Summer Corn Salad with Avocado
A bright, creamy summer corn salad with charred corn, ripe avocado, lime-cumin dressing, and a touch of heat. Ready in about 15 minutes and perfect as a side or light meal.
Ingredients
Salad
- 3 cups fresh corn kernels about 4 ears or 2 cups frozen, thawed
- 1 large ripe avocado diced
- ½ cup cherry tomatoes halved (optional)
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- 1 jalapeño seeded and minced (optional)
Dressing
- 1 lime Juice about 2 tablespoons
- 2 tbsp olive oil
- 1 tsp honey or agave, optional
- ½ tsp ground cumin
- Salt and pepper to taste
Instructions
- Heat a dry skillet or grill over medium-high heat. Add the corn (on the cob or just the kernels) and cook until lightly charred in spots, about 6–8 minutes. If using frozen, sauté thawed kernels for 4–5 minutes until slightly golden.
- Whisk together lime juice, olive oil, honey, cumin, salt, and pepper in a small bowl. Adjust seasonings to taste.
- Combine warm corn, red onion, cherry tomatoes, jalapeño, and cilantro in a large bowl. Pour dressing over the mixture and toss gently. Fold in diced avocado at the end to avoid mashing. Serve immediately or at room temperature.
Notes
- To keep avocado from browning, add it right before serving and toss gently with lime juice.
- Char the corn for extra smoky flavor, either on a grill or in a cast-iron skillet.
- Make the salad ahead by preparing the corn and dressing, but add avocado only when ready to eat.
Nutrition
Calories: 220kcalCarbohydrates: 22gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 180mgSugar: 6g
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