Summer Corn Salad Avocado (Printable Version)
Sweet corn, tomatoes, lime, cilantro, and creamy avocado create a refreshing summer salad.
# What You'll Need:
→ Vegetables
01 -
4 ears fresh corn, shucked
02 -
1 cup cherry tomatoes, halved or quartered
03 -
1/3 small red onion, finely chopped
04 -
2 tablespoons fresh cilantro, chopped (leaves and stems)
→ Dressing
05 -
Juice of 3–4 limes, freshly squeezed (enough to coat salad)
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Topping
08 -
1–2 ripe avocados, diced
# Steps to Follow:
01 -
Bring a large pot of water to a boil over high heat. Add the shucked corn cobs, cover, and boil for 1.5 to 2 minutes. Transfer the corn to a tray, discard the cooking water, and allow the corn to cool completely.
02 -
Once the corn has cooled, slice the kernels from the cobs. In a large bowl, combine the corn kernels with cherry tomatoes, red onion, and cilantro.
03 -
Add the freshly squeezed lime juice to the bowl and season with salt and black pepper to taste. Mix thoroughly and taste to adjust seasonings if needed.
04 -
Cover the bowl and refrigerate the salad for at least 1 hour for best flavor. Do not add avocado until just before serving.
05 -
Right before serving, add diced avocado to each portion. Serve chilled as a side dish or light entrée.
# Additional Notes:
01 -
For a smoky twist, grill the corn before slicing off the kernels.
02 -
Ingredient amounts are flexible and can be adjusted according to personal preference.
03 -
It is best to add avocado immediately before serving to prevent browning.