Refreshing Summer Corn and Avocado Salad Recipe

Summer Corn and Avocado Salad is a vibrant dish that captures the essence of sunny days, bursting with fresh flavors. The crunchy corn mingles delightfully with creamy avocado, creating a combination that’s as refreshing as a cool breeze on a hot afternoon.

Imagine biting into this salad while lounging by the pool, the sweet corn kernels popping like confetti in your mouth, and the creamy avocado melting effortlessly against your taste buds. Perfect for picnics or backyard barbecues, this dish is sure to impress friends and family alike with its colorful presentation and delightful taste.

Sharing this salad at last year’s family reunion had everyone reaching for seconds—my cousin even asked if I could marry it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Use sweet corn on the cob for the best flavor; it’s sweeter when freshly picked.

• Avocados: Choose ripe avocados that yield slightly when pressed; they’ll add creaminess to the salad.

• Cherry Tomatoes: Opt for vibrant red cherry tomatoes; they provide a juicy burst of flavor in every bite.

• Red Onion: Thinly sliced red onion adds a nice crunch and mild sharpness that complements the other ingredients well.

• Cilantro: Fresh cilantro enhances the salad’s freshness; feel free to adjust according to your taste preference.

• Lime Juice: Freshly squeezed lime juice brings acidity and brightness that ties all the flavors together beautifully.

• Salt and Pepper: Simple seasoning enhances the natural flavors of the ingredients without overwhelming them.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients : Gather all your ingredients and chop them into bite-sized pieces. Cut the corn off the cob after cooking it for about 5 minutes until tender yet crisp.

Create a Flavorful Base : In a large bowl, combine diced avocados, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Trust me; your kitchen will smell heavenly!

Add Some Zing! : Squeeze fresh lime juice over the mixture generously. The acidity from the lime will not only add flavor but also keep your avocados looking lovely green.

Toss It All Together : Gently fold everything together using a spatula. Be careful not to mash those avocados; we want them intact for creamy bites!

Season to Taste : Sprinkle salt and pepper over your masterpiece. Taste it like an artist checks their work—adjust seasoning as needed before serving.

Chill Before Serving (optional) : If time allows, refrigerate for at least 15 minutes before serving. This lets all those delicious flavors meld together beautifully.

Now you’re ready to enjoy your Summer Corn and Avocado Salad! Serve it as a side or on its own—either way, it’s bound to be a crowd-pleaser!

Perfecting the Cooking Process

Start by boiling the corn for about 5-7 minutes until tender. While it cools, chop the avocados and other ingredients. This sequence keeps everything fresh and prevents overcooking.

Add Your Touch

Feel free to swap in your favorite herbs like cilantro or basil, and add diced tomatoes or black beans for extra flavor and texture. Make it your own!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to two days. Refrain from reheating; enjoy this salad cold for the best taste.

Sharing this salad recipe takes me back to sunny picnics where friends raved about its refreshing taste, making every bite feel like a warm hug.

FAQ

What can I serve with Summer Corn and Avocado Salad?

This salad pairs wonderfully with grilled chicken or fish, making it a complete meal.

Can I make this salad ahead of time?

Yes, but add avocado just before serving to keep it fresh and vibrant.

Is this salad gluten-free?

Absolutely! The Summer Corn and Avocado Salad is naturally gluten-free and deliciously healthy.

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Summer Corn and Avocado Salad

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• Author: Maria Del
• Total Time: 17 minutes
• Yield: Serves 4

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Description

Experience the taste of summer with this vibrant Summer Corn and Avocado Salad, a refreshing blend of sweet corn, creamy avocado, and juicy cherry tomatoes. Perfect for picnics and backyard barbecues, this easy-to-make salad is not just a feast for the eyes but also a burst of flavor that everyone will love. Elevate your gatherings with this colorful dish that comes together in just minutes!

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Ingredients

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• 2 cups fresh corn kernels (about 2 ears of corn)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste

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Instructions

1. Begin by boiling the corn for 5-7 minutes until tender. Allow it to cool before cutting off the kernels.
2. In a large bowl, combine diced avocados, halved cherry tomatoes, sliced red onion, and chopped cilantro.
3. Squeeze the lime juice generously over the mixture to brighten the flavors.
4. Gently fold all ingredients together with a spatula, being careful not to mash the avocados.
5. Season with salt and pepper according to taste.
6. If time permits, chill in the refrigerator for at least 15 minutes before serving for enhanced flavor.

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 250
• Sugar: 3g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 10g
• Protein: 4g
• Cholesterol: 0mg