Description
This Fresh & Easy Summer Corn Salad is a vibrant and healthy dish loaded with sweet corn, juicy cherry tomatoes, creamy avocado, and zesty lime juice. Perfect for picnics, barbecues, or a light vegan and gluten-free meal, this salad is ready in just 15 minutes!
Ingredients
Units
Scale
Produce:
- 4 ears of corn (cooked and kernels removed)
- 1 avocado (diced)
- 1 cup cherry tomatoes (halved)
- 1/3 small red onion (finely diced)
- 2 tbsp fresh cilantro (chopped)
- Juice of 3 limes
Baking & Spices:
- Salt (to taste)
- Black pepper (to taste)
Instructions
Prepare the Ingredients:
- Cook the Corn:
- Grill, boil, or steam the corn until tender. Allow it to cool, then cut the kernels off the cob.
- Prep the Vegetables:
- Halve the cherry tomatoes, dice the avocado, and finely dice the red onion.
Assemble the Salad:
- Combine Ingredients:
- In a large bowl, combine the corn kernels, cherry tomatoes, avocado, red onion, and chopped cilantro.
- Add the Dressing:
- Drizzle the lime juice over the salad. Season with salt and black pepper to taste. Gently toss to combine, being careful not to mash the avocado.
Serve:
- Plate and Enjoy:
- Serve immediately as a side dish or a light main course.
Notes
- For extra flavor, add a pinch of chili powder or smoked paprika.
- To make it heartier, mix in black beans or quinoa.
- Best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American, Vegan
