Description
A bright and easy salad featuring sweet corn, creamy avocados, and a tangy dressing that brings summer flavors to your table.
Ingredients
Scale
- 3 cups fresh corn (kernels off the cob)
- 2 ripe avocados (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 1/4 cup cilantro (chopped, optional)
- Juice from 1–2 limes
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: jalapeño for heat, feta for salty richness
Instructions
- Heat a skillet over medium-high heat. Toss corn kernels in a drizzle of oil and sauté until they get a few golden char spots, about 5–7 minutes.
- Transfer corn to a bowl and let it cool briefly while you chop other ingredients.
- In a small bowl, whisk lime juice, olive oil, a pinch of salt, and pepper. Taste and adjust.
- Combine corn, diced avocado, cherry tomatoes, red onion, and cilantro in a larger bowl. Pour dressing over and gently toss to coat.
- Taste and season more if needed. If desired, add finely chopped jalapeño or a pinch of chili flakes.
- Serve immediately or chill for 10–15 minutes to let flavors meld.
Notes
For the best texture, serve fresh; avocado may brown slightly but will still taste great. Hold up impressively well for a few hours with extra lime.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg