Description
This Summer Corn Salad with Avocado & Lime is the ultimate warm-weather dish—fresh, colorful, and bursting with flavor. Sweet corn, creamy avocado, juicy tomatoes, and a zesty lime dressing come together in this quick and easy salad that’s perfect for BBQs, picnics, or light lunches. Naturally gluten-free and vegan, it’s a go-to side dish that everyone can enjoy.
Ingredients
- 3 cups fresh or frozen corn (grilled or boiled, then cooled)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Cook corn until tender, then let cool. If using fresh corn, grill or boil, then cut kernels off the cob.
- In a large bowl, combine corn, avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour dressing over the salad and toss gently to combine, being careful not to mash the avocado.
- Let salad sit for 10–15 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
- Add protein: Try black beans, grilled shrimp, or shredded chicken.
- Make it spicy: Add diced jalapeño or red pepper flakes.
- Cheese lovers: Crumble in feta or cotija cheese.
- Herb swap: Use basil or parsley instead of cilantro.
- Lemon sub: Lemon juice works in place of lime if needed.
- Storage: Best enjoyed fresh; store up to 2 days in the fridge. Add avocado just before serving.
