Original Post: https://www.evolvingtable.com/avocado-corn-salad/
Avocado Corn Salad Recipe
This Avocado Corn Salad is everything you want in a summer dish—fresh, fast, and full of flavor! Juicy tomatoes, crisp cucumbers, sweet corn, and creamy avocado all come together with a hit of lime and cilantro for the ultimate refreshing bite.
Servings: 6 servings
Ingredients
- 2 cups corn cooked
- 1 large avocado cut into cubes
- 1 cup cherry tomatoes quartered
- 1 cup cucumber cut into cubes
- ½ cup cilantro finely chopped
- ¼ cup red onion thinly sliced
- 3 tablespoons lime juice
- 2 tablespoons oil avocado or olive
- ¾ teaspoon salt to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
Instructions
- Trim boiled corn from the cob to get kernels. Or rinse canned or previously frozen corn in a colander under room temperature water and then drain thoroughly.2 cups corn
- Add all ingredients to a large bowl and toss until they are well combined.1 large avocado, 1 cup cherry tomatoes, 1 cup cucumber, ½ cup cilantro, ¼ cup red onion, 3 tablespoons lime juice, 2 tablespoons oil, ¾ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon garlic powder
- Serve avocado corn salad immediately with a sprinkle of additional cilantro and enjoy!
Video
Notes
- Corn: Use freshly boiled corn on the cob, it will have a much better taste and texture than frozen or canned corn.
- Avocado: The avocado will get mushy if it is too ripe when mixed into the salad.
- Make it early: If prepping ahead, store the ingredients individually and then toss together just before serving for the crispest texture.
Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 166mg | Potassium: 388mg | Fiber: 4g | Sugar: 4g | Vitamin A: 416IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg
