Summer Corn Salad with Avocado
This refreshing Summer Corn Salad with Avocado is packed with vibrant flavors from sweet corn, juicy tomatoes, creamy avocado, and tangy lime. Perfect as a side dish or light main course for summer barbecues, picnics, or any casual gathering.
- Prep Time: 15-20 minutes
- Cook Time: 10 minutes (if grilling)
- Total Time: 25-30 minutes
- Yield: Serves 4-6
- Category: Salad, Side Dish
- Method: Grilling, Boiling
- Cuisine: Mexican-inspired, American
- Diet: Vegetarian
Ingredients
4 corn cobs (about 3–4 cups)
1 cup cherry tomatoes, halved or quartered
⅓ of a small red onion, chopped
2 Tbsp cilantro, chopped (leaves & stems)
3–4 limes, juiced (or enough to coat the salad)
1–2 avocados, diced
Salt, to taste
Black pepper, to taste
Instructions
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Grill or boil the corn cobs: Grill for 8-10 minutes until lightly charred or boil for 5-7 minutes until tender.
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Let the corn cool slightly, then carefully cut the kernels off the cob into a large mixing bowl.
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Add the cherry tomatoes, chopped red onion, and cilantro to the corn.
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Squeeze lime juice over the salad and mix well.
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Gently fold in the diced avocado to avoid mashing.
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Season with salt and black pepper to taste.
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Toss and serve immediately, or refrigerate for up to 30 minutes for a chilled version.
Notes
For extra protein, add grilled chicken, shrimp, or black beans.
Spice it up by adding finely chopped jalapeño or a pinch of chili powder.
Add crumbled feta or cotija cheese for a salty contrast.
If you want more tropical sweetness, mix in some mango or pineapple.
Find it online: https://familydinnercooking.com/summer-corn-salad-with-avocado/
