Refreshing Sweet Corn & Avocado Salad for Summer Fun

Sweet Corn & Avocado Salad is like a summer party on a plate, bursting with vibrant colors and flavors. Imagine the crunch of fresh corn mingling with the creamy avocado, dancing in your mouth, while the zesty lime brings everything to life. This salad is not just food; it’s an experience, perfect for those lazy afternoons or lively barbecues where laughter fills the air.

Every time I make this Sweet Corn & Avocado Salad, I’m reminded of family gatherings under the sun. The kids chase each other around while my aunt prepares her famous dish, and someone inevitably spills lemonade. But amidst the chaos, we all gather around, diving into bowls of this salad that’s both refreshing and satisfying. It’s a crowd-pleaser that promises smiles and compliments.

Sharing this salad recipe reminds me of one summer picnic where my friends devoured it in seconds, leaving nothing but an empty bowl and happy faces behind.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Sweet Corn: Choose bright yellow kernels for sweetness; frozen corn can work too if fresh isn’t available.

• Ripe Avocados: Look for avocados that yield slightly when pressed; they should be creamy but not mushy.

• Cherry Tomatoes: These add a juicy burst of flavor; opt for multicolored ones for visual appeal.

• Red Onion: A small amount adds crunch and sharpness; soak it in cold water to mellow its flavor if desired.

• Cilantro: Fresh cilantro enhances the salad’s brightness; feel free to substitute with parsley if you’re not a fan.

• Lime Juice: Freshly squeezed lime juice adds acidity; don’t skimp on this for maximum flavor.

• Salt and Pepper: Seasoning enhances all flavors; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Start by prepping your ingredients: Rinse and drain your sweet corn if using canned or frozen corn. If using fresh corn, boil it in salted water for about 5-7 minutes until tender.

Next, chop your ripe avocados into bite-sized pieces: Be gentle here so you don’t end up with mushy guacamole instead of chunks! Toss them in a bowl with lime juice immediately to prevent browning.

Now it’s time to slice your cherry tomatoes: Cut each tomato in half and add them into the mix. Their juiciness will complement the creamy avocados beautifully.

Chop your red onion finely: If you want to tone down its pungency, soak it in ice water for about 10 minutes before adding it to the salad.

Finally, toss everything together gently: Add chopped cilantro, salt, and pepper to taste. You want all those vibrant colors and flavors combined without smashing anything!

Serve immediately: This Sweet Corn & Avocado Salad is best enjoyed fresh but can be kept in an airtight container for up to one day in the fridge—just keep an eye on that avocado!

Perfecting the Cooking Process

Start by boiling the corn until tender, then cool it down before mixing with diced avocado. This ensures that the ingredients blend well without overcooking anything.

Add Your Touch

Feel free to swap out cilantro for parsley or add jalapeños for a spicy twist. You can even toss in some cherry tomatoes for extra color and flavor.

Storing & Reheating

Store leftover salad in an airtight container in the fridge for up to two days. Avoid reheating, as fresh ingredients taste best cold.

I remember the first time I made this salad for a picnic; everyone devoured it within minutes and asked for the recipe right away!

FAQ

What are the main ingredients in sweet corn and avocado salad?

The main ingredients include sweet corn, avocado, lime juice, cilantro, and seasonings.

Can I make this salad ahead of time?

Yes, you can prepare it a few hours ahead but add avocado just before serving.

How do I keep my avocados from browning?

To prevent browning, drizzle lime juice over the cut avocados immediately after chopping them.

Print

Sweet Corn & Avocado Salad

---

• Author: Mark Taylor
• Total Time: 17 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Sweet Corn & Avocado Salad is a refreshing and colorful dish, perfect for summer gatherings. The combination of sweet corn, creamy avocado, and zesty lime creates a delightful explosion of flavors in every bite. This salad not only serves as a fantastic side but can also shine as a light main course on warm afternoons. Quick to prepare and visually stunning, it’s sure to impress your guests at picnics, barbecues, or casual family dinners.

---

Ingredients

Scale 1x2x3x

• 2 cups fresh sweet corn (about 4 ears)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste

---

Instructions

1. Boil the fresh corn for 5-7 minutes until tender. Drain and let cool.
2. In a large bowl, combine the diced avocados with lime juice to prevent browning.
3. Add the halved cherry tomatoes and finely chopped red onion to the bowl.
4. Gently fold in the cooled corn and chopped cilantro.
5. Season with salt and pepper to taste.
6. Serve immediately or store in an airtight container for up to one day.

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Category: Side
• Method: Boiling/Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 3g
• Sodium: 10mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 9g
• Protein: 5g
• Cholesterol: 0mg

Keywords: Swap cilantro for parsley if preferred. For added spice, include diced jalapeños. Toss in toasted nuts just before serving for extra crunch.