Description
A bright, creamy, and crunchy summer salad featuring sweet corn, ripe avocado, juicy cherry tomatoes, and fresh herbs—ready in under 20 minutes!
Ingredients
Scale
- 3 ears fresh corn, kernels cut off (or 2 cups cooked corn)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup finely chopped red onion
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt and pepper, to taste
- 2 tablespoons chopped fresh cilantro or parsley
- Optional: a pinch of chili flakes or diced jalapeño for heat
Instructions
- If using fresh corn, blanch for 2–3 minutes in boiling water, then cool and cut kernels off the cob. Grilled or raw corn also works.
- In a large bowl, combine corn, avocado, tomatoes, and red onion.
- Drizzle with olive oil and lime juice. Season with salt and pepper.
- Add chopped herbs and toss gently to combine. Adjust seasoning to taste.
- Serve immediately or chill briefly before serving. Enjoy as a side, topping, or dip!
Notes
Use the freshest corn possible for best results. This salad is perfect for cookouts, meal prep, and light lunches. For extra protein, stir in cooked black beans or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: summer corn salad, avocado salad, fresh corn recipe, gluten-free, vegan salad