Summer Corn Salad with Avocado: Your New Favorite Potluck Hero
This summer corn salad with avocado is a light, zesty side dish made with fresh corn, tomatoes, onion, and cilantro—perfect for BBQs and warm-weather gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook / Boiled / Grilled
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 ears fresh corn, cooked and kernels sliced off
- 1 pint cherry or grape tomatoes, halved
- ½ red onion, finely chopped
- ½ cup fresh cilantro, chopped (leaves and stems)
- 1 large avocado, diced
- Juice of 2 limes
- Salt and black pepper, to taste
Instructions
1. Cook the corn by boiling for 1½ to 2 minutes or grilling for a smoky flavor, then let cool and slice off the kernels.
2. Halve the tomatoes and finely chop the onion and cilantro.
3. In a large bowl, combine corn, tomatoes, onion, and cilantro.
4. Add lime juice, salt, and pepper, then toss everything together until well mixed.
5. Chill the salad for at least 1 hour to enhance flavor.
6. Just before serving, dice the avocado and gently fold it into the salad or add on top of individual servings.
Notes
Grilling the corn adds extra depth and smoky flavor.
Prepare the salad (without avocado) up to 24 hours in advance.
Add avocado just before serving to prevent browning.
Toss avocado in lime juice to help keep it fresh.
Adjust lime juice and seasoning to taste before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Find it online: https://paulakitchen.com/summer-corn-salad-with-avocado/