Summer Corn Salad with Avocado
A vibrant and refreshing Summer Corn Salad with Avocado, combining sweet corn, creamy avocado, and zesty lime for the perfect summer dish.
Ingredients
Main Ingredients
- 4 ears ears of fresh corn, husked and cleaned Use fresh corn on the cob for the best flavor.
- 2 pieces ripe avocados, diced Ensure they are ripe for creamy texture.
- 1 piece red bell pepper, diced Adds sweetness and color.
- 0.5 cup red onion, finely chopped Adjust quantity according to taste.
- 1 cup cherry tomatoes, halved Can substitute with diced mango for a fruity twist.
- 0.25 cup fresh cilantro, chopped
- 1 lime lime, juiced For dressing and tang.
- to taste Olive oil (optional) For added richness.
- to taste Salt and pepper To season to your preference.
Instructions
Preparation
- Start by removing the husks and silk from the fresh corn. Boil for about 5-7 minutes or grill for extra flavor. Let cool slightly before cutting off the kernels.
- In a large bowl, combine the corn kernels, diced avocados, red bell pepper, cherry tomatoes, and chopped red onion.
- Drizzle lime juice over the salad; optionally add olive oil and gently toss.
- Add the chopped cilantro and season with salt and pepper. Toss until well combined.
- Serve immediately or refrigerate for about 30 minutes to let flavors meld.
Notes
Best enjoyed fresh! Store in an airtight container for 1-2 days but be cautious of avocado browning. Squeeze extra lime juice before storing.