Summer Corn Salad with Avocado Recipe
Introduction
This summer corn salad is a refreshing and vibrant dish perfect for warm days. Featuring sweet corn, juicy tomatoes, and zesty lime, it’s topped with creamy avocado for a delightful contrast in texture. It makes a great side dish or light lunch that celebrates fresh, seasonal flavors.
Ingredients
- 4 corn cobs (about 3-4 cups)
- 1 cup cherry tomatoes, halved or quartered
- ⅓ of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 3-4 limes, juiced (or enough to coat the salad)
- 1-2 avocados, diced
- Salt, to taste
- Black pepper, to taste
Instructions
- Step 1: Bring a large pot of water to a boil over high heat and shuck the corn cobs.
- Step 2: Once the water is boiling, add the corn cobs, cover, and boil for 1½ to 2 minutes. Then transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
- Step 3: In a large bowl, toss together the corn kernels, cherry tomatoes, chopped onion, cilantro, and lime juice. Season with salt and black pepper to taste. Adjust seasonings as needed.
- Step 4: Serve the salad immediately or cover and chill in the refrigerator. Just before serving, top each portion with diced avocado.
Tips & Variations
- For a smoky twist, try grilling the corn instead of boiling it before cutting off the kernels.
- Chill the salad for at least an hour before serving to let the flavors meld—add avocado right before serving to keep it fresh.
- Feel free to adjust the amount of any ingredient to suit your personal taste.
Storage
Store the salad (without avocado) in an airtight container in the refrigerator for up to 2 days. Add diced avocado just before serving to prevent browning. If reheating, this salad is best enjoyed cold or at room temperature, so no reheating is recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn can work as a substitute. Thaw and drain it well before mixing it into the salad. The flavor won’t be quite as fresh, but it still makes a tasty salad.
What can I use if I don’t have cilantro?
If you don’t have cilantro or don’t enjoy its flavor, you can substitute with fresh parsley or omit it altogether. The salad will still taste delicious with the other fresh ingredients.
PrintSummer Corn Salad with Avocado Recipe
A fresh and vibrant summer corn salad featuring sweet corn, juicy cherry tomatoes, red onion, and cilantro tossed in zesty lime juice and topped with creamy diced avocado. Perfect as a light side dish or a refreshing salad for warm weather.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Corn Salad
- 4 corn cobs (about 3–4 cups kernels)
- 1 cup cherry tomatoes, halved or quartered
- ⅓ of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 3–4 limes, juiced (or enough to coat the salad)
- Salt, to taste
- Black pepper, to taste
Topping
- 1–2 avocados, diced
Instructions
- Boil the corn: Bring a large pot of water to a rolling boil over high heat and shuck the corn cobs, removing all husks and silk.
- Cook the corn: Add the corn cobs to the boiling water, cover the pot, and cook for 1½ to 2 minutes until the corn is tender. Remove the cobs and discard the hot water.
- Cool and cut kernels: Allow the corn to cool completely at room temperature. Once cool, carefully cut the kernels off the cob using a sharp knife.
- Toss the salad: In a large bowl, combine the fresh corn kernels, cherry tomatoes, chopped red onion, cilantro, and lime juice. Season with salt and black pepper to taste. Mix well and adjust seasonings as needed.
- Chill the salad (optional): For best flavor, cover the salad and refrigerate it for at least 1 hour before serving. Do not add avocado until serving time to prevent browning.
- Serve: Just before serving, top individual portions with the diced avocado for a creamy finish. Serve immediately.
Notes
- The ingredient quantities are flexible; adjust them to your taste preference for more or less of any ingredient.
- Chilling the salad for at least 1 hour enhances the flavors, especially the lime and cilantro.
- Do not add avocado until right before serving to keep it fresh and prevent browning.
- For a smoky flavor, try grilling the corn instead of boiling before cutting it off the cob.
Keywords: avocado, cilantro, corn, lime, salad, side dish, summer corn salad, summer salad, tomato
