Description
This Summer Corn Salad with Avocado is fresh, vibrant, and bursting with sweet corn, juicy tomatoes, creamy avocado, and zesty lime. It’s the perfect easy side dish for BBQs, potlucks, taco night, or a light summer lunch.
Ingredients
Scale
- 4 ears fresh corn, cooked and kernels sliced off
- 1 pint cherry or grape tomatoes, halved
- ½ red onion, finely chopped
- ½ cup fresh cilantro, chopped (leaves and stems)
- 1 large avocado, diced
- Juice of 2 limes
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the corn by boiling for 1½–2 minutes or grilling for a smoky flavor. Let cool completely.
- Slice the kernels off the cob and place in a large mixing bowl.
- Add halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
- Squeeze in fresh lime juice and season with salt and black pepper. Toss gently to combine.
- Chill the salad for at least 1 hour to allow flavors to blend.
- Right before serving, dice the avocado and gently fold it into the salad or add on top of individual servings.
Notes
- Grill the corn for extra smoky flavor.
- Add avocado just before serving to prevent browning.
- Rinse chopped red onion under cold water for milder flavor.
- For extra heat, add diced jalapeño or red pepper flakes.
- Salad keeps well for up to 2 days (without avocado mixed in).
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: Boiling or Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg