Go Back
–+ servings

Summer Corn Salad with Avocado

A vibrant, fresh corn salad combining sweet corn, juicy tomatoes, creamy avocado, and zesty lime juice, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 1 hour 12 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 ears fresh corn, cooked and kernels sliced off Grill for a smoky finish or boil for 1½ – 2 minutes.
  • 1 pint cherry or grape tomatoes, halved Choose ripe varieties for more sweetness.
  • 1/2 cup red onion, finely chopped Mild flavor option: substitute with green onions.
  • 1/2 cup fresh cilantro, chopped (leaves and stems) For a milder taste, replace with parsley.
  • 1 large avocado, diced Use ripe avocados for best integration.
  • 2 limes Juice of Adjust based on taste preference for a zesty kick.
  • Salt and black pepper, to taste

Method
 

Preparation
  1. Cook the corn by boiling or grilling until tender, then cool before removing kernels from the cob.
  2. In a large bowl, combine the corn, halved tomatoes, finely chopped onion, and cilantro.
  3. Squeeze in lime juice and season with salt and pepper to taste. Toss until well mixed.
  4. Chill the salad for at least one hour for optimal flavor.
  5. Just before serving, gently mix in the diced avocado or place on top of individual servings.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 1.5gSodium: 200mgFiber: 6gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator. Best consumed within 24 hours for optimal freshness, particularly for avocado. Feel free to add other ingredients for variety, such as black beans or diced bell peppers.

Tried this recipe?

Let us know how it was!