introduction
This Summer Corn Salad with Avocado is bright, fresh, and quick to make. It uses sweet corn, ripe avocado, cherry tomatoes, and lime for a light summer bowl. If you like easy fresh desserts and snacks after this salad, try a simple chia pudding with coconut milk as a cool, creamy finish.
why make this recipe
This salad is fast and needs no cooking if you use canned or frozen corn. It uses few ingredients you can buy any time. It is healthy, colorful, and good for picnics, barbecues, or a quick lunch.
how to make Summer Corn Salad with Avocado
Make sure the avocado is ripe but firm so it does not mash. Cut the vegetables, mix gently, and add lime at the end to keep the avocado green. Toss lightly so the avocado stays in chunks.
Ingredients :
- 2 cups fresh corn kernels (or canned/frozen)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Directions :
In a large bowl, combine the corn, avocado, cherry tomatoes, red onion, and cilantro. Drizzle with lime juice and season with salt and pepper. Toss gently to combine. Serve immediately or refrigerate for up to an hour before serving.
how to serve Summer Corn Salad with Avocado
Serve it chilled or at room temperature. It works as a side to grilled chicken, fish, or tacos. Spoon it over greens or use it as a fresh topping for tacos and tostadas.
how to store Summer Corn Salad with Avocado
Store in an airtight container in the fridge for up to 24 hours. The avocado will brown over time, so eat within a day for best color and texture. If needed, add a little extra lime before serving.
tips to make Summer Corn Salad with Avocado
- Use fresh corn in summer for best flavor. If using frozen, thaw and drain well.
- Pick a firm ripe avocado to keep chunks.
- Cut tomatoes and onion small so each bite is balanced.
- Taste and adjust salt and lime at the end.
variation (if any)
- Add diced cucumber for extra crunch.
- Stir in a small drizzle of olive oil or a pinch of chili flakes for heat.
- Swap cilantro for chopped basil or parsley if you prefer.
FAQs
Q: Can I use canned corn?
A: Yes. Drain and rinse canned corn before using.
Q: How do I keep the avocado from turning brown?
A: Use lime juice and store the salad airtight in the fridge. Eat within a day.
Q: Can I make this ahead of time?
A: You can prepare the corn, tomatoes, and onion ahead, but add avocado and lime right before serving for best texture.
Summer Corn Salad with Avocado
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A bright and fresh summer salad made with sweet corn, ripe avocado, and cherry tomatoes dressed with lime.
Ingredients
- 2 cups fresh corn kernels (or canned/frozen)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Combine the corn, avocado, cherry tomatoes, red onion, and cilantro in a large bowl.
- Drizzle with lime juice and season with salt and pepper.
- Toss gently to combine.
- Serve immediately or refrigerate for up to an hour before serving.
Notes
Store in an airtight container in the fridge for up to 24 hours. Add lime juice before serving if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
