Description
A refreshing summer corn salad with avocado that is perfect for warm weather.
Ingredients
Scale
- 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