Description
A light and zesty summer corn salad with avocado, tomatoes, and fresh herbs—perfect for BBQs and warm-weather gatherings.
Ingredients
- 4 ears fresh corn, cooked and kernels sliced off
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh cilantro (leaves and stems)
- 1 large avocado, diced
- Juice of 2 limes
- Salt and black pepper, to taste
Instructions
1. Cook the corn by boiling for 1 1/2 to 2 minutes or grill for a smoky flavor, then let it cool and slice off the kernels.
2. Halve the tomatoes and finely chop the onion and cilantro.
3. In a large bowl, combine corn, tomatoes, onion, and cilantro.
4. Add lime juice, salt, and pepper, then toss to combine.
5. Chill the salad for at least 1 hour for best flavor.
6. Right before serving, dice the avocado and gently mix it into the salad or add on top.
Notes
For extra flavor, grill the corn before slicing off the kernels.
You can prepare the salad without avocado up to 24 hours in advance.
Add the avocado just before serving to prevent browning.
To help keep avocado fresh, toss it in lime juice before adding.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg