Corn Salad with Avocado
A delightful salad featuring sweet corn, creamy avocado, and juicy cherry tomatoes, perfect for picnics and barbecues.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 corn on the cob (or 400g / 14 oz canned corn, drained)
- 1 avocado, cut into large dice
- 200 g / 7 oz cherry tomatoes, halved (or 2 large tomatoes, cut into large dice)
- 2 shallots/scallions, finely sliced or 1 small red onion finely chopped
- 1/3 cup finely chopped coriander/cilantro (or parsley)
- 2 tbsp lime juice or 1 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Begin by bringing a large pot of water to a boil. Once boiling, add the corn on the cob and cook for about 3 minutes.
- After 3 minutes, drain the corn and run it under cold water to stop the cooking process.
- Once the corn is cool to touch, carefully cut the kernels off the cob and set them aside to cool completely.
- In a large bowl, combine the corn, diced avocado, halved cherry tomatoes, sliced shallots or onion, and chopped coriander/cilantro.
- Drizzle the lime juice and extra virgin olive oil over the salad. Add a good pinch of salt and pepper to taste.
- Toss everything gently to combine, making sure not to mash the avocado.
- Your Corn Salad with Avocado is now ready to serve!
Notes
This salad is best enjoyed fresh but can be made ahead of time. Consider adding the avocado just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://doughdazzle.com/corn-salad-with-avocado/