Refreshing Summer Corn Salad with Avocado Delight

Summer Corn Salad with Avocado bursts with vibrant flavors and textures, making it a delightful addition to any meal. Picture juicy corn kernels mingling with creamy avocado, fresh herbs, and a zesty dressing that dances on your taste buds.

This salad is perfect for warm summer days, backyard barbecues, or when you need a refreshing dish that impresses without much fuss. Each bite offers a sun-kissed experience that transports you straight to a picnic blanket under the shade of a tree.

Sharing this salad at our family reunion resulted in smiles all around as everyone went back for seconds (and thirds).

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Use sweet corn on the cob for the best flavor; grilling it adds a lovely smoky taste.

• Avocados: Choose ripe avocados; they should yield slightly when pressed but not be overly mushy.

• Red Onion: A small amount of finely chopped red onion adds a nice crunch and sharpness without overpowering.

• Cherry Tomatoes: Halved cherry tomatoes provide colorful pops of sweetness throughout the salad.

• Lime Juice: Freshly squeezed lime juice brightens the salad; bottled juice lacks that zing.

• Cilantro: Fresh cilantro elevates flavors; if you dislike it, parsley makes an excellent substitute.

• Olive Oil: Use high-quality extra virgin olive oil for richness and depth in your dressing.

• Salt & Pepper: Simple seasonings help elevate all the other flavors in this refreshing salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Start by preparing your ingredients: Gather all produce and have your cutting board ready. Rinse everything well under running water for freshness before starting.

Cook the Corn: Bring a pot of salted water to boil over medium-high heat. Add the corn cobs and cook for about 5-7 minutes until tender but still crisp. Remove from heat and let cool slightly before cutting off the kernels.

Chop Your Veggies: While the corn cools, finely dice half a red onion and chop cherry tomatoes in half. Aim for uniform sizes for even distribution in the salad.

Mash Avocados: In a mixing bowl, scoop out ripe avocados and mash them lightly with a fork. Leave some chunks for texture! Mix in lime juice immediately to prevent browning.

Toss Everything Together: Add cooled corn kernels, chopped onions, tomatoes, and cilantro into the mixing bowl with mashed avocado. Gently fold to combine all ingredients without mashing too much of the avocado.

Add Seasoning: Drizzle olive oil over the mixture while seasoning with salt and pepper to taste. Stir gently until everything is well-coated in zesty goodness.

Serve immediately or chill: Enjoy your Summer Corn Salad with Avocado right away or let it sit in the fridge for 10-15 minutes to meld those flavors even more!

With these steps completed, you’ve created a fresh summer delight that will leave everyone asking for seconds! Enjoy every bite filled with sunshine while sharing laughter and joy with friends or family.

Perfecting the Cooking Process

To make this salad shine, cook fresh corn on the cob briefly by boiling or grilling, then cool before cutting kernels. This ensures a sweet, juicy base.

Add Your Touch

Feel free to swap in other veggies like bell peppers or cucumbers, and try different herbs such as cilantro or basil for unique flavors.

Storing & Reheating

Store this salad in an airtight container in the fridge for up to two days. Avoid reheating to keep the avocado fresh and creamy.

Sharing this recipe always brings back memories of summer cookouts with friends, where laughter mingled with the scent of grilled burgers and my salad stole the show.

FAQ

What type of corn is best for this salad?

Fresh sweet corn from the cob offers the best flavor and texture for your salad.

Can I use frozen corn instead?

Absolutely! Just thaw and drain it well before adding to your salad.

How long does this salad last in the refrigerator?

The Summer Corn Salad with Avocado keeps well for up to two days before the avocado browns.

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Summer Corn Salad with Avocado

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• Author: Tiffani Brooks
• Total Time: 17 minutes
• Yield: Serves 4

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Description

Elevate your summer gatherings with this refreshing Summer Corn Salad with Avocado. Bursting with sweet corn, creamy avocado, and vibrant herbs, this salad is perfect for picnics, barbecues, or as a light main dish. Tossed in a zesty lime dressing, it’s not only visually stunning but also incredibly easy to whip up in just minutes. Impress your family and friends with this delightful dish that celebrates the flavors of summer!

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Ingredients

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• 2 cups fresh corn kernels (about 2 ears of corn)
• 2 ripe avocados, diced
• 1/2 cup red onion, finely chopped
• 1 cup cherry tomatoes, halved
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Bring a pot of salted water to boil. Add corn cobs and cook for 5-7 minutes until tender. Cool slightly before cutting off kernels.
2. In a mixing bowl, lightly mash the avocados and mix in lime juice.
3. Chop red onion and halve cherry tomatoes; add them to the bowl along with corn and cilantro.
4. Drizzle olive oil over the mixture and season with salt and pepper. Gently toss to combine.
5. Serve immediately or chill for 10-15 minutes to meld flavors.

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 230
• Sugar: 3g
• Sodium: 290mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 8g
• Protein: 4g
• Cholesterol: 0mg