Summer Corn Salad with Avocado Recipe
Introduction
This Summer Corn Salad with Avocado is a fresh and vibrant dish perfect for warm days. Sweet corn, juicy tomatoes, and zesty lime juice come together for a bright, refreshing side, topped with creamy avocado for extra richness.
Ingredients
- 4 corn cobs (about 3-4 cups)
- 1 cup cherry tomatoes, halved or quartered
- ⅓ of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 3-4 limes, juiced (or enough to coat the salad)
- 1-2 avocados, diced
- Salt, to taste
- Black pepper, to taste
Instructions
- Step 1: Bring a large pot of water to a boil over high heat and shuck the corn cobs.
- Step 2: Once the water is boiling, add the corn cobs, cover, and boil for 1½ to 2 minutes. Remove the corn from the water and allow to cool completely before cutting off the kernels.
- Step 3: In a large bowl, combine the corn kernels, cherry tomatoes, chopped red onion, cilantro, and lime juice. Season with salt and black pepper to taste. Mix well and adjust seasoning if needed.
- Step 4: You can serve the salad immediately or cover it and refrigerate for at least one hour to let flavors meld.
- Step 5: Just before serving, top each serving with diced avocado and enjoy.
Tips & Variations
- For a smoky flavor, try grilling the corn instead of boiling it before cutting off the kernels.
- Feel free to adjust the amounts of the ingredients to suit your taste preferences.
- Add a pinch of chili flakes or diced jalapeño for some heat.
Storage
Store the corn salad (without avocado) in an airtight container in the refrigerator for up to 2 days. Add the diced avocado just before serving to prevent browning. If storing with avocado, consume within a few hours for best freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for this salad?
Fresh corn is best for this recipe, but if you don’t have fresh corn, thawed frozen corn can be used. Sauté or briefly boil it before adding to the salad.
How do I prevent the avocado from browning?
Add the avocado to each serving right before eating and toss it gently. Lime juice also helps slow down browning, so be sure to coat the avocado lightly if mixing it in advance.
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Summer Corn Salad with Avocado Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This refreshing summer corn salad combines sweet, fresh corn with juicy tomatoes, crisp red onion, and vibrant cilantro, all tossed in zesty lime juice and crowned with creamy avocado. Perfect as a light side dish or a bright addition to any summer meal, this salad celebrates the season’s best ingredients in a simple, no-fuss preparation.
Ingredients
Salad Ingredients
- 4 corn cobs (about 3–4 cups kernels)
- 1 cup cherry tomatoes, halved or quartered
- ⅓ of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 3–4 limes, juiced (or enough to coat the salad)
- Salt, to taste
- Black pepper, to taste
Topping
- 1–2 avocados, diced (added just before serving)
Instructions
- Boil the corn: Bring a large pot of water to a rapid boil over high heat. Shuck the corn cobs by removing all husks and silks. Once the water is boiling, carefully add the corn cobs and cover the pot. Boil the corn for 1½ to 2 minutes until tender but still crisp. Remove the cobs with tongs, discard the boiling water, and allow the corn to cool completely before cutting off the kernels from the cobs.
- Toss the salad: In a large mixing bowl, combine the cooled corn kernels, cherry tomatoes, chopped red onion, and chopped cilantro. Pour fresh lime juice over the mixture, using enough to coat the salad well. Season with salt and black pepper to taste. Gently toss everything until all ingredients are well incorporated. Taste and adjust seasonings if needed. The salad can be served immediately or covered and chilled in the refrigerator for at least one hour for better flavor fusion.
- Serve: When ready to serve, top each individual serving with freshly diced avocado to add a creamy texture and rich flavor contrast. Serve chilled or at room temperature as a refreshing summer side dish.
Notes
- The ingredient quantities serve as a guideline; feel free to adjust the amounts to suit your personal taste preferences.
- Chilling the salad for at least 1 hour before serving enhances the flavors and makes it extra refreshing.
- Add the avocado only right before serving to prevent it from browning and to maintain its creamy texture.
- For a smoky twist, try grilling the corn instead of boiling it before adding the kernels to the salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Keywords: avocado, cilantro, corn, lime, salad, side dish, summer corn salad, summer salad, tomato
