Description
A refreshing and vibrant Summer Corn Salad with Avocado, featuring sweet corn, juicy cherry tomatoes, zesty lime juice, and creamy avocado. Perfect as a light side dish for warm-weather meals, this American-style salad is quick to prepare and bursting with fresh flavors.
Ingredients
Salad Ingredients
- 4 corn cobs (about 3–4 cups kernels)
- 1 cup cherry tomatoes, halved or quartered
- ⅓ of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 3–4 limes, juiced (or enough to coat the salad)
- Salt, to taste
- Black pepper, to taste
Avocado Topping
- 1–2 avocados, diced
Instructions
- Boil the Corn: Bring a large pot of water to a rolling boil over high heat. Shuck the corn cobs by removing all the husks and silks. Add the cobs to the boiling water, cover the pot, and boil them for 1½ to 2 minutes to lightly cook the corn. Once done, transfer the corn to a tray and discard the boiling water. Let the corn cool completely to room temperature before proceeding.
- Cut the Kernels: Once the corn is cool, carefully cut the kernels off the cobs using a sharp knife. Transfer the kernels to a large mixing bowl.
- Mix the Salad: Add the halved or quartered cherry tomatoes, chopped red onion, chopped cilantro, and freshly squeezed lime juice to the bowl with corn kernels. Toss everything gently to combine and ensure the lime juice coats all ingredients evenly.
- Season: Season the salad with salt and black pepper to taste. Mix again and taste the salad, adjusting salt, pepper, or lime juice as needed to balance the flavors.
- Serve or Chill: The salad can be served immediately or covered and chilled in the refrigerator for a couple of hours to enhance the flavors. Just before serving, top each individual bowl or serving plate with diced avocado for a creamy, fresh finish.
Notes
- Boiling the corn briefly helps retain its sweetness and crunch.
- Be sure to let the corn cool fully before cutting the kernels to avoid steaming the other salad ingredients.
- Lime juice not only adds flavor but also prevents the avocado from browning quickly.
- For added texture, consider sprinkling some toasted pumpkin seeds or crumbled feta cheese before serving.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day with avocado added just before serving.
