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–+ servings
summer corn salad with avocado

Summer Corn Salad with Avocado

This refreshing summer corn salad with avocado is easy to prepare and perfect for warm weather gatherings.
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Prep Time 15 minutes
Cook Time 2 minutes
Chilling Time 1 hour
Total Time 15 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cobs corn shucked
  • 1 cup cherry tomatoes halved or quartered
  • ? small red onion chopped
  • 2 Tbsp cilantro chopped (leaves & stems)
  • 3-4 limes juiced
  • 1-2 avocados diced
  • Salt to taste
  • Black pepper to taste

Equipment

  • large pot
  • Tray
  • large bowl

Method
 

Cooking Instructions
  1. Bring a large pot of water to a boil over high heat and shuck the corn cobs.
  2. Once boiling, add the cobs to the pot, cover and boil for 1? ? 2 minutes.
  3. Transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
  4. Mix the corn kernels, tomatoes, onion, cilantro, and lime juice together in a large bowl. Season with salt and pepper to taste. Adjust seasonings if needed.
  5. Serve immediately or cover and keep it chilled in the refrigerator.
  6. Top each individual bowl with diced avocado and serve.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 50mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

This salad is best enjoyed fresh but can be made ahead of time. Just add avocado right before serving for the best texture.

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