Description
A refreshing and easy recipe for Avocado Corn Salad, perfect for summer gatherings.
Ingredients
Scale
- 2 cups corn kernels (fresh, frozen, or canned)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- If using fresh corn, cook the corn kernels in boiling water for 3-4 minutes, then drain and cool. If using frozen corn, thaw it under running water. For canned corn, simply drain and rinse.
- In a large mixing bowl, combine the corn, diced avocados, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, garlic powder, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocados.
- Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.
Notes
- For added crunch, toss in some diced bell peppers or cucumber.
- To make it a heartier dish, add black beans or cooked quinoa for extra protein and fiber.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg