Nothing says summer like a refreshing Corn Salad with Avocado, bursting with flavors that dance on your palate. Imagine biting into sweet, juicy corn mixed with creamy avocado grilled cheese-recipe/”>creamy avocado grilled cheese The textures meld together in a symphony of delightful crunch and smoothness that makes every forkful a celebration of taste.
Every time I whip up this dish, I’m transported back to family picnics under the sun, where laughter mingles with the scent of fresh ingredients. It’s the perfect sidekick for barbecues or a light lunch during those sultry afternoons. Trust me, your taste buds will thank you for this vibrant explosion of flavor.
[info_box title=”Why You’ll Love This Recipe”] This Corn Salad with Avocado is quick to prepare and requires minimal cooking skills. The colorful ingredients make it an eye-catching addition to any meal. Perfect for picnics and potlucks, it pairs well with almost everything. Enjoy this versatile dish as a side or main course. [/info_box]
I remember the first time I made this salad; my friends devoured it in seconds and begged for the recipe!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Corn: Use sweet corn; fresh off the cob adds a delightful crunch. BBQ chicken sweet potato bowls. For more inspiration, check out this street corn chicken rice bowl recipe.
Avocados: Ripe avocados bring creaminess; look for ones that yield slightly when pressed.
Cherry Tomatoes: Opt for an assortment of colors; they add both sweetness and visual appeal.
Lime Juice: Freshly squeezed lime juice lifts flavors; bottled juice just doesn’t compare.
Cilantro: Chopped fresh cilantro adds a burst of flavor; substitute parsley if you’re not a fan.
Red Onion: Thinly sliced red onion gives a zesty kick; soak them in water to mellow their bite.
Salt and Pepper: Essential seasonings to enhance all the natural flavors; adjust to your taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by gathering all your fresh ingredients on a clean cutting board. Wash the corn under running water and pat dry before slicing off the kernels.
Slice and Dice with Love: Carefully cut your avocados into small cubes, ensuring they’re ripe but firm enough to hold their shape. Dice cherry tomatoes in halves or quarters for even distribution.
Toss in Flavor Town: In a large mixing bowl, combine your corn kernels, avocado cubes, diced tomatoes, chopped cilantro, and thinly sliced red onion. slow cooker burrito bowl Use a gentle hand to avoid mashing the avocado.
Add the Zest!: Squeeze fresh lime juice over the mixture. This not only adds vibrant flavor but also helps keep your avocados from browning—bonus!
Season It Up!: Generously sprinkle salt and pepper over your salad. Give it another gentle toss to coat everything evenly with seasoning while maintaining integrity.
Chill Before Serving: For best results, let your salad chill in the refrigerator for about 30 minutes before serving. This allows those flavors to blend beautifully and makes each bite even more delicious!
This Corn Salad with Avocado is not just food—it’s an experience! Whether you’re sitting on your porch during sunset or hosting friends at a lively barbecue, this dish will have everyone asking for seconds (or thirds). Enjoy every crunchy bite!
[info_box title=”You Must Know”] Making corn salad with avocado is not just about flavor; it’s a vibrant feast for the eyes and palate. Use fresh ingredients for the best texture and aroma. This salad is perfect for summer barbecues or as a refreshing side dish any time of year. [/info_box]
Perfecting the Cooking Process
Start by boiling your corn until tender, then let it cool before mixing in fresh ingredients. This ensures all flavors meld perfectly without losing that delightful crunch.
Add Your Touch
Feel free to swap out cilantro for parsley if you’re not a fan. You can also toss in black beans for added protein and texture, making it even heartier. savory ranch green beans.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or at room temperature; reheating isn’t recommended as it may alter textures.
[info_box title=”Chef’s Helpful Tips”] Use fresh lime juice to brighten flavors; avoid bottled juice that lacks zest. For extra crunch, add chopped bell peppers or cucumbers, enhancing freshness without overpowering other ingredients. Lastly, always taste before serving; your palate is the best judge! [/info_box]
Cooking this corn salad with avocado takes me back to summer picnics where friends would rave about my “secret” recipe. It was just love mixed with fresh ingredients!
FAQ
What can I substitute for avocado in this salad?
Try using diced mango or creamy tahini for a different twist on flavors.
Can I use canned corn instead of fresh?
Yes, but fresh corn offers better texture and flavor compared to canned varieties.
How long does this salad last?
This corn salad with avocado lasts about three days when stored properly in the fridge.
Corn Salad with Avocado
This Corn Salad with Avocado is the quintessential summer dish, combining sweet, crunchy corn with creamy avocado, vibrant cherry tomatoes, and a zesty lime dressing. Perfect for barbecues, picnics, or a light lunch, this refreshing salad bursts with flavor and color. With minimal prep time and ingredients, it’s an easy-to-make dish that will impress your guests and satisfy your taste buds. Enjoy the delightful blend of textures and tastes in every bite.
- Total Time: 25 minutes
- Yield: About 6 servings 1x
Ingredients
- 2 cups fresh corn kernels (about 3 ears of corn)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup chopped cilantro (or parsley)
- 1/4 cup thinly sliced red onion
- Salt and pepper to taste
Instructions
- Prep Your Ingredients: Gather all ingredients. Wash the corn and slice off the kernels.
- Combine Ingredients: In a large bowl, mix corn, diced avocados, halved cherry tomatoes, chopped cilantro, and red onion gently.
- Dress the Salad: Squeeze fresh lime juice over the mixture and season with salt and pepper. Toss gently to combine.
- Chill: Refrigerate for at least 30 minutes before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: approximately 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Substitute cilantro with parsley if preferred. Add black beans for extra protein. To keep avocados from browning, add lime juice immediately after cutting.
