Summer Corn Salad
A bright and refreshing salad that combines sweet corn, creamy avocado, and zesty lime, perfect for summer gatherings.
Ingredients
Main Ingredients
- 2 cups fresh corn (cooked and kernels removed from the cob) about 3 medium ears; grill or boil as preferred. Substitute: thawed frozen corn in a pinch.
- 1 one ripe avocado, diced choose slightly firm for best texture.
- 1 cup cherry tomatoes, halved any color.
- 1 small red onion, finely chopped soak in cold water for 5 minutes to mellow if desired.
- 1 one bell pepper, diced red, yellow, or orange for sweetness.
- 1/4 cup fresh cilantro, chopped parsley works if you prefer.
- 2 tablespoons olive oil use extra-virgin for flavor.
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Cook the corn: Grill over medium-high heat until charred in spots (8–10 minutes), or boil for 4–6 minutes. Let cool.
- Cut kernels off the cob: Stand each ear upright and slice downward with a sharp knife to collect ~2 cups.
- Prep vegetables: Dice the bell pepper, halve the cherry tomatoes, finely chop the red onion, and chop the cilantro. Dice the avocado last to avoid browning.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, a pinch of salt, and several grinds of black pepper. Taste and adjust.
- Combine: In a large bowl, gently fold together corn, avocado, tomatoes, red onion, bell pepper, and cilantro. Pour dressing over the salad and toss gently to coat evenly without mashing the avocado.
Serving
- Serve immediately for crisp textures, or refrigerate for about 30 minutes to let flavors mingle.
Notes
Store in an airtight container for up to 2–3 days. Squeeze extra lime over leftovers to slow browning.