Corn Salad with Avocado
Corn Salad with Avocado is a refreshing and vibrant dish that beautifully combines sweet corn, creamy avocado, and colorful vegetables. This delightful salad not only adds a burst of flavor to your meals but also serves as an eye-catching centerpiece for barbecues and picnics. Quick to prepare and easily customizable, it’s a guaranteed crowd-pleaser that brings sunshine to every table.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Side
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 4 ears fresh sweet corn
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped (or parsley)
- Juice of 2 limes
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Shuck the corn and rinse the kernels under cool water.
- Boil the corn in a pot of water for 5-7 minutes until tender but crisp. Cool before slicing off the kernels.
- While the corn cools, dice the avocados, halve the cherry tomatoes, and finely chop the red onion.
- In a large mixing bowl, combine corn kernels, avocado chunks, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk lime juice with olive oil, salt, and pepper. Drizzle over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 190
- Sugar: 3g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://carmenrecipes.com/corn-salad-with-avocado/