Description
A refreshing summer corn salad with creamy avocado, cherry tomatoes, and a zesty lime dressing that balances sweet, creamy, crunchy, and tangy elements.
Ingredients
Scale
- 4 ears fresh sweet corn (or 3 cups frozen corn, thawed)
- 2 ripe avocados, diced into ½-inch cubes
- 1 pint cherry tomatoes, halved
- ½ red onion, finely diced
- 1 jalapeño, seeded and minced (optional for heat lovers)
- ⅓ cup fresh cilantro, roughly chopped
- 2 tablespoons fresh lime juice (approximately 1–2 limes)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- ¼ teaspoon cayenne pepper (optional)
Instructions
- If using fresh corn, husk and remove the silk. Either grill for 7-10 minutes until slightly charred, turning occasionally, or boil for 4-5 minutes until tender-crisp. Once cool, cut kernels from the cob.
- Cut avocados in half, remove pits, and score the flesh into cubes while still in the skin. Scoop cubes into a large mixing bowl and drizzle with 1 tablespoon lime juice to prevent browning.
- Add corn kernels, halved cherry tomatoes, diced red onion, jalapeño (if using), and chopped cilantro to the bowl with the avocado. Toss gently to combine.
- In a small bowl, whisk together the remaining lime juice, olive oil, honey, cumin, salt, pepper, and cayenne (if using) until well combined.
- Pour the dressing over the salad ingredients and fold gently until everything is evenly coated. Taste and adjust seasonings as needed.
Notes
- No fresh corn? Frozen corn works wonderfully—just thaw and pat dry before using.
- For cilantro-averse eaters, fresh basil or parsley makes an excellent alternative.
- Vegan option: swap honey for agave nectar.
- For extra flavor depth, add ¼ teaspoon of lime zest to your dressing.
- To prevent corn kernels from scattering, place a small bowl upside down inside a larger bowl, stand the corn on the small bowl, and cut downward.
- Choose avocados that yield slightly to pressure but aren’t mushy for perfect texture.
- For best results, serve within a few hours of preparation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mix
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 135mg
- Fat: 15g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: corn salad with avocado, summer salad, avocado corn salad, fresh corn salad, healthy side dish