Description
This vibrant Avocado Corn Salad is a fresh and flavorful side dish featuring sweet corn, creamy avocado, juicy cherry tomatoes, crisp cucumber, and zesty lime dressing. Perfect for a light lunch or as a refreshing accompaniment to your favorite grilled meats or tacos, this salad combines creamy, tangy, and crunchy textures in every bite.
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
- ⅛ teaspoon garlic powder
Instructions
- Prepare the Corn: Trim boiled corn from the cob to get kernels, or rinse canned or previously frozen corn in a colander under room temperature water and then drain thoroughly to ensure it is fresh and ready for the salad.
- Combine Ingredients: In a large bowl, add the cooked corn, cubed avocado, quartered cherry tomatoes, cubed cucumber, finely chopped cilantro, and thinly sliced red onion.
- Mix Dressing and Toss: Add the lime juice, avocado or olive oil, salt, black pepper, and garlic powder to the bowl. Toss gently but thoroughly to combine all ingredients so that the salad is evenly coated with the dressing.
- Serve Immediately: Serve the avocado corn salad immediately for the best texture and flavor, optionally garnishing with an extra sprinkle of fresh cilantro for added color and freshness.
Notes
- For best flavor, use fresh corn when in season. If using canned or frozen corn, rinse well to reduce excess salt or freezer taste.
- Handle avocado gently to avoid mashing when mixing.
- This salad is best served fresh due to avocado’s tendency to brown.
- Adjust salt and lime juice to taste for a perfect balance.
- Can be served as a side dish or a light lunch option.
