Description
A vibrant and refreshing summer corn salad with creamy avocado, zesty lime, and fresh herbs. Perfect as a light side dish for barbecues, picnics, or a quick healthy lunch.
Ingredients
Scale
- 4 ears fresh corn (or 2 cups frozen/canned corn)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional for spice)
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp honey
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Corn: If using fresh corn, remove husks and silk, then grill or boil until tender. Let cool, then cut kernels off the cob. If using canned or frozen corn, drain and rinse.
- Chop the Vegetables: Dice the avocados, cherry tomatoes, and red onion. Finely chop the cilantro and jalapeño.
- Make the Dressing: Whisk together lime juice, olive oil, minced garlic, and honey. Season with salt and black pepper.
- Combine Ingredients: In a large bowl, mix the corn, chopped vegetables, and dressing. Toss gently to coat.
- Serve & Enjoy: Let sit for 10 minutes to allow flavors to meld. Serve chilled or at room temperature
Notes
- Storage: Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Toss avocado with extra lime juice to prevent browning.
- Customization: Add grilled corn for smoky flavor, crumbled feta or cotija for creaminess, or black beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if cooking fresh corn)
- Category: Side Dish
- Method: no cook
- Cuisine: mexican inspired
Keywords: summer corn salad, avocado corn salad, lime corn salad, fresh corn salad, healthy summer side dish