Description
A refreshing and vibrant salad perfect for summer, featuring fresh corn, creamy avocado, and a zesty dressing.
Ingredients
Scale
- 3 cups fresh corn kernels (about 4 ears, cooked & cut off cob — or use thawed frozen corn)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional, for heat)
- 3 tbsp olive oil
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp honey (or agave)
- ½ tsp cumin
- Salt & black pepper, to taste
Instructions
- Prep the Corn: If using fresh corn, boil or grill the ears until tender, then slice kernels off the cob. If using frozen, thaw and pat dry.
- Make the Dressing: In a small bowl, whisk olive oil, lime juice, honey, cumin, salt, and pepper.
- Assemble the Salad: In a large bowl, combine corn, avocados, cherry tomatoes, red onion, cilantro, and jalapeño. Drizzle with dressing and gently toss to coat.
- Serve: Garnish with extra cilantro and lime wedges. Serve immediately to keep the avocado fresh.
Notes
- For added flavor, consider adding feta cheese or grilled chicken.
- This salad is best served fresh but can be stored in the refrigerator for a few hours.
- Adjust the heat level by adding more or less jalapeño.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg