Corn Salad with Avocado
This refreshing corn salad combines sweet corn kernels with creamy avocado for a perfect summer side dish. It's easy to prepare, packed with flavor, and ideal for BBQs, picnics, or everyday meals.
Equipment
- Large Mixing Bowl
- Small Bowl for Dressing
- Sharp Knife
- Cutting Board
Ingredients
Salad Ingredients
- 4 cups fresh corn kernels from approximately 6 ears, or frozen corn, thawed
- 2 ripe avocados diced into ½-inch cubes
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely diced
- 1/3 cup fresh cilantro chopped (substitute with parsley if preferred)
- 1 jalapeño seeded and minced (optional)
Dressing
- 2 tablespoons extra virgin olive oil
- 2 limes juiced (approximately 3 tablespoons)
- 1 teaspoon honey or maple syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- salt and freshly ground black pepper to taste
Instructions
- If using fresh corn, bring a large pot of water to boil. Add corn ears and cook for 3-5 minutes until tender but still crisp. Cool in an ice bath, then cut kernels off the cob.
- In a small bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt, and pepper until emulsified.
- In a large mixing bowl, gently toss together the corn, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
- Add the diced avocado to the corn mixture. Pour the dressing over everything and fold together carefully with a spatula to avoid mashing the avocado.
- Allow the salad to rest for 10 minutes before serving to let the flavors develop. Serve at room temperature or slightly chilled.
Notes
Pro Tip: Place a small bowl upside down inside a larger bowl to create a stable platform for corn shucking, catching all kernels without mess.
Pro Tip: Microwave your limes for 10 seconds before juicing to extract up to 25% more juice.
For meal prep, combine all ingredients except avocado and dressing, adding those just before serving.
Nutrition
Calories: 215kcalCarbohydrates: 24gProtein: 4gFat: 14gFiber: 7g
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