Description
Summer Corn Salad with Avocado is a vibrant and refreshing dish that perfectly embodies the flavors of summer. This salad combines sweet corn, creamy avocado, and zesty lime for a delightful experience that brightens any meal. Ideal as a side at barbecues or as a light lunch, every bite is bursting with freshness and nostalgia. Enjoy this easy-to-make salad that brings together seasonal ingredients in a colorful presentation.
Ingredients
Scale
- 4 ears fresh corn
- 2 ripe avocados
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Boil corn in salted water for 4-5 minutes until tender. Drain and let cool.
- Halve avocados, remove pits, scoop into a bowl, and chop into bite-sized pieces.
- Finely dice red onion and halve cherry tomatoes; add to the bowl with the avocados.
- Once cooled, cut kernels off corn cobs and add to the mixture.
- Squeeze lime juice over the salad; season with salt and pepper.
- Gently toss all ingredients to combine without mashing the avocados.
- Serve immediately or refrigerate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 3g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 9g
- Protein: 4g
- Cholesterol: 0mg