Description
A bright and refreshing summer salad featuring sweet corn, creamy avocado, juicy tomatoes, and a zesty lime dressing. Perfect for barbecues, picnics, and warm-weather gatherings.
Ingredients
Salad Ingredients
- 4 cups sweet corn kernels (fresh, grilled, or thawed frozen corn)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
Dressing
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
Instructions
- Prepare the Corn: If using fresh corn, cook or grill the corn until tender. Allow it to cool, then carefully cut the kernels from the cob to retain maximum flavor.
- Combine Salad Ingredients: In a large mixing bowl, gently add the corn kernels, diced avocado, halved cherry tomatoes, finely diced red onion, chopped cilantro, and minced jalapeño if using.
- Make the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, salt, black pepper, and garlic powder until well combined to create a zesty dressing.
- Toss the Salad: Pour the dressing over the salad ingredients and gently toss to coat everything evenly without mashing the avocado.
- Adjust Seasoning and Serve: Taste the salad and adjust the seasoning with additional salt or lime juice if needed. Serve immediately for best freshness or chill in the refrigerator for 15–20 minutes before serving to meld the flavors.
Notes
- Add crumbled feta or cotija cheese for extra flavor and creaminess.
- For a smoky taste, use grilled corn instead of boiled or raw corn.
- Toss the salad gently to keep avocado pieces intact and prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
