Description
A vibrant summer salad combining creamy avocado, sweet charred corn, juicy tomatoes, and a zesty lime dressing. Fresh, nutrient-packed, and perfect for barbecues, potlucks, or quick dinners.
Ingredients
3 ears fresh corn, shucked and kernels removed
1 lb cherry tomatoes, halved
2 ripe avocados, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Instructions
Bring a pot of water to a boil. Add corn, cook 2–3 minutes until tender. Let cool, then cut kernels into a bowl.
In a separate bowl, gently toss corn kernels with cherry tomatoes and red onion.
In a small jar, whisk lime juice, olive oil, garlic, salt, and pepper to make dressing.
Fold dressing into corn-tomato mixture. Gently mix in avocado cubes.
Stir in chopped cilantro. Chill 15–20 minutes before serving for best flavor.
Notes
Use ears of corn with bright green husks for optimal sweetness
Add grilled chicken or black beans to make it a main dish
Store in airtight container up to 2 days; serve cold
For make-ahead: Prepare dressing separately and assemble just before serving to prevent avocados from browning
- Prep Time: 15
- Cook Time: 5
- Category: Recipes
- Method: Stovetop/Chilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 7g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg