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–+ servings
Summer Corn Salad with Avocado

Fresh Summer Corn Salad with Avocado for Ultimate Refreshment

Enjoy a refreshing Summer Corn Salad with Avocado, perfect for warm weather and gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 ears Corn Fresh corn-on-the-cob adds sweetness and crunch.
  • 1 cup Tomatoes Cherry or grape tomatoes provide natural sweetness.
  • 1/2 cup Red Onion Finely chopped for mild flavor.
  • 1 each Avocado Add just before serving to maintain texture.
  • 1/4 cup Cilantro Use both leaves and stems for maximum flavor.
  • 2 tablespoons Lime Juice Acts as the zesty dressing.
  • to taste Salt Essential for enhancing flavors.
  • to taste Black Pepper Essential for enhancing flavors.
Optional Topping
  • 1/2 cup Feta Cheese Optional, for those who can have dairy.

Equipment

  • Large Pot
  • sharp knife
  • Mixing Bowl

Method
 

Preparation Steps
  1. Prepare the Corn: Bring a large pot of salted water to a boil, add corn cobs and cook for 1½ to 2 minutes, then cool and cut kernels off.
  2. Cut Remaining Ingredients: Halve tomatoes, finely chop red onion, and roughly chop cilantro.
  3. Mix & Chill: In a mixing bowl, combine corn, tomatoes, onion, and cilantro. Add lime juice, salt, and pepper, then toss and refrigerate for at least 1 hour.
  4. Serve: Dice the avocado right before serving and mix in or top on the bowl.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 180mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 2mgIron: 4mg

Notes

Best served fresh; refrigerate leftovers for up to 3 days. Keep avocado separate until serving to prevent browning.

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