Irresistible Delicious Summer Corn Salad with Avocado

The sun is blazing, the breeze is just right, and your taste buds are ready for a summer fiesta. Imagine diving into a bowl of Delicious Summer Corn Salad with Avocado, where sweet corn meets creamy avocado in a dance of flavors that will make your taste buds sing. bold chipotle tahini bowl colorful spring roll bowls It’s like a party in your mouth, and everyone is invited!

This salad isn’t just food; it’s a memory waiting to happen. Gather your friends around at the next barbecue or picnic and watch as they devour this colorful dish. You’ll hear laughter, compliments, and maybe even a few “I need this recipe!” requests. tortellini pasta salad recipe So, buckle up for an exciting culinary adventure where fresh ingredients steal the show!

Sharing this salad with my friends during last summer’s barbecue made me realize it was impossible to take just one bite without going back for more.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Choose sweet corn on the cob for an unbeatable crunch and natural sweetness.
• Avocado: Ripe avocados add creaminess; pick ones that yield slightly when gently pressed.
• Cherry Tomatoes: These little gems burst with flavor; opt for assorted colors for visual appeal.
• Cilantro: Fresh cilantro provides a refreshing kick; use generously if you love its distinctive taste.
• Lime Juice: Fresh lime juice brightens up all the flavors—never settle for bottled!
• Red Onion: A small amount adds crunch and zing; soak in water briefly if too strong.
• Olive Oil: Use high-quality extra-virgin olive oil for depth of flavor; it ties everything together beautifully.
• Salt and Pepper: Simple seasonings enhance the ingredients’ natural flavors; adjust to your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Gather your ingredients and let’s get cooking!

Prep the Corn: Start by shucking the fresh corn. Boil water in a large pot, then add the corn cobs. Cook them for about 5-7 minutes until tender but still crunchy.

Cut the Corn Off the Cob: Once cool enough to handle, carefully slice off the kernels using a sharp knife. Watch out for errant kernels flying around—they have a mind of their own!

Dice the Veggies: Chop the ripe avocados into bite-sized pieces, along with cherry tomatoes and red onion. Aim for uniformity so every bite has a bit of everything.

Add Fresh Ingredients: Toss together the corn kernels, diced avocado, tomatoes, chopped cilantro, and red onion in a large mixing bowl. The colors should be vibrant—like a summer garden on your plate! For more inspiration, check out this strawberry spinach salad recipe.

Dress It Up: Drizzle olive oil and squeeze fresh lime juice over your salad mixture. Season generously with salt and pepper to enhance all those fantastic flavors.

Toss & Serve: Gently mix everything together until well-coated but be careful not to smash those precious avocado pieces! Serve immediately or let it sit for 10 minutes to allow flavors to meld.

Now that you’ve mastered this Delicious Summer Corn Salad with Avocado, get ready to impress your friends at gatherings or simply enjoy it as a refreshing weekday lunch! perfect refreshing summer salad.

Perfecting the Cooking Process

Start by boiling the corn for about 5-7 minutes before cooling it in ice water. This keeps the kernels sweet and crisp, enhancing the salad’s texture.

Add Your Touch

Feel free to throw in some black beans or diced bell peppers for added protein and crunch. Experimenting with spices like chili powder can also bring a fun twist to your salad. For more inspiration, check out this garlic butter green beans recipe.

Storing & Reheating

Store any leftovers in an airtight container for up to two days. Avoid reheating; enjoy this salad cold for the best flavor experience.

Sharing my first attempt at this summer corn salad was a hilarious disaster—my friends were kind enough to laugh while I tried to convince them that mushy corn could be trendy.

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works great; just thaw and drain it well before using.

How do I make this salad spicy?

Add diced jalapeños or a sprinkle of cayenne pepper to kick up the heat.

What can I substitute for avocado?

Try using diced mango or even creamy tahini for a different twist on texture.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Delicious Summer Corn Salad with Avocado

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• Author: Amelia
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Dive into a bowl of vibrant summer flavors with this Delicious Summer Corn Salad featuring creamy avocado and sweet corn. Perfect for barbecues or picnics, this colorful dish not only pleases the palate but also creates unforgettable memories with friends and family. With its bright ingredients and zesty lime dressing, every bite is bursting with freshness, making it an ideal side dish or light main course.

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Ingredients

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• 2 cups fresh corn kernels (about 3 ears of corn)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, finely chopped
• ½ cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

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Instructions

1. Boil water in a large pot and add shucked corn cobs. Cook for 5-7 minutes until tender but still crunchy.
2. Cool the corn in ice water, then slice the kernels off the cob.
3. In a large mixing bowl, combine corn kernels, diced avocado, halved cherry tomatoes, chopped onion, and cilantro.
4. Drizzle with olive oil and lime juice; season with salt and pepper. Gently toss to combine without mashing the avocado.
5. Serve immediately or let it rest for 10 minutes to meld flavors.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 250
• Sugar: 4g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg