Description
This fresh Avocado and Corn Summer Salad combines sweet corn, creamy avocado, juicy tomatoes, red onion, fresh cilantro, and a bright lime-Dijon dressing. It is an easy, colorful side dish for summer dinners, cookouts, potlucks, and busy weeknights.
Ingredients
Scale
Dressing
- 3 tablespoons extra virgin olive oil
- Juice and zest of 1 lime, about 2 tablespoons juice and 2 teaspoons zest
- 1 large shallot, finely minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Salad
- 2 ears corn, cooked and cooled
- 1/2 pound cherry or grape tomatoes, halved
- 1 medium serrano pepper, finely chopped
- 1/2 small red onion, chopped
- 2 large ripe avocados, cut into 1/2-inch chunks
- 1/4 cup chopped fresh cilantro or flat-leaf parsley
- Salt and black pepper, to taste
Instructions
- In a small bowl or glass measuring cup, whisk together the olive oil, lime juice, lime zest, minced shallot, honey, Dijon mustard, kosher salt, and black pepper. Set the dressing aside.
- Cut the kernels from the cooled ears of corn and place them in a large mixing bowl.
- Add the halved tomatoes, serrano pepper, red onion, avocado, and cilantro or parsley.
- Slowly pour the lime dressing over the salad. Gently fold everything together with a silicone or rubber spatula so the avocado keeps its shape.
- Taste and add more salt, pepper, or lime juice as needed.
- Serve immediately or chill briefly before serving.
Notes
- For easy corn preparation, microwave the ears with the husks still on for 3 minutes. Turn them over and microwave for another 2 minutes. Let them cool before removing the husks and cutting off the kernels.
- Substitute jalapeño for a milder salad.
- Use half a bell pepper for a completely mild version.
- Cut and add the avocado shortly before serving to reduce browning.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- This salad is best served fresh and is not recommended for freezing.
- For extra protein, add black beans, grilled chicken, shrimp, or quinoa.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: Microwave, No-Cook Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving, about 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 340 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg