Ingredients
3 cups fresh or frozen corn (thawed if frozen)
2 large avocados, diced into ½-inch cubes
½ cup red onion, finely diced
1 cup cherry tomatoes, halved or quartered
½ cup fresh cilantro, finely chopped
¼ cup fresh lime juice
2 tablespoons extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
Instructions
1. 1. Prepare the corn: If using fresh corn, cut kernels from the cob. If using frozen, thaw and drain. If using canned, drain and rinse. Place in a large mixing bowl.
2. 2. Dice the vegetables: Finely dice the red onion (soak in cold water 10 minutes to mellow if desired, then drain and pat dry). Halve or quarter the cherry tomatoes. Dice the avocados. Add to the bowl with the corn.
3. 3. Chop the cilantro: Finely chop the fresh cilantro, removing thick stems. Add to the bowl.
4. 4. Make the dressing: In a small bowl, whisk together lime juice, olive oil, garlic powder, salt, and pepper until emulsified. Taste and adjust seasonings.
5. 5. Combine and toss: Pour dressing over the salad and gently toss to coat, being careful not to mash the avocado.
6. 6. Chill (optional): Refrigerate for at least 30 minutes to let flavors meld, or serve immediately.
7. 7. Serve: Give a final gentle stir before serving. Enjoy chilled or at room temperature.
Notes
Pro tips: Choose ripe but firm avocados. Use fresh lime juice for best flavor. For a smoky twist, grill fresh corn before cutting off the kernels. This salad is best enjoyed within 1-2 days; store in an airtight container with plastic wrap pressed onto the surface to minimize browning. Do not reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook (corn may be blanched or grilled)
- Cuisine: American, Mexican-inspired
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 230
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg