Avocado Corn Salad is a refreshing, vibrant dish that perfectly combines creamy avocados with the sweet crunch of corn. Crispy Parmesan Roasted Cauliflower Imagine diving into a bowl of this colorful salad, where each bite bursts with flavor and texture.
Picture yourself at a summer picnic, the sun shining down, and friends gathering around as you serve this delightful Avocado Corn Salad. Honey Garlic Shrimp and Broccoli The laughter, the warmth, and the delicious aromas create an unforgettable experience that will have everyone coming back for more. Southwest Egg Rolls.
[info_box title=”Why You’ll Love This Recipe”] This Avocado Corn Salad is incredibly easy to prepare, making it perfect for last-minute gatherings. Its bright flavors and colors make it visually appealing, ensuring it stands out on any table. You can easily customize it with seasonal veggies or your favorite herbs. Enjoy it as a side dish or a light meal for versatile dining options. [/info_box]
Sharing this salad recipe at our last barbecue led to everyone asking for seconds—definitely a crowd-pleaser! Cheesy Sloppy Cheeseburger Pasta.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Ripe Avocados: Choose avocados that yield slightly when pressed; they should be creamy and not overly mushy.
Fresh Corn: Grill or boil fresh corn for maximum sweetness; frozen corn works in a pinch but lacks that prime summer flavor.
Cherry Tomatoes: Opt for vibrant red ones to add a burst of color and juicy sweetness to your salad.
Red Onion: A small amount adds zing; soak in water to mellow the sharpness if desired.
Cilantro: Fresh cilantro brings brightness; if you’re not a fan, substitute parsley for a milder taste.
Lime Juice: Freshly squeezed lime juice enhances flavors; bottled lime juice just doesn’t cut it.
Olive Oil: Use good quality extra virgin olive oil for richness and depth in flavor.
Salt & Pepper: Essential for balancing flavors; taste as you go to achieve perfection.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prep Your Ingredients: Gather all your fresh ingredients and give them a good rinse. Chop the avocados into bite-sized pieces, slice the cherry tomatoes in half, and finely dice the red onion.
Cook the Corn (if fresh): If using fresh corn, bring a pot of water to boil and add the corn cobs. Boil for about 3-5 minutes until tender, then cool before slicing off kernels.
Toss It All Together: In a large mixing bowl, combine avocado chunks, corn kernels, halved cherry tomatoes, diced red onion, and chopped cilantro.
Add Flavor Punch!: Drizzle olive oil over the mixture followed by freshly squeezed lime juice. Season generously with salt and pepper while tossing gently to combine.
Chill & Serve!: Let your Avocado Corn Salad sit in the refrigerator for about 30 minutes before serving. This allows flavors to meld beautifully! Serve chilled alongside your favorite summer dishes. For more inspiration, check out this Refreshing Watermelon Feta Salad recipe.
With these steps completed, you’ll have an Avocado Corn Salad that’s not only delicious but also visually stunning! Perfect for any occasion from casual family dinners to fancy garden parties!
[info_box title=”You Must Know”] This Avocado Corn Salad is not just a dish; it’s a celebration of flavors. Vibrant colors, a zesty kick, and creamy texture make it a crowd-pleaser. Perfect for BBQs, picnics, or as a refreshing side dish any time of year. [/info_box]
Perfecting the Cooking Process
Start by preparing the corn and avocados first to ensure they remain fresh. Chop the veggies while the corn cools to keep everything crisp and delicious.
Add Your Touch
Feel free to swap out lime juice for lemon or add diced tomatoes for extra flavor. You can also throw in some black beans for added protein!
Storing & Reheating
Store leftover salad in an airtight container in the fridge for up to two days. Avoid reheating, as this salad is best served cold and fresh.
[info_box title=”Chef’s Helpful Tips”] Use ripe avocados for creaminess; under-ripe ones will ruin your salad’s texture. Fresh corn enhances sweetness; frozen or canned may lack flavor. Always dress the salad just before serving to keep it from getting soggy. [/info_box]
It was at my cousin’s summer wedding that I first made this Avocado Corn Salad. The bride declared it her favorite dish of the night—who knew that a simple salad could steal the show?
FAQ
Can I use frozen corn in this avocado corn salad?
Yes, thawed frozen corn works well but fresh corn adds superior sweetness.
How can I make this salad vegan?
This Avocado Corn Salad is already vegan-friendly with no animal products included.
What can I pair with this salad?
Serve this avocado corn salad alongside grilled chicken or as part of a taco bar. For more inspiration, check out this Street Corn Chicken Rice Bowl recipe.
Avocado Corn Salad
Avocado Corn Salad is a colorful and refreshing dish that combines creamy avocados with sweet, crunchy corn. This easy-to-make salad bursts with flavor and is perfect for summer picnics, barbecues, or as a light meal. With vibrant ingredients and simple preparation, it’s sure to impress your guests and leave them wanting more.
- Total Time: 20 minutes
- Yield: Serves approximately 4
Ingredients
- 2 ripe avocados, diced
- 1 cup fresh corn kernels (or 1 cup frozen corn, thawed)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the corn by boiling it in water for 3-5 minutes if using fresh; cool and slice off kernels.
- In a large bowl, combine diced avocados, corn kernels, halved cherry tomatoes, diced red onion, and chopped cilantro.
- Drizzle with olive oil and lime juice; season with salt and pepper. Gently toss to combine.
- Chill for at least 30 minutes before serving to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 10mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added protein, consider mixing in black beans. - Substitute lime juice with lemon juice for a different zest. - Always dress the salad just before serving to maintain freshness.
