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Summer Corn Salad with Avocado

A vibrant salad bursting with fresh flavors, combining corn, creamy avocado, and crisp vegetables, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 6 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American, Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears fresh corn Shucked and kernels cut off
  • 2 ripe avocados Diced
  • 1 medium red bell pepper Diced
  • 1/4 medium red onion Finely chopped
  • 1 cup cherry tomatoes Halved
  • 1/4 cup fresh cilantro Chopped
Dressing
  • 2 tablespoons lime juice Juice of two limes
  • to taste salt and pepper
  • optional olive oil For added richness

Method
 

Preparation
  1. Shuck the corn and remove husks and silk. Place the ears in a large pot of boiling water and cook for about 5-7 minutes until tender. Remove and let cool.
  2. Once cool, carefully cut the kernels off the cob and set aside.
  3. While cooling, dice the avocados, red bell pepper, and red onion. Cut cherry tomatoes in half and chop cilantro.
Mixing the Salad
  1. In a large mixing bowl, combine the corn, avocado, bell pepper, red onion, cherry tomatoes, and cilantro.
  2. Squeeze lime juice over the mixture and season with salt and pepper to taste. Optionally, drizzle with olive oil.
  3. Gently toss the salad until everything is mixed well. Taste and adjust seasoning if necessary.
  4. Serve immediately, or chill briefly before serving if desired.

Notes

For best flavor, use the freshest corn and avocados. Substitutions like diced cucumbers or jalapeños can add unique touches. Store leftovers in an airtight container for up to 3 days, but consume fresh to avoid browning of avocados.