Description
Corn Salad with Avocado is a colorful and refreshing dish that perfectly balances the sweetness of corn and the creaminess of ripe avocados. Ideal for summer gatherings, this vibrant salad is not only easy to prepare but also brimming with flavor. Whether served as a light main course or a delightful side, its zesty lime dressing and fresh ingredients make it a crowd-pleaser at any meal.
Ingredients
Scale
- 2 cups fresh corn kernels (about 3 ears)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons lime juice (freshly squeezed)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Cook the corn: Boil salted water in a large pot. Add corn cobs and cook for 5-7 minutes until tender. Drain and cool before cutting off kernels.
- Prepare vegetables: While the corn cools, halve cherry tomatoes and chop red onion.
- Cut avocado: Slice open avocados, remove the pit, scoop out flesh, and chop into bite-sized pieces.
- Combine ingredients: In a large bowl, mix corn kernels, diced avocados, cherry tomatoes, red onion, and cilantro.
- Dress the salad: Squeeze lime juice over the mixture; gently toss to combine.
- Serve: Transfer to a serving bowl or plates; enjoy chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added flavor, consider grilling the corn for a smoky taste.- Substitute cherry tomatoes with bell peppers or add black beans for protein.- Top with feta cheese for an extra salty punch.