Description

Capture the essence of summer with this vibrant Summer Corn and Avocado Salad. Packed with sweet corn, creamy avocado, and a zesty lime dressing, this dish is perfect for picnics, BBQs, or simply as a refreshing side. Easy to prepare and bursting with flavors, it’s sure to impress your guests while making your taste buds dance!

Ingredients

Scale

2 cups fresh corn kernels (about 3 ears of corn)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 2 limes (about 1/4 cup)
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Instructions

Boil water in a medium saucepan; add corn cobs and cook for 5-7 minutes until tender. Cool slightly before cutting off kernels.
In a large bowl, combine corn kernels, diced avocados, cherry tomatoes, red onion, and cilantro.
Drizzle with lime juice and olive oil; gently toss to combine without mashing the avocados.
Season with salt and pepper to taste. Serve immediately or refrigerate for 20 minutes to enhance flavors.

Prep Time: 15 minutes
Cook Time: 7 minutes
Category: Side
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 3g
Sodium: 120mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: For added protein, consider incorporating black beans or grilled chicken. Customize the dressing by adding cumin or chili powder for extra flavor. Ensure avocados are ripe for the best creamy texture; use lime juice to prevent browning.