Ingredients
Scale
- 3 cups fresh sweet corn kernels (or frozen corn, thawed)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 jalapeño, diced for extra spice
Instructions
- Cook fresh corn on the cob in boiling water for 3–4 minutes or thaw frozen corn; then shuck and cut off kernels to cool.
- In a large bowl, combine cooled corn, diced avocados, cherry tomatoes, and red onion. Toss gently to mix.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl. Add diced jalapeño if desired.
- Pour the dressing over the salad and toss to coat. Garnish with chopped cilantro before serving.
Notes
- Use ripe, fresh avocados for the best flavor and texture.
- Add avocado just before serving to prevent browning, especially if preparing in advance.
- Enhance the salad with ingredients like black beans, cheese, or corn chips for extra flavor and crunch.
- Adjust lime juice and seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican-inspired
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal Kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg