Summer Corn Salad with Avocado
This refreshing Summer Corn Salad with Avocado combines fresh ingredients for a zesty side dish perfect for gatherings—try it today!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves about 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 4 ears fresh corn, cooked and kernels sliced off
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh cilantro
- Juice of 2 limes
- Salt and black pepper, to taste
- 1 large avocado, diced
Instructions
- Cook the corn by boiling or grilling until tender (about 1½ – 2 minutes). Let cool and slice off kernels.
- Halve the tomatoes, and chop the red onion and cilantro while the corn cools.
- In a large mixing bowl, combine corn kernels, tomatoes, red onion, and cilantro.
- Squeeze lime juice over the mixture and season with salt and pepper; toss well.
- Chill in the refrigerator for at least one hour before serving.
- Just before serving, gently mix in diced avocado.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 215
- Sugar: 3g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://madebykiara.com/summer-corn-salad-with-avocado/