Go Back

Summer Avocado Corn Salad

A refreshing and vibrant salad combining fresh corn, avocados, and cherry tomatoes, perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups fresh corn kernels Fresh corn on the cob is best, but frozen is a convenient alternative.
  • 2 medium ripe avocados Choose avocados that yield slightly to pressure for optimal creaminess.
  • 1 cup cherry tomatoes Look for brightly colored tomatoes; they add a juicy burst of flavor.
  • 1/2 medium red onion The mildness of red onion complements the other ingredients.
  • 1/4 cup cilantro Adds a fresh, vibrant herbaceous note.
  • 1 medium jalapeño (optional) Minced, for added spice if desired.
Dressing Ingredients
  • 2 tablespoons lime juice Freshly squeezed for the best flavor.
  • 2 tablespoons olive oil Extra virgin olive oil is recommended.
  • 1/2 teaspoon salt To taste.
  • 1/4 teaspoon black pepper To taste.

Method
 

Preparation
  1. In a pot of boiling water, add the corn kernels and cook until tender, about 5 minutes. Drain and let cool.
  2. In a large mixing bowl, combine the cooled corn, diced avocados, halved cherry tomatoes, red onion, minced jalapeño (if using), and chopped cilantro.
Dressing and Serving
  1. In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper until well blended.
  2. Pour the dressing over the salad mixture and gently toss everything until well coated.
  3. Taste and adjust seasoning, adding more lime juice or salt as preferred.
  4. Serve immediately for best flavor and texture, or chill for 30 minutes before serving.

Notes

This salad is very customizable. Consider adding feta cheese or grilled corn for extra flavor.