Summer is here, and with it comes the delightful crunch of fresh corn mingling with the creamy richness of avocado in a vibrant Summer Corn Salad with Avocado. Picture this: the sun is shining, a gentle breeze rustles through the trees, and you’re munching on a bowl of this refreshing salad that bursts with color and flavor. Each bite delivers a sweet, buttery corn flavor paired with the creamy texture of ripe avocados, making it impossible not to smile.
This dish is perfect for summer barbecues, picnics in the park, or even just a casual dinner on your patio. I remember one sunny afternoon when I brought this salad to a family gathering. The looks on everyone’s faces as they took their first bite said it all—pure bliss! The combination of flavors had everyone going back for seconds (and thirds!), which made my heart swell with joy. Trust me; this salad is not just food; it’s an experience you won’t want to miss!
Why You'll Love This Recipe
- This Summer Corn Salad with Avocado offers effortless preparation while delivering explosive flavor in every bite
- Its colorful ingredients make it eye-catching and appetizing for any occasion
- Versatile enough for side dishes or as a main course, it caters to various dietary preferences and tastes
- Perfectly refreshing for hot days, this dish will leave you feeling light yet satisfied
Sharing this salad at our last family BBQ led to rave reviews from everyone present!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Fresh Corn: Choose sweet corn for maximum flavor; you can use frozen if fresh isn’t available.
-
Avocado: Opt for ripe avocados that yield slightly to pressure for creaminess.
-
Cherry Tomatoes: Use colorful varieties for visual appeal and tangy sweetness.
-
Red Onion: A little bit adds crunch and a mild zing; don’t overdo it!
-
Cilantro: Fresh cilantro brings a zesty touch; adjust based on your taste preference.
-
Lime Juice: Freshly squeezed lime juice brightens flavors; bottled won’t do justice.
-
Olive Oil: Extra virgin olive oil enhances richness and ties everything together.
-
Salt & Pepper: Essential seasonings to bring out all the other flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Corn: Start by cooking your fresh corn. Boil water in a large pot, then add corn cobs and cook for about 5-7 minutes until tender. Let them cool before handling.
Cut the Corn Off the Cob: Once cooled, use a sharp knife to slice kernels off the cob. Do this over a bowl to catch all those juicy kernels—no one likes cleaning up stray corn!
Chop the Veggies: Dice your ripe avocados, halved cherry tomatoes, and red onion into small pieces. The smaller they are, the better they mix together—think confetti but tastier!
Add Herbs & Seasoning: Toss in chopped cilantro along with salt and pepper according to your taste preference. Adjust seasoning as needed—remember that balance is key!
Mix It All Together: In a large bowl, combine all your prepared ingredients gently so that the avocado doesn’t turn to mush—aim for harmonious integration without losing texture.
Dress Your Salad: Drizzle freshly squeezed lime juice and olive oil over the salad. Gently toss again until everything is coated evenly. Taste one last time—are you ready to serve?
Enjoy each vibrant bite of this Summer Corn Salad with Avocado as it transports you straight into summer bliss!
You Must Know
- Summer Corn Salad with Avocado is a delightful dish that combines freshness and flavor
- This salad is perfect for barbecues, potlucks, or a light lunch
- The vibrant colors and textures make it visually appealing and a hit at any gathering!
Perfecting the Cooking Process
Start by grilling or boiling fresh corn to enhance its sweetness. Once cooled, cut the kernels off and mix them with diced avocado and other ingredients for a refreshing taste explosion.
Add Your Touch
Feel free to swap out ingredients based on your preferences. Try adding black beans for protein or switch lime juice for lemon for a zesty twist.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. For best flavor, enjoy cold without reheating to maintain freshness.
Chef's Helpful Tips
- For a crunchier texture, add diced bell peppers or cucumbers
- Always use ripe avocados to ensure creaminess in the salad
- Adjust seasoning gradually to suit your taste preference while mixing the salad
I once brought this Summer Corn Salad with Avocado to a friend’s picnic, and it vanished faster than I could say “seconds.” Everyone kept asking for the recipe, which made me feel like a culinary rock star!
FAQ
What type of corn is best for this salad?
Fresh corn on the cob offers the best sweetness and texture for this salad.
Can I make this salad ahead of time?
Yes, but add avocado just before serving to prevent browning.
How can I make this dish spicier?
Add diced jalapeños or sprinkle some chili powder into the mix for heat.
Summer Corn Salad with Avocado
- Total Time: 22 minutes
- Yield: Serves approximately 4
Description
Experience the vibrant flavors of summer with this Summer Corn Salad with Avocado. This colorful dish combines sweet corn, creamy avocado, and tangy lime juice for a refreshing side that’s perfect for barbecues, picnics, or casual dinners. Each bite is an explosion of flavor and texture, making it a must-try for any summer gathering.
Ingredients
- 2 cups fresh corn kernels (about 3 ears of corn)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil water in a large pot and cook the corn cobs for about 5-7 minutes until tender. Let them cool before handling.
- Cut the kernels off the corn cobs into a bowl.
- In a large bowl, combine diced avocados, halved cherry tomatoes, chopped red onion, and fresh cilantro.
- Add the corn kernels to the vegetable mix and gently toss together.
- Drizzle lime juice and olive oil over the salad; season with salt and pepper. Toss gently to coat all ingredients evenly.
- Serve immediately or refrigerate for up to 1 hour before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
