Description
This vibrant Avocado Corn Salad is a refreshing and healthy side dish or light meal, perfect for summer gatherings. It combines sweet corn, creamy avocado, crisp cucumbers, juicy tomatoes, and a zesty lime dressing for a burst of fresh flavors.
Ingredients
Units
Scale
- 3 ears of corn (2 cups corn kernels)
- 1 lb mini cucumbers or 1 large English cucumber, sliced
- 1 lb grape/cherry tomatoes, cut in halves or regular size, chopped
- 3 medium-large avocados, cubed
- 3 green onion sprigs, finely chopped
- 1 lime, zest and juice of
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- Ground black pepper, to taste
Instructions
- Cook Corn:
- Grill: Remove corn from the husk and grill on medium heat for 20 minutes, turning every 5 minutes.
- Instant Pot: Cook corn on the cob in the Instant Pot.
- Microwave: Remove the end and microwave with husk on for 4 minutes. After, pick it up by the end, and it will slide out of the husk.
- Frozen Corn: Place in a colander in a bowl with hot water for a few minutes and then drain thoroughly.
- Remove Corn Kernels: Hold the cooked corn cob vertically with the narrow tip down on a cutting board and use a chef’s knife to cut the kernels off in “stripes.”
- Combine Ingredients: In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt, and pepper.
- Mix and Serve: Stir gently and serve cold.
Notes
- Store: Refrigerate covered for up to 1 day.
- Make Ahead: Add all ingredients, except avocado, to a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.
Nutrition
- Serving Size: 0.67 cup
- Calories: 202 kcal
- Sugar: 5g
- Sodium: 161 mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Fiber: 7g
- Protein: 4g
