovers: Crumbled feta or cotija cheese pairs well with this salad.
- Herb swap: Try fresh basil or parsley instead of cilantro.
FAQs
Q: Can I make this salad ahead of time?
A: Yes, but add the avocado just before serving to prevent browning.
Q: What’s the best way to cook the corn?
A: You can boil, grill, or even use canned or frozen corn for convenience.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly but will still taste great.
Serving Suggestions
- Serve as a fresh summer side dish with grilled meats.
- Enjoy as a topping for tacos, burrito bowls, or quesadillas.
- Pair with tortilla chips for a chunky salsa-style dip.
- Add to leafy greens for a more filling salad.
Why You’ll Love This Recipe
- Fresh and Flavorful: A bright, zesty salad perfect for warm weather.
- Quick and Easy: Ready in just 10 minutes with simple ingredients.
- Healthy and Nutritious: Packed with healthy fats, fiber, and vitamins.
- Versatile: Perfect as a side dish, topping, or light meal.
Enjoy this vibrant and refreshing Avocado Corn Salad for any occasion!
Avocado Corn Salad Recipe
6
servings10
minutes18
minutesIngredients
1 lb cherry tomatoes, halved or quartered
3 ears of corn, cooked, shucked, and cut off the cob
2 ripe avocados, peeled, pitted, and sliced
1/2 medium red onion, thinly sliced
1/4 cup fresh cilantro, chopped (about 1/2 small bunch)
2 Tbsp extra virgin olive oil
2 to 3 Tbsp fresh lime juice (from 1 to 2 limes)
2 garlic cloves, pressed or finely minced
1 tsp sea salt (or 3/4 tsp table salt)
1/8 tsp black pepper
Directions
- Prepare the Ingredients: In a large salad bowl, combine the halved cherry tomatoes, corn kernels, sliced avocado, thinly sliced red onion, and chopped cilantro.
- Season and Dress: Press the garlic cloves directly into the bowl. Drizzle with extra virgin olive oil and lime juice to taste. Sprinkle with sea salt and black pepper.
- Toss and Serve: Gently toss the salad just until combined. Serve immediately for the freshest flavor.
Leave a Reply