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+ servings
Summer Corn Salad with Avocado

Summer Corn Salad with Avocado - Refreshingly Delicious!

A vibrant Summer Corn Salad with Avocado, perfect for summer gatherings and quick meals.
Prep Time 15 minutes
Cook Time 2 minutes
Chilling Time 1 hour
Total Time 1 hour 17 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150

Ingredients
  

Salad Ingredients
  • 4 ears Fresh corn-on-the-cob provides sweetness and crunch
  • 1 cup Cherry tomatoes can be substituted with grape tomatoes
  • 1/2 medium Red onion for a milder flavor, reduce quantity
  • 1/4 cup Cilantro adjust according to taste
  • 2 tablespoons Lime juice freshly squeezed
  • 1 medium Avocado diced just before serving
  • to taste Salt for seasoning
  • to taste Black pepper for seasoning
Optional Add-ins
  • 1 medium Bell peppers diced for extra crunch
  • 1 can Canned sweet corn well-drained if used

Equipment

  • large pot
  • cutting board
  • sharp knife
  • large mixing bowl

Method
 

Preparation Steps
  1. Bring a large pot of water to a rolling boil. Shuck the fresh corn-on-the-cob.
  2. Add the corn and cook for 1½ to 2 minutes until tender yet crisp. Cool and cut off kernels.
  3. Slice cherry tomatoes in half, finely chop red onion, and chop cilantro.
  4. Combine corn, tomatoes, onion, and cilantro in a large bowl, squeeze lime juice over, and season with salt and pepper.
  5. Cover and chill in the refrigerator for at least one hour. Just before serving, add the diced avocado.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 35mgCalcium: 4mgIron: 6mg

Notes

For best flavor, use fresh corn and add avocado just before serving to maintain texture.

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