Easy Avocado Corn Salad Recipe
This refreshing and flavorful salad is a perfect side dish for summer barbecues, picnics, or a light lunch.
Ingredients:
- 4 ears of fresh corn on the cob, or 2 (15 oz) cans of corn, drained (whichever you prefer!)
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved or quartered
- 1/2 red onion, finely diced
- 1/3 cup fresh cilantro, chopped
- 2 limes, juiced (about 3-4 tablespoons)
- 1 tablespoon olive oil
- 1 clove garlic, minced (optional)
- Salt and freshly ground black pepper, to taste
Cooking Guide:
- Cook the corn (if using fresh): Bring a large pot of salted water to a boil. Shuck and clean the corncobs. Add the corn to the boiling water and cook for 5-7 minutes, or until tender. Remove from heat and let cool slightly. Once cool enough to handle, cut the kernels off the cob.
- Combine the salad: In a large bowl, combine the cooked corn (or canned corn), diced avocado, cherry tomatoes, red onion, and chopped cilantro.
- Make the dressing: In a small bowl, whisk together the lime juice, olive oil, and minced garlic (if using). Season with salt and pepper to taste.
- Dress the salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Serve: Serve immediately or chill for at least 30 minutes for the flavors to develop.
Tips:
- Freshness is key: Use ripe but firm avocados for the best texture. If your avocados are too soft, they will become mushy in the salad.
- Spice it up!: For a bit of a kick, add a diced jalapeño pepper to the salad.
- Add protein: Turn this salad into a main course by adding crumbled cooked chicken breast, black beans, or chickpeas.
- Variety is good: Feel free to experiment with different ingredients. Try adding chopped bell peppers, crumbled feta cheese, or chopped fresh herbs like parsley or mint.
- Leftovers: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. The avocado will brown slightly, but it will still be safe to eat.
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