Summer Corn Salad with Avocado
Summer Corn Salad with Avocado is a fresh and colorful side dish made with sweet corn, creamy avocado, crisp vegetables, and a tangy lime dressing. Perfect for BBQs, picnics, and healthy summer meals.
Ingredients
- 4 cups fresh corn kernels about 5 ears of corn
- 2 ripe avocados diced
- 1½ cups cherry tomatoes halved
- 1 cucumber diced
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- 2 tablespoons fresh parsley optional
- Lime Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 garlic clove minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon honey optional
- Optional Toppings
- Crumbled feta or cotija cheese
- Sliced jalapeños
- Pumpkin seeds
- Sunflower seeds
- Extra fresh cilantro
Instructions
- Bring a large pot of water to a boil. Add the corn and cook for 3–4 minutes.
- Transfer the corn to an ice bath or allow it to cool completely.
- Cut the kernels from the cobs using a sharp knife.
- In a large serving bowl, combine the corn, cherry tomatoes, cucumber, red onion, cilantro, and parsley.
- In a small bowl, whisk together the olive oil, lime juice, lime zest, garlic, sea salt, black pepper, and honey.
- Pour the dressing over the vegetables and gently toss until evenly coated.
- Carefully fold in the diced avocado to keep the pieces intact.
- Taste the Summer Corn Salad with Avocado and adjust the seasoning with additional lime juice, salt, or pepper if desired.
- Garnish with feta, cotija, seeds, jalapeños, or extra cilantro.
- Serve immediately or refrigerate for 15–20 minutes before serving.
Notes
- Frozen corn can be substituted when fresh corn isn't available.
- Cotija cheese provides a classic Mexican-inspired flavor.
- Add black beans for extra fiber and protein.
- Delicious alongside grilled chicken, steak, fish, or burgers.
- Best enjoyed the day it's made for maximum freshness.