Summer Corn Salad with Avocado
A vibrant and refreshing salad that combines the sweetness of fresh corn and the creaminess of ripe avocado, perfect for summer gatherings.
Ingredients
Salad Ingredients
- 4 ears fresh corn, cooked and kernels sliced off Boil or grill for best flavor.
- 1 pint cherry or grape tomatoes, halved
- ½ cup red onion, finely chopped
- ½ cup fresh cilantro, chopped (leaves and stems)
- 1 large avocado, diced Add just before serving for freshness.
- 2 lime Juice of
- to taste Salt and black pepper Adjust based on preference.
Instructions
Preparation
- Gather all fresh ingredients, including corn, tomatoes, cilantro, and avocado.
- Clean the corn by removing husks and silk. Rinse the cherry tomatoes and cilantro.
Cooking
- Boil water in a large pot. Add the corn for 1½ – 2 minutes, or grill it.
- Once cooked, let it cool before slicing kernels off into a large mixing bowl.
Combining Ingredients
- Halve the cherry tomatoes and chop the red onion and cilantro, keeping sizes uniform.
- Add corn, tomatoes, onion, and cilantro to the bowl.
Finishing Touches
- Squeeze lime juice into the bowl, sprinkle with salt and black pepper, and toss gently.
- Cover and refrigerate for at least 1 hour.
- Dice the avocado right before serving and mix it in or layer on top.
- Serve the salad in bowls or plates and garnish with cilantro or lime wedges.
Notes
This salad is best enjoyed fresh but can be stored in an airtight container for 2-3 days. Avoid freezing as it affects texture.