Delicious Summer Corn Salad with Avocado Delight

Summer is here, and there’s nothing quite like a bowl of delicious summer corn salad with avocado to celebrate the season. The vibrant yellow corn glistens in the sunlight, while creamy avocado adds a buttery touch that makes your taste buds dance with joy. Refreshing summer salad option Toss in some colorful veggies, and you have a dish that’s as pleasing to the eye as it is to the palate. For more inspiration, check out this strawberry spinach salad recipe.

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Every bite bursts with fresh flavors, transporting you to sun-drenched picnics and backyard barbecues. I can already hear the laughter of friends and family mingling with the sound of sizzling grills. This delightful salad is not just food; it’s an experience filled with memories waiting to be made during those lazy summer afternoons.

I remember the first time I made this salad for a family gathering: my cousin declared it “the best thing since sliced bread,” which led to an enthusiastic debate about what exactly was so great about sliced bread.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: Delicious egg muffin variations.

• Fresh Corn: Use sweet, juicy corn on the cob for maximum flavor; grill it first for extra smokiness.
• Ripe Avocado: Choose avocados that yield slightly to pressure; they’ll add creaminess that elevates the dish.
• Cherry Tomatoes: Opt for vibrant red or yellow varieties; they bring sweetness and color.
• Red Onion: A small amount finely chopped adds crunch and zing; soak it in water first if you want milder flavors.
• Fresh Cilantro: This herb adds freshness; feel free to substitute parsley if you’re not a fan.
• Lime Juice: Freshly squeezed lime juice brightens all the flavors; bottled juice just won’t cut it.
• Olive Oil: Use extra virgin olive oil for its rich flavor; it’ll tie all your ingredients together beautifully.
• Salt & Pepper: Essential for seasoning; taste as you go!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

• Start by gathering all your fresh ingredients together on your countertop. The colors will inspire you! Grab a sharp knife and cutting board for easy prep.
• Fill a large pot with water and bring it to a boil. Add fresh corn cobs once boiling. Cook them for about 5–7 minutes until tender but still crisp. Remove them and let cool before slicing off the kernels.
• While waiting for the corn to cool, dice your cherry tomatoes in halves or quarters depending on their size. Finely chop red onion and cilantro, ensuring everything is evenly sized for a perfect bite!
• In a large mixing bowl, combine the corn kernels, chopped tomatoes, red onion, cilantro, lime juice, and olive oil. Gently fold them together until all ingredients are well coated.
• Taste your salad and season with salt and pepper accordingly. If you’re feeling adventurous, add a pinch of chili powder for an extra kick! Serve immediately or chill it in the refrigerator for 30 minutes before serving.
• Gather around the table with loved ones and serve up this delicious summer corn salad with avocado alongside grilled meats or enjoy it solo! Flavorful spring roll bowls.

This salad is more than just food; it’s a celebration of summer’s bounty!

Perfecting the Cooking Process

Start by grilling or boiling the corn until tender, then let it cool before cutting off the kernels. While the corn cools, chop your avocados and other ingredients for maximum efficiency.

Add Your Touch

Feel free to swap out ingredients based on your mood! Try adding diced tomatoes, black beans, or even crumbled feta for an extra flavor kick. For more inspiration, check out this garlic butter green beans recipe.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Enjoy it cold; reheating may alter the texture of the avocado.

There’s nothing quite like making this delicious summer corn salad with avocado on a sunny day. I remember preparing it for my friends during a backyard barbecue, and their eyes lit up as they took their first bites—pure joy! Cheese tortellini pasta salad.

FAQ

Can I use frozen corn instead of fresh?

Absolutely! Just make sure to thaw and drain it well before using.

How do I prevent avocados from browning?

A squeeze of lime juice will help keep your avocados looking fresh and green!

What can I serve with this salad?

This delicious summer corn salad pairs perfectly with grilled chicken or fish for a complete meal.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Summer Corn Salad with Avocado

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• Author: Emma Taylor
• Total Time: 22 minutes
• Yield: Serves 4

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Description

Celebrate summer with this vibrant corn salad featuring creamy avocado and fresh veggies. Each bite bursts with flavor, making it perfect for picnics or backyard barbecues. Easy to prepare and irresistibly delicious, this salad is a feast for the eyes and the palate.

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Ingredients

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• 2 cups fresh corn kernels (from about 2 ears of corn)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime (about 2 tablespoons)
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Boil water in a large pot. Add corn and cook for 5–7 minutes until tender. Cool and slice off kernels.
2. In a mixing bowl, combine corn, avocado, cherry tomatoes, red onion, cilantro, lime juice, and olive oil.
3. Gently fold ingredients together until well mixed. Season with salt and pepper to taste.
4. Serve immediately or chill for 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 3g
• Sodium: 40mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg