Summer Corn Salad with Avocado (Print Version)
Bright summer salad with sweet corn, tomatoes, and creamy avocado tossed in lime juice – ready in just 15 minutes!
# Ingredients:
→ Main Ingredients
01 -
4 corn cobs (approximately 3-4 cups)
02 -
1 cup cherry tomatoes, halved or quartered
03 -
⅓ small red onion, chopped
04 -
2 tablespoons cilantro, chopped (leaves and stems)
05 -
Juice of 3-4 limes (enough to coat the salad)
06 -
1-2 avocados, diced
07 -
Salt, to taste
08 -
Black pepper, to taste
# Steps to Follow:
01 -
Bring a large pot of water to a boil over high heat and shuck the corn cobs. Once boiling, add the cobs to the pot, cover and boil for 1½–2 minutes. Transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
02 -
Mix the corn kernels, tomatoes, onion, cilantro, and lime juice together in a large bowl. Season with salt and black pepper to taste. Taste and adjust the seasoning if needed.
03 -
Top each individual bowl with diced avocado and serve immediately. Alternatively, you can chill the salad in the refrigerator and wait to add the avocado until right before serving.
# Additional Notes:
01 -
Suggested ingredient amounts can be adjusted based on personal preference.
02 -
Chill the salad for at least 1 hour before serving for enhanced flavor.
03 -
Try grilling the corn for an added smoky flavor.