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Summer Corn Salad with Avocado

A refreshing and vibrant summer salad featuring sweet corn, creamy avocado, and zesty lime dressing. Perfect as a side dish or light meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 people
Course: Salad
Cuisine: Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 corn cobs about 3-4 cups
  • 1 cup cherry tomatoes halved or quartered
  • ⅓ red onion chopped
  • 2 Tbsp cilantro chopped (leaves & stems)
  • 3-4 limes juiced (or enough to coat the salad)
  • 1-2 avocados diced
  • to taste Salt
  • to taste Black pepper

Method
 

  1. Boil the corn. Boil corn cobs for 1½ - 2 minutes. Cool completely and cut off the kernels.
  2. Toss. Mix corn, tomatoes, onion, cilantro, and lime juice. Season with salt and pepper. Chill if desired.
  3. Serve. Top each bowl with diced avocado and serve.

Notes

For a spicier kick, add a pinch of chili flakes or a finely chopped jalapeño to the salad.