Summer Corn Salad Avocado
A refreshing vegetarian salad highlighting the best summer produce has to offer. This vibrant combination delivers a nutritional powerhouse that can transform an ordinary meal into something extraordinary—without spending hours in a hot kitchen during summer months.
Equipment
- Large Mixing Bowl
- Sharp Knife
- Cutting Board
- Small Bowl for Dressing
Ingredients
For the Salad
- 4 ears fresh sweet corn kernels removed (about 3 cups)
- 2 ripe avocados diced into ½-inch cubes
- 1 pint cherry tomatoes halved
- 1/2 red onion finely diced
- 1 cucumber seeded and diced
- 1 jalapeño pepper seeded and minced (optional for heat)
- 1/3 cup fresh cilantro chopped
For the Dressing
- 2 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey optional
- salt and freshly ground black pepper to taste
- 1/4 teaspoon ground cumin
Instructions
- If using fresh corn, carefully cut the kernels off the cob. For maximum sweetness, you can use the corn raw, but if you prefer, blanch the kernels in boiling water for 2 minutes, then immediately plunge into ice water to stop cooking.
- Dice the avocados and toss with a splash of the lime juice immediately after cutting to prevent browning. Halve the cherry tomatoes, dice the cucumber and red onion, and mince the jalapeño if using.
- In a small bowl, whisk together the lime juice, olive oil, honey (if using), cumin, salt, and pepper until emulsified.
- In a large bowl, gently combine the corn, avocado, tomatoes, cucumber, red onion, jalapeño, and cilantro. Pour the dressing over and toss gently to avoid making the avocados mushy.
- For best flavor development, refrigerate the salad for at least 30 minutes before serving. Just before serving, give it a gentle toss and adjust seasoning if needed.
Notes
- No fresh corn? Use 3 cups of frozen corn, thawed and patted dry
- Not a cilantro fan? Substitute with fresh basil or parsley
- For dairy lovers, add ⅓ cup crumbled feta or cotija cheese
- Boost protein by adding 1 cup black beans, rinsed and drained
- Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to minimize air exposure and prevent avocado browning
- Leftovers will keep for up to 24 hours, though the avocados may darken slightly
- Not a cilantro fan? Substitute with fresh basil or parsley
- For dairy lovers, add ⅓ cup crumbled feta or cotija cheese
- Boost protein by adding 1 cup black beans, rinsed and drained
- Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to minimize air exposure and prevent avocado browning
- Leftovers will keep for up to 24 hours, though the avocados may darken slightly
Nutrition
Calories: 245kcalCarbohydrates: 21gProtein: 4gFat: 18gFiber: 7gVitamin A: 15IUVitamin C: 35mg
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