Description
A light and vibrant summer salad with sweet corn, creamy avocado, cherry tomatoes, and fresh herbs, dressed in a zesty lime dressing.
Ingredients
Scale
- 4 ears of fresh summer corn, husked
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil leaves, chopped (optional)
- 1 jalapeño, seeded and finely diced (optional for heat)
- Juice of 2 limes
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon honey or agave syrup
Instructions
- Bring a large pot of salted water to a boil. Add the corn and cook for 3-5 minutes until tender but still crisp. Drain and rinse under cold water to stop cooking; pat dry.
- Using a sharp knife, carefully cut the kernels off the cobs. Place the corn kernels into a large mixing bowl.
- Add the diced avocado, halved cherry tomatoes, chopped red onion, cilantro, basil (if using), and jalapeño to the bowl.
- In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well combined and slightly emulsified.
- Pour the dressing over the salad ingredients and gently toss to coat everything evenly, taking care not to mash the avocado.
- Let the salad rest for 10 minutes so the flavors meld beautifully. Taste and adjust seasoning with extra salt or lime juice if needed.
- Serve chilled or at room temperature for a fresh summer experience.
Notes
- Use fresh corn on the cob at peak season for best texture and flavor.
- Grill the corn lightly before cutting for a smoky taste.
- Handle avocado gently and add just before serving to prevent browning.
- Adjust jalapeño for desired heat or omit for mild flavor.
- Use freshly squeezed lime juice for brighter taste.
- Allow the salad to rest to blend flavors well.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: summer salad, corn salad, avocado salad, fresh salad, vegetarian, gluten free, quick recipe