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–+ servings
Summer Corn Salad with Avocado

Refreshing Summer Corn Salad with Avocado Delight

Enjoy a refreshing Summer Corn Salad with Avocado that's perfect for summer gatherings and gluten-free dining.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 ears Sweet Corn Grilled for smoky flavor
  • 2 medium Avocado Toss with lime juice to prevent browning
  • 1 cup Tomatoes Chopped into small wedges
  • 1/4 cup Red Onion Finely diced (or substitute with green onions)
  • 1/4 cup Cilantro Roughly chopped (or substitute with parsley or basil)
For the Dressing
  • 2 tablespoons Lime Juice Essential for brightness
  • 1 teaspoon Honey Optional, use agave syrup for vegan

Equipment

  • Grill
  • mixing bowl
  • knife
  • cutting board

Method
 

Preparation Steps
  1. Prepare the corn by boiling for about 5 minutes, grilling for 10-12 minutes, or using fresh raw corn directly from the cob.
  2. Chop the avocado into bite-sized pieces, dice the tomatoes, finely dice the red onion, and roughly chop the cilantro.
  3. Combine the cooled corn with the chopped ingredients in a large mixing bowl, being careful not to mash the avocado.
  4. Squeeze fresh lime juice over the salad and gently toss to coat evenly.
  5. Chill the salad in the refrigerator for about 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 10mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

Best served fresh, but can be made a day ahead; add avocado just before serving for optimal freshness.

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