Description
A vibrant Corn and Avocado Salad that combines sweet corn, creamy avocado, and fresh tomatoes for a refreshing dish that’s perfect for any gathering.
Ingredients
Scale
- 4 corn cobs (about 3–4 cups of kernels)
- 1 cup cherry tomatoes (halved or quartered)
- 1/3 small red onion (chopped)
- 2 Tbsp cilantro (chopped leaves and stems)
- 3–4 limes (juiced)
- 1–2 avocados (diced)
- Salt and pepper to taste
Instructions
- Prep your ingredients: Shuck the corn and chop all vegetables (5 minutes).
- Boil the corn: Bring a large pot of water to a rolling boil and add corn cobs. Boil for 6-8 minutes.
- Cool and cut the corn: Transfer corn to a tray to cool, then cut kernels off the cobs (10 minutes).
- Combine ingredients: In a large mixing bowl, mix corn, tomatoes, red onion, cilantro, lime juice, salt, and pepper (5 minutes).
- Add avocado before serving: Gently fold in diced avocado just before serving (1 minute).
- Chill and serve: For best flavor, chill in the refrigerator for at least one hour before serving (optional).
Notes
Store leftovers in an airtight container. Best consumed within 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg