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Refreshing Summer Corn Salad with Avocado and Lime Dressing

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This vibrant Summer Corn Salad with Avocado captures the essence of summer with its sweet corn, creamy avocado, and zesty lime dressing. It’s a delightful side dish perfect for picnics, barbecues, or a light lunch.

Ingredients

Scale
  • 4 ears fresh corn, cooked and kernels sliced off
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/2 cup chopped fresh cilantro (leaves and stems)
  • 1 large avocado, diced
  • Juice of 2 limes
  • Salt and black pepper, to taste

Instructions

  1. Start by cooking the corn: Bring a large pot of water to a boil. Add the 4 ears of corn and cook for exactly 1½ to 2 minutes. If grilling, place the corn directly on the grill for about 10-15 minutes, turning occasionally until the kernels are tender and slightly charred.
  2. Once the corn is cooked, remove it from the heat and let it cool for about 5-10 minutes. Carefully slice off the kernels using a sharp knife, ensuring you collect all the juicy bits in a large bowl.
  3. Next, prepare the other vegetables. Halve the pint of cherry or grape tomatoes and set them aside. Finely chop the 1/2 red onion and 1/2 cup of fresh cilantro.
  4. In a large mixing bowl, combine the corn, halved tomatoes, chopped onion, and cilantro. Drizzle the juice of 2 limes over the mixture. Season with salt and black pepper to taste. Use a spatula to gently toss everything together.
  5. For the best flavor, cover the salad and chill it in the refrigerator for at least 1 hour.
  6. Right before serving, dice the 1 large avocado and gently fold it into the salad or place it on top of individual portions.

Nutrition

Keywords: Add the avocado right before serving to prevent browning. You can substitute cilantro with parsley or basil if desired.

Find it online: https://mamablueberry.com/refreshing-summer-corn-salad-with-avocado-and-lime-dressing/