Avocado Corn Salad
This vibrant Avocado Corn Salad combines creamy avocado, sweet corn, juicy tomatoes, and a zesty lime dressing for a refreshing and healthy side dish perfect for summer gatherings. Easy to make, naturally vegan, and packed with fresh flavor, it’s a must-try recipe that pairs beautifully with grilled meats or stands alone as a light meal.
- Prep Time: 10min
- Cook Time: 5–7 minutes
- Total Time: 15–17 minutes
- Yield: 6servings
- Category: Salad, Side Dish
- Method: Tossed, No-Cook
- Cuisine: American
Ingredients
3 cups fresh corn kernels (from about 3–4 ears of corn)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 garlic clove, minced
½ teaspoon sea salt (or to taste)
¼ teaspoon black pepper (or to taste)
Instructions
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Prepare the Corn: Cook fresh corn until tender (boiled or grilled), then slice kernels off the cob. Let cool.
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Combine Veggies: In a large bowl, mix corn, cherry tomatoes, red onion, and cilantro.
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Add Avocado: Gently fold in diced avocado, being careful not to mash.
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Make Dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and pepper.
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Toss Salad: Pour dressing over the salad and toss gently to coat.
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Serve: Serve immediately for best taste and texture.
Notes
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To add protein, mix in black beans or grilled chicken.
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For heat, include diced jalapeño or a pinch of cayenne pepper.
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Add crumbled feta or cotija cheese for a creamy, salty finish.
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Store leftovers up to 2 days, but add avocado just before serving to avoid browning.
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Best served cold or at room temperature — do not reheat.
Find it online: https://thefamilycooking.com/avocado-corn-salad/
