Summer Avocado Corn Salad
This Summer Avocado Corn Salad is fresh, creamy, and packed with sweet corn, ripe avocado, tomatoes, and lime dressing. The perfect easy summer salad for BBQs, cookouts, and quick family meals.
Ingredients
Main Ingredients
- 3 cups Fresh corn kernels from 3 to 4 ears or 3 cups thawed frozen corn For best flavor, use fresh corn.
- 2 pieces ripe avocados, diced Ensure avocados are ripe for the best texture.
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 pieces jalapeno, seeded and minced (optional) Add for a spicy kick.
- 1 handful cilantro, chopped Can substitute with parsley or green onions.
- 1 to 2 limes, juiced Start with one lime and add more to taste.
- 2 to 3 tablespoons olive oil
- to taste Salt and black pepper Season to taste.
- Optional add-ins: crumbled feta or cotija, chili powder, or minced garlic
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Instructions
Preparation
- Start by preparing the corn first, as it needs time to cool.
- In a large bowl, combine cooked corn, onion, tomatoes, cilantro, and jalapeno (if using).
- In a small cup, whisk together lime juice, olive oil, salt, and pepper, then pour over the salad mixture.
- Gently fold in the diced avocado last to prevent mashing it.
- Taste and adjust seasoning, adding more lime and salt if needed.
- If making ahead, keep the avocado separate until just before serving.
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Note
To prevent avocado from browning, add lime juice and keep avocado separate until serving. Can be made the night before without avocado.