Corn Salad with Avocado is like summer on a plate, bursting with freshness and flavor. Imagine the sweet crunch of corn mingling with creamy avocado grilled cheese-delight/”>Creamy avocado grilled cheese.
Every time I whip up this dish, I’m transported back to sunny picnics where laughter fills the air, and every spoonful brings smiles and happy hearts. Perfect for barbecues or just a light lunch at home, this salad promises an explosion of flavor that will leave everyone asking for more.
[info_box title=”Why You’ll Love This Recipe”] This Corn Salad with Avocado is incredibly easy to prepare, making it a go-to for busy weeknights. The combination of flavors creates a refreshing dish that’s visually stunning. Its vibrant colors and textures make it perfect for gatherings or casual meals. Plus, you can customize it based on seasonal ingredients! [/info_box]
I remember the first time I made Corn Salad with Avocado for my friends; they were so impressed that they almost forgot about the main course! Cheesy taco rice.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Corn: Use sweet, juicy corn on the cob for the best flavor. BBQ chicken sweet potato bowls Grilled or boiled works great!
Ripe Avocado: Choose avocados that yield slightly to pressure for optimal creaminess.
Cherry Tomatoes: Their sweetness adds a lovely contrast; opt for bright red ones!
Red Onion: A small amount adds crunch and sharpness; soak it in water to mellow the flavor.
Fresh Cilantro: This herb brings freshness; feel free to substitute parsley if you’re not a fan.
Lime Juice: Freshly squeezed lime juice brightens every bite and enhances all the flavors.
Salt and Pepper: Essential seasonings to balance everything out; adjust to taste!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by gathering all your ingredients on a clean work surface. This makes the process smoother and more enjoyable.
Cook the Corn: If using fresh corn, boil or grill until tender, about 5-7 minutes. Let it cool before cutting off the kernels.
Chop Your Veggies: Dice the avocado, slice cherry tomatoes in half, and finely chop red onion and cilantro. Keep everything uniform for even mixing.
Mix It Up!: In a large bowl, combine corn kernels, diced avocado, tomatoes, onions, and cilantro. Toss gently to avoid mashing the avocado. For more inspiration, check out this street corn chicken bowl recipe.
Add Lime Juice and Seasoning: Squeeze fresh lime juice over the salad and sprinkle with salt and pepper. Mix lightly until evenly coated.
Serve and Enjoy!: Transfer your beautiful corn salad with avocado into a serving bowl. Slow cooker burrito bowl Garnish with extra cilantro if desired and serve immediately!
With these steps completed, you have created a vibrant dish bursting with flavor! Enjoy sharing it as much as you enjoyed making it!
[info_box title=”You Must Know”] This corn salad with avocado is a vibrant dish that bursts with flavor. Perfect for barbecues, picnics, or simply enjoying at home, it’s a crowd-pleaser. The freshness of the ingredients creates a delightful crunch and creamy texture that elevates any meal. [/info_box]
Perfecting the Cooking Process
Start by boiling the corn for about 5 minutes until tender, then immediately cool in ice water to maintain crispness while you chop your veggies.
Add Your Touch
Feel free to customize this recipe by adding diced tomatoes, bell peppers, or even crumbled feta cheese for extra flavor and texture.
Storing & Reheating
Store leftover corn salad in an airtight container in the fridge for up to three days; enjoy it cold for the best taste.
[info_box title=”Chef’s Helpful Tips”] To make this corn salad pop, use fresh corn on the cob whenever possible for unbeatable sweetness. Adjust lime juice according to your taste preference, making it more zesty if you like. Chilling the salad for an hour before serving allows flavors to meld beautifully. [/info_box]
Sharing this recipe reminds me of a sunny afternoon where I brought this dish to a family picnic. Everyone raved about it, and my cousin tried to sneak seconds when he thought I wasn’t looking!
FAQ
What can I substitute for avocado in corn salad?
Try using diced mango or cucumber as alternative ingredients to keep it fresh and tasty.
Can I use frozen corn instead of fresh?
Yes! Just thaw and drain frozen corn before using it in the salad for convenience.
How do I prevent browning of avocados in my salad?
Drizzle lime juice over cut avocado right away; this helps maintain its vibrant color.
Corn Salad with Avocado
Corn Salad with Avocado is a vibrant, refreshing dish that embodies the flavors of summer. With sweet corn, creamy avocado, and a zesty lime dressing, this salad is perfect for barbecues, picnics, or a light lunch at home. Easy to prepare and visually stunning, it’s guaranteed to impress your guests and become a favorite at your gatherings.
- Total Time: 17 minutes
- Yield: Serves 4
Ingredients
- 2 cups fresh corn (about 2 ears)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Boil the corn in salted water for 5-7 minutes until tender. Drain and cool in ice water.
- In a large bowl, combine the cooled corn kernels, diced avocado, halved cherry tomatoes, chopped red onion, and cilantro.
- Squeeze lime juice over the salad and season with salt and pepper. Toss gently to combine.
- Serve immediately or chill for an hour to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added flavor variations, consider incorporating diced bell peppers or crumbled feta cheese. - To keep avocados from browning, drizzle lime juice over them right after cutting.
