Avocado Corn Salad Recipe
This vibrant Avocado Corn Salad is a refreshing and easy-to-make summer dish bursting with fresh flavors. Featuring sweet corn, creamy avocado, juicy tomatoes, and a zesty lime-honey dressing, it comes together quickly for a delicious side or light meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 4 ears corn, husks & silk removed
- 3 large avocados
- 1 cup little tomatoes (grape, cherry, etc.), halved
- 1 bunch cilantro, chopped
- 1/3 cup chopped red onion
- 1 jalapeno pepper, chopped
- Salt & pepper, to taste
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1/2 tablespoon honey
Instructions
- Cook the corn: Bring a large pot of water to a boil. Using tongs, carefully add the corn cobs and cook for 4 minutes until tender.
- Shock the corn: Drain the hot water and immediately fill the pot with cold water. Submerge the corn to stop the cooking process and cool completely.
- Prepare the dressing: In a large salad bowl, whisk together olive oil, lime juice, and honey until well combined.
- Prep the salad ingredients: While the corn cools, chop the avocados, halve the tomatoes, chop the cilantro, red onion, and jalapeno, then add all to the bowl with the dressing.
- Cut corn off cobs: Once the corn is cool, carefully slice the kernels off the cobs and add them to the salad bowl.
- Toss and season: Gently toss all ingredients to combine. Taste and adjust seasoning by adding more lime juice, salt, or pepper as desired.
Notes
- To add a smoky flavor, grill the corn before cutting off the kernels.
- For extra heat, leave seeds in the jalapeno or add a pinch of cayenne pepper.
- Serve immediately or refrigerate for up to 2 days; avocado may brown slightly.
- This salad pairs wonderfully with grilled meats or as a fresh side to any summer meal.
Find it online: https://zaracooking.com/avocado-corn-salad-recipe/
