Description
A vibrant summer corn salad featuring sweet corn, juicy tomatoes, red onion, fresh cilantro, and creamy avocado tossed in lime juice. It’s fresh, colorful, and perfect as a side or light main dish.
Ingredients
- 2 cups fresh sweet corn kernels (from about 3–4 ears)
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, roughly chopped
- 2 tablespoons fresh lime juice
- 1 ripe avocado, diced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Grill or boil the corn until cooked (about 5 minutes), then cut the kernels off the cob and place them in a large bowl.
- Halve the tomatoes, finely dice the red onion, and roughly chop the cilantro. Add them to the bowl with the corn.
- Squeeze fresh lime juice over the mixture. Season with salt and pepper, then gently toss everything together.
- Just before serving, dice the avocado and gently fold it into the salad to prevent browning.
Notes
- Grilling the corn adds a smoky flavor for more depth.
- Add black beans or quinoa to make it a more filling dish.
- Crumbled feta or cotija cheese can be added for extra flavor.
- Include diced jalapeño or a splash of olive oil for a spicy or richer twist.
- Best served fresh; if making ahead, add avocado just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
