There’s nothing quite like a refreshing summer corn salad with avocado to brighten up those warm, sunny days! The sweet crunch of fresh corn, the creamy richness of ripe avocado, and the juicy pop of cherry tomatoes come together in a delightful medley of flavors and textures. I can still picture those summer gatherings with friends, where this salad was the star of the table. Everyone would scoop up generous helpings, and I loved watching their faces light up with every bite. Trust me, this salad is like a burst of sunshine on your plate—perfect for picnics, BBQs, or just a light lunch at home!
Ingredients for Summer Corn Salad with Avocado
Gathering the right ingredients is key to making this summer corn salad shine! You’ll need 2 cups of fresh corn kernels—nothing beats the sweetness of fresh corn, so if you can, grab some from the farmers’ market! Next, use 1 ripe avocado, diced into creamy chunks. Add in 1 cup of cherry tomatoes, halved for that juicy burst. A 1/4 cup of finely chopped red onion gives it a nice bite, while 1/4 cup of chopped cilantro adds that fresh, herby flavor. For the dressing, mix 2 tablespoons of zesty lime juice with 1 tablespoon of olive oil, and season with salt and pepper to taste. Simple, right?
How to Prepare Summer Corn Salad with Avocado
Making this summer corn salad is as easy as pie, and you’ll be enjoying it in no time! First, grab a large bowl and toss in your fresh corn kernels, diced avocado, halved cherry tomatoes, chopped red onion, and cilantro. Just look at those colors—it’s a feast for the eyes! Next, in a small bowl, whisk together the lime juice and olive oil until they’re well combined. This dressing is everything! Pour it over the salad and gently toss everything together so the avocado doesn’t turn to mush. Now, season your salad with salt and pepper to taste. Finally, for the best flavor, let it chill in the fridge for about 30 minutes before serving. This allows all those vibrant flavors to mingle and dance together. Trust me, it’s worth the wait!
Step-by-Step Instructions
- In a large bowl, combine 2 cups of fresh corn kernels, 1 diced avocado, 1 cup of halved cherry tomatoes, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped cilantro.
- In a separate small bowl, whisk together 2 tablespoons of lime juice and 1 tablespoon of olive oil until blended.
- Pour the dressing over the salad mixture and toss gently to combine, being careful not to mash the avocado.
- Season with salt and pepper to taste, adjusting as needed for your preference.
- For the best flavor, chill the salad in the refrigerator for about 30 minutes before serving to let those flavors meld.
Why You’ll Love This Recipe
- It’s incredibly refreshing—perfect for hot summer days!
- Super easy to whip up in just 15 minutes, no cooking required!
- Loaded with fresh ingredients that burst with flavor and color.
- Avocado adds creamy goodness and healthy fats to the mix.
- It’s vegan, gluten-free, and packed with nutrients, so it’s great for everyone.
- Perfect as a side dish for BBQs or a light lunch on its own.
- Customizable—add your favorite ingredients or adjust the spice level!
Tips for Success
To make your summer corn salad with avocado truly shine, here are some of my favorite tips! First, choose the freshest corn you can find—sweet corn right off the cob is unbeatable, but frozen corn works in a pinch! If you’re looking for a little heat, add diced jalapeño for a fun kick. For a different twist, try swapping the cilantro for fresh basil or parsley. Don’t forget to gently toss the salad to keep the avocado intact—nobody wants guacamole! And if you want to prep ahead, mix everything except the avocado and dressing, then add them right before serving for maximum freshness!
Nutritional Information
Now, let’s talk numbers! This summer corn salad with avocado is not just delicious; it’s also a nutritious choice. Each serving, which is about 1 cup, contains approximately 180 calories. You’ll get 12 grams of fat, with only 1.5 grams coming from saturated fat, making it a heart-healthy option. It also packs in 3 grams of protein and 18 grams of carbohydrates, including 5 grams of fiber to help keep you feeling full. Plus, there’s no cholesterol and just a sprinkle of sodium—only about 5 milligrams! These values are estimates, but they give you a great idea of the healthy goodness in this salad!
FAQ About Summer Corn Salad with Avocado
Got questions about making this summer corn salad with avocado? I’ve got you covered! One common question is, “Can I use frozen corn?” Absolutely! Just thaw it first, and you’re good to go. Another question I hear is, “How long will this salad stay fresh?” Ideally, it’s best enjoyed right away, but you can store it in the fridge for up to a day. Just remember, the avocado may brown a bit. If you want to know, “Can I add other veggies?” Definitely! Feel free to mix in bell peppers or cucumbers for extra crunch. And lastly, “What can I serve this salad with?” It pairs beautifully with grilled chicken, fish tacos, or even as a topping for nachos! Trust me, this salad is versatile and so easy to enjoy in many ways!
Storage & Reheating Instructions
Storing your leftover summer corn salad with avocado is super simple! Just transfer any uneaten salad into an airtight container and pop it in the fridge. It’ll stay fresh for about a day, but keep in mind that the avocado may brown slightly. If you want to preserve that vibrant green color, try squeezing a bit of extra lime juice on top before sealing it up. Now, when it comes to serving later, there’s no need to reheat this salad—it’s best enjoyed chilled! Just give it a gentle toss and maybe add a pinch of salt before serving to refresh those flavors.
Serving Suggestions
When it comes to enjoying your summer corn salad with avocado, the possibilities are endless! I love serving it alongside grilled chicken or shrimp for a delightful, balanced meal. It also pairs beautifully with fish tacos—just imagine that creamy avocado complementing the flaky fish! For a vegetarian option, scoop it onto a bed of quinoa or serve it with black bean burgers for a filling lunch. You could even use it as a topping for nachos, adding that fresh crunch to every bite! Trust me, this salad can elevate any dish and make your summer meals even more vibrant and delicious!
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Summer Corn Salad with Avocado: 7 Reasons to Savor Now
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing summer corn salad with avocado.
Ingredients
- 2 cups of fresh corn kernels
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine corn, avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice and olive oil.
- Pour the dressing over the salad and toss gently.
- Season with salt and pepper to taste.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Use fresh corn for the best flavor.
- For an extra kick, add diced jalapeño.
- This salad is best served fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: summer corn salad with avocado
