Summer Corn Salad With Avocado
This refreshing salad is packed with bright flavors, crisp veggies, and creamy avocado for the perfect warm-weather side dish.
- Prep Time: 15 minutes
- Cook Time: 0–2 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 corn cobs (about 3–4 cups kernels)
1 cup cherry tomatoes, halved or quartered
1/3 small red onion, chopped
2 tablespoons cilantro, chopped (leaves and stems)
3–4 limes, juiced
1–2 avocados, diced
Salt, to taste
Black pepper, to taste
Instructions
Bring a large pot of water to a boil over high heat and shuck the corn.
Add corn cobs to the boiling water, cover, and cook for 1½–2 minutes.
Remove corn and allow it to cool completely, then cut the kernels off the cob.
In a large bowl, combine corn kernels, cherry tomatoes, red onion, cilantro, and lime juice.
Season with salt and black pepper to taste and toss well.
Chill the salad if desired, or serve immediately.
Top each serving with diced avocado just before serving.
Notes
Adjust ingredient quantities to suit your taste.
For best flavor, chill the salad for about 1 hour before serving.
Add avocado right before serving to prevent browning.
Grilling the corn instead of boiling adds a delicious smoky flavor.
Find it online: https://allcookedup.com/summer-corn-salad-with-avocado/
