Description
A refreshing Summer Corn Salad with Avocado, perfect for warm weather gatherings.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder (optional)
Instructions
- Start by shucking the corn and removing the kernels from the cobs. You can use a sharp knife to cut down the sides of the corn cobs to collect the kernels in a bowl.
- In a large mixing bowl, combine the corn kernels, diced red bell pepper, diced cucumber, halved cherry tomatoes, diced avocado, and finely chopped red onion.
- In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and chili powder (if using).
- Pour the dressing over the salad mixture and gently toss to combine, being careful not to mash the avocado.
- Add the chopped cilantro and give the salad one last gentle toss.
- For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added crunch, consider mixing in some diced radishes or jicama.
- If you prefer a spicier kick, add diced jalapeños or a sprinkle of red pepper flakes to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg