There’s nothing quite like a refreshing summer corn salad with avocado to capture the essence of warm weather! This dish is bursting with vibrant flavors and colors, making it not just delicious but also a feast for the eyes. I remember the first time I made this salad for a family barbecue—everyone went wild over it! The sweet corn paired with creamy avocado and zesty lime creates a perfect harmony that screams summer. Plus, it takes only a few minutes to prepare, which is a lifesaver when you’re juggling grilling and entertaining. Trust me, this salad will be the star of your next gathering!
Ingredients for Summer Corn Salad with Avocado
- 4 ears of fresh corn, husked
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
How to Prepare Summer Corn Salad with Avocado
Making this summer corn salad with avocado is a breeze! Follow these simple steps, and you’ll have a delicious, colorful dish ready in no time. Let’s get started!
Step 1: Prepare the Corn
First, you’ll want to grill or boil the corn until it’s tender, which usually takes about 8-10 minutes. If you’re boiling, just toss the husked corn into a pot of salted water and let it bubble away. For grilling, place the corn directly on the grill and turn occasionally until it’s nicely charred and cooked through. Trust me, that smoky flavor adds a wonderful touch! To check for doneness, pierce a kernel with a fork; it should be juicy and tender.
Step 2: Cool and Cut the Corn
Once the corn is cooked, let it cool for a bit—about 10 minutes does the trick. This way, you won’t burn your fingers! When it’s cool enough to handle, stand each ear of corn upright in a bowl and carefully slice the kernels off the cob using a sharp knife. Make sure to catch all those sweet kernels; they’re the stars of this salad!
Step 3: Combine Ingredients
In a large bowl, combine the corn kernels, diced avocado, halved cherry tomatoes, finely chopped red onion, and fresh cilantro. This mix of ingredients creates such a vibrant palette! Gently toss everything together with care; you want to keep the avocado intact and not mushy.
Step 4: Make the Dressing
In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. I love to make sure everything is well blended—this dressing is what brings all the flavors together! A good mix ensures that every bite has a touch of that zesty goodness.
Step 5: Toss and Serve
Pour the dressing over your salad and toss everything gently one last time. You can serve it immediately for a fresh crunch, or if you prefer, pop it in the fridge for about 30 minutes to let the flavors meld. Either way, it’s going to be a hit at your table!
Tips for Success
To truly make this summer corn salad with avocado shine, I can’t stress enough the importance of using the freshest corn you can find. Fresh corn has a sweetness and crunch that frozen or canned just can’t compete with! If you can, visit a local farmer’s market for that peak summer flavor. Also, don’t be shy about adjusting the lime juice to your taste—some like it zesty, while others prefer a milder touch. You can even add a pinch of chili powder or diced jalapeño for a little kick if you’re feeling adventurous! Finally, remember that this salad is versatile; feel free to toss in any other seasonal veggies you have on hand. Enjoy getting creative!
Nutritional Information
This summer corn salad with avocado is not only delicious but also packed with nutrients! Each serving (about 1 cup) contains approximately 220 calories, 15g of fat (2g saturated), 4g of protein, and 22g of carbohydrates, with 6g of fiber. It’s a great option for a light meal or a side dish, providing a fresh burst of flavors while keeping things healthy. Keep in mind that these values are estimates based on typical ingredients used.
FAQ Section
Can I use frozen corn?
Sure, you can use frozen corn if fresh isn’t available! Just keep in mind that while it’s convenient, the flavor and texture might not be quite as vibrant. Frozen corn tends to be a bit softer than fresh, so you might lose some of that delightful crunch. If you go this route, I recommend briefly sautéing the frozen corn in a pan to enhance its flavor before adding it to your salad.
How long can I store the salad?
This summer corn salad with avocado is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. Just a heads-up: the avocado may brown a bit, so try to eat it within that time frame for the best taste and appearance. If you’re making it ahead of time, consider adding the avocado just before serving to keep everything looking fresh!
Can I add other ingredients?
Absolutely! This salad is super versatile, so feel free to get creative! You can toss in other seasonal veggies like bell peppers, cucumbers, or even black beans for added protein and texture. If you want to elevate the flavor even more, try adding crumbled feta cheese or diced jalapeños for a bit of heat. The possibilities are endless—customize it to your taste!
Why You’ll Love This Recipe
- Quick and Easy: This salad comes together in just 25 minutes, making it perfect for busy summer days.
- Refreshing Flavor: The combination of sweet corn, creamy avocado, and zesty lime creates an explosion of taste that’s just perfect for warm weather.
- Nutritious: Packed with vitamins, fiber, and healthy fats, it’s a guilt-free indulgence that keeps you feeling light.
- Versatile: Feel free to customize it with your favorite veggies or proteins to suit your cravings!
- Great for Gatherings: This salad is a crowd-pleaser, perfect for barbecues, picnics, or simply as a side dish for your family meal.
- Make-Ahead Friendly: You can prepare it a few hours in advance, allowing the flavors to meld beautifully.
Storage & Reheating Instructions
To store any leftovers of your summer corn salad with avocado, simply transfer it to an airtight container and pop it in the fridge. It’ll stay fresh for up to 2 days, but remember, the avocado may brown a bit over time. If you want to maintain that gorgeous green color, consider adding the avocado right before serving. As for reheating, this salad is best enjoyed cold. So, skip the microwave and serve it chilled straight from the fridge for that refreshing crunch! Enjoy every bite!
Print
Summer Corn Salad with Avocado: 5 Fresh Flavors Unleashed
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing summer corn salad with avocado that is perfect for warm weather.
Ingredients
- 4 ears of fresh corn, husked
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Grill or boil the corn until tender, about 8-10 minutes.
- Let the corn cool, then cut the kernels off the cob.
- In a large bowl, combine the corn, avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- Use fresh corn for the best flavor.
- Adjust the lime juice according to your taste.
- This salad can be made a few hours in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: summer corn salad, corn salad, avocado salad
