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.
Ingredients
Scale
- 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
Instructions
- Boil water in a large pot. Add corn and cook for 5–7 minutes until tender. Cool and slice off kernels.
- In a mixing bowl, combine corn, avocado, cherry tomatoes, red onion, cilantro, lime juice, and olive oil.
- Gently fold ingredients together until well mixed. Season with salt and pepper to taste.
- 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