Description
A bright, fresh summer corn salad with juicy tomatoes, creamy avocado, zesty lime, and a touch of cilantro. Gluten-free and dairy-free — perfect for warm-weather meals.
Ingredients
4 corn cobs (3-4 cups kernels)
1 cup cherry tomatoes, halved or quartered
⅓ small red onion, finely chopped
2 Tbsp chopped cilantro (leaves and stems)
3-4 limes, juiced
1-2 ripe avocados, diced
Salt, to taste
Black pepper, to taste
Instructions
1. Bring a large pot of water to a boil, shuck corn cobs, boil for 1½ to 2 minutes, then cool completely and cut off kernels.
2. While corn cools, cut tomatoes and chop onion and cilantro.
3. In a large bowl, combine corn, tomatoes, onion, cilantro, lime juice, salt, and pepper. Taste and adjust seasoning.
4. Cover and chill for at least 1 hour.
5. Dice avocado and gently fold into individual servings just before serving.
Notes
This salad becomes more flavorful as it chills.
For smoky flavor, grill the corn instead of boiling.
Canned corn works but fresh is preferred.
Not freezer-friendly.
Best served chilled; toss with fresh lime juice before serving leftovers.
Store without avocado to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Summer Veggies Recipes
- Method: Boil or Grill
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg