Fresh Easy Corn and Avocado Salad Recipe Perfect for Summer Meals
A quick and easy salad combining sweet corn, creamy avocado, and a tangy lime dressing, perfect for light summer meals or as a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 3 cups fresh corn kernels (about 4 ears of corn), grilled or boiled
- 2 medium ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper, to taste
- Optional: pinch of chili flakes or 1 diced jalapeño
Instructions
- Cook the corn: Grill ears of corn on medium-high heat for about 10 minutes, turning occasionally until slightly charred, or boil in water for about 5 minutes until tender. Let cool slightly.
- Cut the kernels: Stand each ear of corn upright on a cutting board and slice downwards with a sharp knife to release the kernels, yielding about 3 cups.
- Prepare the avocado and veggies: Dice the avocados, halve the cherry tomatoes, finely dice the red onion, and chop the cilantro.
- Make the dressing: Whisk together fresh lime juice, extra virgin olive oil, salt, and pepper in a small bowl. Add chili flakes or minced jalapeño if desired.
- Toss the salad: Gently combine corn kernels, avocado, cherry tomatoes, red onion, and cilantro in a mixing bowl. Pour dressing over and toss carefully to coat without mashing the avocado.
- Final taste check: Adjust seasoning with more salt, pepper, or lime juice as needed.
- Serve immediately: Best served fresh but can be chilled for up to an hour before serving.
Notes
Use ripe but firm avocados to avoid mushy texture. Soak diced red onion in cold water for 10 minutes to mellow sharpness. Add avocado just before serving to prevent browning. Grilling corn adds smoky flavor but boiling is a good alternative. Store leftovers in an airtight container in the fridge for up to 24 hours; add fresh lime juice before serving again.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6
- Sodium: 150
- Fat: 13.5
- Saturated Fat: 2
- Carbohydrates: 19
- Fiber: 6.5
- Protein: 3.5
Keywords: corn salad, avocado salad, summer salad, easy salad recipe, fresh salad, healthy salad, quick salad, vegan salad, gluten-free salad