Summer Corn Salad with Avocado
Refresh your summer gatherings with this vibrant Summer Corn Salad with Avocado—perfect as a side dish or a light meal! Try it today!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: No-Cook
- 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, leaves and stems
- 1 large avocado, diced
- Juice of 2 limes
- Salt and black pepper, to taste
Instructions
- Cook the corn by boiling for 1½ to 2 minutes or grilling for added flavor. Let cool before slicing off the kernels.
- Halve the cherry tomatoes and finely chop the red onion and cilantro.
- In a large bowl, combine cooked corn, halved tomatoes, chopped onion, and cilantro. Add lime juice along with salt and pepper; toss gently.
- Chill in the refrigerator for at least one hour before serving.
- Just before serving, dice the avocado and mix it into the salad or place on top for presentation.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://cookingwithmia.com/summer-corn-salad-with-avocado/