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Summer Corn Salad with Avocado

A bowl of Summer Corn Salad with Avocado, cherry tomatoes, red onion, and herbs.
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A light, refreshing and vibrant Summer Corn Salad with Avocado, packed with fresh sweet corn, juicy tomatoes, creamy avocado, red onion, cilantro and lime juice. Perfect for BBQs, potlucks, and summer gatherings.

Ingredients

Scale
  • 4 corn cobs (about 3-4 cups)
  • 1 cup cherry tomatoes, halved or quartered
  • 1/3 of a small red onion, chopped
  • 2 Tbsp cilantro, chopped (leaves & stems)
  • 3-4 limes, juiced (or enough to coat the salad)
  • 1-2 avocados, diced
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Boil the corn. Bring a large pot of water to a boil over high heat and shuck the corn cobs. Once boiling, add the cobs to the pot, cover and boil for 1½ – 2 minutes. Transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
  2. Prepare the vegetables. While the corn is cooling, halve the cherry tomatoes, finely chop the red onion, and roughly chop the cilantro.
  3. Assemble the salad. In a large bowl, combine the corn kernels, tomatoes, onion, and cilantro. Add freshly squeezed lime juice and season generously with salt and pepper. Taste and adjust seasonings as needed.
  4. Chill. Cover the salad and chill in the refrigerator for at least 1 hour to allow flavors to meld.
  5. Serve. Just before serving, dice the avocado and gently fold it into the salad or serve it atop each portion. Enjoy!

Notes

  • Grill the corn for extra smoky flavor.
  • You can use raw corn for a crunchy, fresh version.
  • For a heartier meal, add grilled chicken or shrimp.
  • Additional add-ins: feta, black beans, cucumber.
  • Always add avocado just before serving to avoid browning.

Nutrition

Find it online: https://recipeeasily.com/summer-corn-salad-with-avocado/