Summer Corn Salad with Avocado
If you’re seeking a fresh, vibrant dish that embodies the spirit of summer, look no further than this Summer Corn Salad with Avocado. This delightful side combines sweet, juicy corn with creamy avocado and zesty lime, creating a colorful medley that’s perfect for BBQs, picnics, or family dinners.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 4 ears fresh corn
- 1 pint cherry tomatoes
- 1/2 red onion
- 1/2 cup fresh cilantro
- 1 large avocado
- Juice of 2 limes
- Salt and black pepper
Instructions
- Cook the corn by boiling or grilling until tender. Let it cool before slicing off the kernels.
- While cooling, halve the cherry tomatoes, finely chop the red onion, and prepare the cilantro.
- In a large bowl, combine cooled corn, tomatoes, onion, and cilantro. Drizzle with lime juice and season with salt and pepper; toss gently.
- Chill in the refrigerator for at least one hour to let flavors meld.
- Just before serving, dice the avocado and fold it into the salad or place it on top.
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 220
- Sugar: 3g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg