Description
A refreshing Summer Corn Salad with Avocado, perfect for warm weather gatherings.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Boil the corn in salted water for 3-5 minutes until tender.
- Remove the corn from the water and let it cool.
- Once cooled, cut the kernels off the cob.
- In a large bowl, combine the corn, avocado, cherry tomatoes, red onion, and cilantro.
- Drizzle with lime juice and season with salt and pepper.
- Toss gently to combine and serve immediately.
Notes
- For added flavor, consider adding diced jalapeño for a spicy kick.
- This salad can be made a few hours in advance; just add the avocado right before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Summer Corn Salad with Avocado, Fresh corn salad