Description
This Avocado Corn Salad is a refreshing and colorful dish that combines the sweetness of corn with creamy avocados, juicy tomatoes, and zesty lime dressing. It’s perfect for summer gatherings or as a side dish any time of the year.
Ingredients
Units
Scale
Corn Salad:
- 4 ears of corn, shucked + cooked, or about 2 (15oz) cans of corn
- 3 avocados, diced
- 1 lb cherry/grape tomatoes, sliced in halves or quarters
- 1 small red onion, diced fine
- 1/3 cup cilantro, roughly chopped
Lime Dressing:
- 2 limes – juiced
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1/4 cup olive oil (or avocado oil)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flake (optional)
- 1 jalapeno, diced (optional)
Instructions
- Prepare the Corn: Grill or boil the corn, then cut off the kernels. If using canned corn, drain and rinse.
- Combine Ingredients: In a large bowl, mix corn, avocados, tomatoes, onion, cilantro, and jalapeno (if using).
- Make Dressing: In another bowl, whisk lime juice, garlic, olive oil, salt, pepper, lime zest, and red pepper flakes.
- Toss and Chill: Pour the dressing over the salad, toss gently, and refrigerate for at least 1 hour, preferably 4 hours.
- Serve: Enjoy the salad cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
