Description
This vibrant Avocado Corn Salad combines fresh, creamy avocado with sweet corn, juicy cherry tomatoes, crisp cucumber, and zesty lime dressing. It’s a refreshing, easy-to-make side dish perfect for summer meals or a light lunch, packed with bright flavors and a nutritious punch.
Ingredients
Scale
Salad Ingredients
- 2 cups corn (cooked)
- 1 large avocado (cut into cubes)
- 1 cup cherry tomatoes (quartered)
- 1 cup cucumber (cut into cubes)
- ½ cup cilantro (finely chopped)
- ¼ cup red onion (thinly sliced)
Dressing
- 3 tablespoons lime juice
- 2 tablespoons oil (avocado or olive)
- ¾ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- â…› teaspoon garlic powder
Instructions
- Prepare Corn: Trim boiled corn kernels from the cob or rinse canned or previously frozen corn under room temperature water in a colander, then drain thoroughly to remove excess moisture.
- Mix Ingredients: In a large bowl, combine the corn kernels, cubed avocado, quartered cherry tomatoes, cubed cucumber, finely chopped cilantro, and thinly sliced red onion. Add lime juice, oil, salt, black pepper, and garlic powder, then toss gently but thoroughly until all ingredients are evenly coated with the dressing.
- Serve: Transfer the salad to a serving bowl, garnish with additional chopped cilantro if desired, and serve immediately to enjoy the fresh, vibrant flavors at their best.
Notes
- Use fresh, cooked corn for best texture, but canned or frozen corn works well if drained properly.
- For extra zest, add a pinch of chili flakes or a dash of hot sauce to the dressing.
- To keep avocado from browning, toss it with lime juice just before serving and prepare salad right before eating.
- This salad can be served chilled but avoid storing it for long periods to maintain freshness.
