Avocado Corn Salad
Avocado Corn Salad
Grilled corn, creamy avocado, ripe cherry tomatoes, and a sharp lime-and-garlic dressing — a bright summer salad that always disappears fast.
Ingredients
- 1 lb cherry tomatoes, halved or quartered
- 3 ears of corn, cooked, shucked, and cut off the cob
- 2 avocados, peeled, pitted, and sliced
- ½ medium red onion, thinly sliced
- ¼ cup chopped cilantro (about ½ small bunch)
- 2 tablespoons extra-virgin olive oil
- 2–3 tablespoons lime juice, from 1 to 2 limes
- 2 garlic cloves, pressed or finely minced
- 1 teaspoon sea salt (or ¾ teaspoon table salt)
- ⅛ teaspoon black pepper
Instructions
- In a large salad bowl, combine the tomatoes, corn kernels, sliced avocado, red onion, and cilantro. Press in the garlic.
- Drizzle with the olive oil and 2–3 tablespoons lime juice (start with 2 and add more to taste). Add the salt and pepper.
- Toss gently just until combined and serve.
How to cook the corn: Grilled gives the best smoky-sweet flavor — soak husks-on, then grill on medium-high for 18–20 minutes, rotating every 5. You can also bake (husks-on, 350°F for 30 minutes) or boil (shucked, in water with a pinch of sugar, 5 minutes until tender).
Don't skip the garlic: The dressing mellows it out and it's what makes every bite irresistible.
Substitutions: Frozen corn works when fresh isn't in season — follow the package instructions. Canned will do in a pinch but frozen is the better swap.
Don't skip the garlic: The dressing mellows it out and it's what makes every bite irresistible.
Substitutions: Frozen corn works when fresh isn't in season — follow the package instructions. Canned will do in a pinch but frozen is the better swap.
Per serving: 206 cal · 18g carbs · 3g protein · 15g fat · 408mg sodium · 6g fiber · 5g sugar
Adapted from Natasha's Kitchen.