Description
This Summer Corn Salad with Avocado is a fresh, zesty summer side made with sweet corn, juicy cherry tomatoes, red onion, cilantro, and plenty of lime juice. Finished with creamy avocado right before serving, it’s the perfect easy dish for cookouts, taco nights, or busy weeknights.
Ingredients
Scale
- 6 ears fresh corn, cooked and cooled
- 1 ½ cups cherry or grape tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped (leaves and stems)
- 2–3 limes, juiced (about ¼–⅓ cup, or to taste)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 ripe avocados, diced (add just before serving)
Instructions
- Cook the corn. Prepare corn using your preferred method (boil, grill, or microwave). Allow it to cool completely.
- Cut the kernels. Once cooled, carefully cut the kernels off each cob and add them to a large mixing bowl.
- Prep remaining ingredients. Slice tomatoes in half. Finely chop the red onion and cilantro.
- Mix the salad. Add tomatoes, onion, and cilantro to the bowl with corn. Pour in fresh lime juice, then season with salt and black pepper. Toss well to combine.
- Chill. Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Add avocado & serve. Dice avocado and gently fold into the salad just before serving, or top individual portions. Serve immediately.
Notes
- Add avocado right before serving to prevent browning.
- Taste and adjust lime juice and salt before chilling.
- For extra flavor, try lightly charring the corn on the grill.
- Store leftovers (without avocado) in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Stovetop / No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg