Description
Summer sunlight dances through our refreshing Corn Salad with Avocado & Lime, blending sweet corn kernels and creamy avocado in a zesty lime dressing. Fresh ingredients and bold flavors invite you to savor this quick, delightful dish perfect for warm afternoons.
Ingredients
Scale
Main Ingredients:
- 4 fresh corn cobs (about 3–4 cups of kernels)
- 1–2 avocados, diced
- 1 cup cherry tomatoes, halved or quartered
Flavoring Ingredients:
- 1/3 of a small red onion, chopped
- 2 tablespoons cilantro, chopped (leaves and stems)
- 3–4 limes, juiced (or enough to coat the salad)
Seasoning:
- Salt, to taste
- Black pepper, to taste
Instructions
- Fill a spacious pot with water and bring to a vigorous boil over maximum heat. Carefully remove corn husks and immerse cobs into bubbling water. Cook for precisely 1½–2 minutes, then extract and allow complete cooling.
- Slice cooled corn kernels away from cob using a sharp knife, collecting in a generously sized mixing vessel.
- Halve cherry tomatoes into petite, uniform segments and mince red onion into delicate pieces.
- Chop fresh cilantro leaves, creating fragrant green confetti for the salad’s texture and aroma.
- Integrate corn kernels, tomato halves, diced onion, and cilantro within the mixing bowl. Drizzle lime juice across ingredients, ensuring comprehensive coverage.
- Season mixture with robust salt and freshly cracked black pepper, tasting and adjusting seasoning for balanced flavor profile.
- Seal bowl with protective wrap and refrigerate for minimum 60 minutes, allowing flavors to harmonize and intensify.
- Immediately prior to serving, dice ripe avocado into cubed portions and scatter atop chilled salad for creamy contrast.
- Present immediately, celebrating summer’s vibrant, refreshing essence.
Notes
- Grill corn for a smoky flavor by charring cobs on a barbecue before cutting kernels off, adding extra depth to the salad.
- Use fresh, in-season corn for the sweetest and most vibrant taste, preferably from local farmers’ markets.
- For a vegan-friendly version, ensure all ingredients are plant-based and consider adding protein like black beans or quinoa.
- Prep ingredients ahead of time and store separately to maintain crispness, mixing just before serving to prevent soggy vegetables.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg