Description
A simple, fresh salad featuring sweet corn and creamy avocado.
Ingredients
Scale
- 3 ears fresh corn, kernels removed
- 1 large ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the corn kernels in a dry skillet over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool slightly.
- In a medium bowl, combine the cooled corn, diced avocado, halved cherry tomatoes, chopped red onion, and chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the corn and vegetable mixture. Gently toss everything together until evenly coated.
- Serve immediately or chill for 30 minutes before serving.
Notes
- If fresh corn is unavailable, use 1 1/2 cups frozen corn, thawed and lightly sautéed.
- You can add a pinch of chili powder for a little heat.
- Prep Time: 15 min
- Cook Time: 7 min
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4
- Sodium: 150
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 4
- Cholesterol: 0
Keywords: summer salad, corn salad, avocado salad, fresh corn, light salad, side dish