Description
This Avocado Corn Salad is a refreshing and colorful dish that combines sweet corn, creamy avocado, juicy tomatoes, and zesty lime dressing. Perfect for picnics, potlucks, or as a side dish for any meal.
Ingredients
Units
Scale
Corn Salad:
- 4 ears of corn, shucked + cooked, or about 2 (15 oz) cans of corn
- 3 avocados, diced
- 1 lb cherry/grape tomatoes, sliced in halves or quarters
- 1 small red onion, diced fine
- 1/3 cup cilantro, roughly chopped
Lime Dressing:
- 2 limes – juiced
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1/4 cup olive oil (or avocado oil)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flake (optional)
- 1 jalapeno, diced (optional)
Instructions
- Corn Preparation: Prepare your corn by either grilling it or boiling it, then cutting it off the cob into kernels. If you’re using canned corn, drain and rinse it.
- Combine Ingredients: Place the corn in a bowl, then add in diced avocado, tomatoes, onion, and cilantro (and optional jalapeno).
- Make Dressing: In another bowl, whisk together the lime juice, garlic, olive oil, salt, pepper, lime zest, and chili flakes.
- Toss and Chill: Drizzle the dressing over top of the corn salad mixture and toss until well combined. Let chill in the fridge for at least one hour, preferably at least 4 hours for flavors to meld.
- Serve: Serve cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
