Description
This fresh and vibrant Avocado Corn Salad combines tender corn, creamy avocados, juicy tomatoes, and zesty lime dressing for a perfect light and refreshing side dish or snack. Easy to prepare and packed with flavor, it’s ideal for summer meals or gatherings.
Ingredients
Scale
Vegetables & Herbs
- 4 ears corn (husks & silk removed)
- 3 large avocados
- 1 cup little tomatoes (grape, cherry, etc.), halved
- 1 bunch cilantro, chopped
- 1/3 cup chopped red onion
- 1 jalapeno pepper, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1/2 tablespoon honey
- Salt & pepper to taste
Instructions
- Cook the Corn: Bring a large pot of water to a boil, then using tongs, carefully add the ears of corn. Boil for 4 minutes until tender. Drain the corn and immediately transfer it to a bowl of cold water to stop the cooking process and cool the kernels.
- Prepare the Dressing: In a large salad bowl, combine olive oil, lime juice, honey, salt, and pepper. Whisk these ingredients together until fully emulsified to create a tangy and sweet dressing base.
- Prep Salad Ingredients: While the corn cools, chop the avocados, halve the tomatoes, chop the cilantro, red onion, and jalapeno pepper. Add all these ingredients to the bowl with the dressing.
- Assemble the Salad: Once the corn has cooled, cut the kernels off the cobs using a sharp knife and add them directly to the salad bowl with the other ingredients.
- Toss and Season: Gently toss the salad to evenly coat all ingredients with the dressing. Taste and adjust seasoning as needed, adding more lime juice or salt and pepper to enhance flavors.
Notes
- Use freshly boiled corn for the best sweetness and texture.
- Adjust jalapeno quantity depending on your preferred spice level.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- For a vegan option, ensure honey is substituted with maple syrup or agave nectar.
