Description
A fresh and vibrant Avocado Corn Salad featuring sweet corn, creamy avocados, juicy tomatoes, and a zesty lime dressing. Perfect as a light side dish or a healthy snack, this salad combines crunchy and creamy textures with a hint of spice from jalapeno and freshness from cilantro.
Ingredients
Scale
Salad Ingredients
- 4 ears corn (husks & silk removed)
- 3 large avocados
- 1 cup little tomatoes (grape, cherry, etc.), cut into halves
- 1 bunch cilantro, chopped
- 1/3 cup chopped red onion
- 1 jalapeno pepper, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1/2 tablespoon honey
- Salt & pepper to taste
Instructions
- Cook the corn: Bring a large pot of water to a boil. Using tongs, carefully insert the cobs of corn and cook them for 4 minutes. Drain the corn and immediately fill the pot with cold water to cool the corn and stop the cooking process.
- Make the dressing: In a large salad bowl, combine the olive oil, lime juice, honey, salt, and pepper. Whisk together until the dressing is fully emulsified.
- Prepare salad ingredients: While the corn cools, chop the avocados, halve the tomatoes, chop the cilantro, red onion, and jalapeno. Add all these ingredients to the salad bowl with the dressing.
- Cut the corn off the cob: Once the corn has cooled, carefully cut the kernels off the cob using a sharp knife and add the kernels to the salad bowl.
- Toss and season: Gently toss the salad to combine all ingredients well. Taste and adjust seasoning by adding more lime juice, salt, or pepper if desired.
Notes
- For extra flavor, lightly char the corn on a grill or in a skillet before cutting off the kernels.
- If you prefer a milder salad, remove the seeds from the jalapeno before chopping.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Use ripe but firm avocados to avoid mushiness.
- Substitute lime juice with lemon juice if preferred.
