Description
A fresh and colorful summer salad featuring sweet corn, creamy avocado, juicy tomatoes, and a bright lime dressing. Perfect for barbecues, picnics, and warm-weather meals.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 2 tbsp chopped cilantro
Dressing
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Corn: If using fresh corn, cook or grill the corn until tender, then allow it to cool completely before proceeding. For frozen corn, thaw and drain excess moisture. For canned corn, drain and rinse.
- Combine Salad Ingredients: In a large bowl, gently combine the cooled corn kernels with diced avocado, halved cherry tomatoes, finely diced red onion, and chopped cilantro to ensure even distribution of flavors.
- Make the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper until the dressing is well emulsified and flavorful.
- Toss Salad: Pour the dressing over the salad ingredients and gently toss to coat everything evenly without mashing the avocado.
- Serve: Serve the salad immediately for the best freshness and avocado color, or chill for about 15 minutes before serving to allow flavors to meld.
Notes
- Add black beans for extra protein.
- Jalapeño adds a spicy kick.
- Best served fresh to keep avocado vibrant.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
