Description
A vibrant salad bursting with sweet corn, ripe tomatoes, and creamy avocado, perfect for summer gatherings.
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
- Cook the corn: Bring a large pot of salted water to a rolling boil. Snap the corn ears and remove the husks and silk. Boil for 1½–2 minutes to preserve the sweet crunch. Alternatively, grill the corn for a few minutes.
- Prepare your veggies: While the corn cools, slice your cherry tomatoes in half, chop the red onion finely, and gather your fresh cilantro.
- Combine ingredients: In a large mixing bowl, combine the corn kernels, tomato halves, onion, and cilantro. Drizzle with the lime juice, season generously with salt and black pepper, then toss gently.
- Chill for flavor: Allow the salad to chill in the refrigerator for at least 60 minutes.
- Add avocado at the last minute: Just before serving, dice your avocado and gently fold it into the salad.
Notes
Add ingredients like bell peppers or jalapeños for extra flair. Store leftovers in an airtight container and enjoy within 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 4g
- Cholesterol: 0mg
Keywords: corn salad, avocado salad, summer recipe, vegan salad, healthy salad