Description
A refreshing summer corn salad with avocado, cherry tomatoes, and lime dressing.
Ingredients
Scale
- 4 corn cobs (about 3–4 cups)
- 1 cup cherry tomatoes, halved or quartered
- 1/3 of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 3–4 limes, juiced (or enough to coat the salad)
- 1–2 avocados, diced
- Salt, to taste
- Black pepper, to taste
Instructions
- Shuck the corn and remove the kernels from the cobs.
- In a large bowl, combine the corn kernels, cherry tomatoes, red onion, and cilantro.
- Squeeze lime juice over the mixture and toss gently.
- Add diced avocado and season with salt and black pepper.
- Mix carefully to avoid mashing the avocado.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Use fresh corn for the best flavor.
- Add avocado just before serving to prevent browning.
- Adjust lime juice and salt to taste.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: summer corn salad, avocado salad, fresh corn salad