Description
A fresh and vibrant Corn Salad with Avocado, featuring sweet corn, creamy avocado, juicy cherry tomatoes, and a tangy lime dressing. Perfect as a light side dish or a healthy snack, this salad combines crisp textures and bright flavors in just 15 minutes.
Ingredients
Scale
Main Ingredients
- 2 corn on the cob (or 400g / 14 oz canned corn, drained)
- 1 avocado, cut into large dice
- 200 g / 7 oz cherry tomatoes, halved (or 2 large tomatoes, cut into large dice)
- 2 shallots / scallions, finely sliced or 1 small red onion finely chopped
- 1/3 cup finely chopped coriander/cilantro (or parsley)
Dressing
- 2 tbsp lime juice or 1 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Cook the Corn: Bring a large pot of water to a boil and cook the corn on the cob for 3 minutes. Drain and immediately run under cold water to stop further cooking. Once cool enough to handle, cut the kernels off the cob and set aside to cool completely.
- Prepare the Salad: In a large bowl, combine the cooked corn kernels, diced avocado, halved cherry tomatoes, finely sliced shallots or chopped red onion, and chopped coriander or parsley.
- Make the Dressing and Toss: Drizzle over the lime juice, extra virgin olive oil, and season generously with salt and pepper. Toss gently to combine all the flavors without mashing the avocado. Serve immediately or chill briefly before serving.
Notes
- Using fresh corn on the cob gives the best flavor, but canned corn is a convenient alternative.
- For a spicier kick, add a pinch of chili flakes or diced jalapeño to the salad.
- Serve the salad as a refreshing side dish for grilled meats or as a light lunch.
- To keep avocado from browning, toss it gently and serve the salad soon after preparation.
