Refreshing Summer Corn & Avocado Salad Recipe Delight

Indulging in a vibrant Summer Corn & Avocado Salad is like diving into a bowl of sunshine. Picture sweet, crisp corn mingling with creamy avocado, creating a dance of flavors that makes your taste buds sing. perfect pairing for summer meals This salad isn’t just food; it’s an experience, evoking memories of lazy summer picnics and laughter-filled barbecues with friends.

As you toss this colorful medley together, the fresh aromas will transport you to sun-kissed days and balmy evenings. The best part? It’s perfect for those moments when you want something light yet satisfying, ideal for gatherings or simply as a refreshing snack. zesty lemon pasta to complement Get ready for a flavor explosion that will leave you craving more.

I once brought this salad to a family reunion, and let me tell you: my cousin’s eyes lit up like a kid in a candy store!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this Delicious Garlic Butter Green Beans recipe.

• Fresh Corn: Use sweet corn on the cob for the best flavor; grill it for extra smokiness if desired. sweet and tangy jam for breakfast.
• Ripe Avocados: Choose avocados that yield slightly to pressure; they should be creamy but not mushy.
• Cherry Tomatoes: Look for plump, juicy tomatoes to add color and sweetness; halving them enhances their appeal.
• Red Onion: A small amount adds crunch and sharpness; soak in water briefly to mellow the bite if desired.
• Cilantro: Fresh cilantro brings brightness; feel free to substitute parsley if you’re not a fan.
• Lime Juice: Freshly squeezed lime juice adds zing; don’t skimp on it!
• Olive Oil: Use high-quality extra virgin olive oil for richness; it ties all the flavors together beautifully.
• Salt and Pepper: Essential seasonings that enhance the existing flavors; adjust according to your taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Corn: Start by cooking the corn. If using fresh ears, boil them for 5-7 minutes until tender. If grilling, char them on medium heat until smoky and golden.

Chop the Veggies: While the corn cools, chop your avocado into bite-sized cubes and halve the cherry tomatoes. Dice red onion finely — remember, smaller pieces mean less harshness!

Toss Everything Together: In a large bowl, combine cooled corn kernels, avocado cubes, halved tomatoes, and red onion. Add chopped cilantro on top for an extra layer of flavor.

Add Dressing Ingredients: Squeeze fresh lime juice over your salad while drizzling olive oil on top. Season generously with salt and pepper according to your preferences.

Mix Gently but Thoroughly : Carefully fold everything together using a spatula or wooden spoon; aim to keep avocado chunks intact while ensuring even distribution of flavors.

Enjoy every bite of this vibrant Summer Corn & Avocado Salad! It’s truly a celebration of fresh ingredients coming together harmoniously. For more inspiration, check out this Delightful Strawberry Spinach Salad recipe.

Perfecting the Cooking Process

Start by grilling or boiling the corn to enhance its sweetness. While it cools, chop the avocados and other veggies. This sequence ensures everything is fresh and flavorful when combined.

Add Your Touch

Feel free to swap ingredients based on what you love! Add diced tomatoes, beans, or even mango for a sweet twist that brightens up the salad.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to two days. The salad is best enjoyed fresh, so avoid reheating; just serve cold.

Sharing this summer corn & avocado salad with friends at a picnic created unforgettable moments filled with laughter and compliments about my culinary skills. add a protein boost with shrimp.

FAQ

Can I make this salad ahead of time?

Yes, but add avocados just before serving to prevent browning.

What can I substitute for corn?

Try using cooked quinoa or chickpeas for a different texture and flavor.

Is this salad vegan-friendly?

Absolutely! This summer corn & avocado salad is naturally vegan and very satisfying.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Summer Corn & Avocado Salad

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• Author: Mery Mack
• Total Time: 22 minutes
• Yield: Serves 4

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Description

Summer Corn & Avocado Salad is a vibrant and refreshing dish that encapsulates the essence of sunny days. With sweet corn, creamy avocado, and juicy tomatoes, this salad is a delightful explosion of flavors perfect for summer gatherings or a light snack. It’s visually stunning, easy to prepare, and can be served as a main course or side dish. Dive into this delicious experience that will transport you to warm, laughter-filled afternoons.

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Ingredients

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• 2 cups fresh corn kernels (about 2 ears)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Cook the corn by boiling it for 5-7 minutes or grilling until golden and smoky. Let cool.
2. While cooling, dice the avocados, halve the cherry tomatoes, and finely chop the red onion.
3. In a large bowl, combine cooled corn, avocado cubes, cherry tomatoes, and red onion.
4. Add chopped cilantro, lime juice, olive oil, salt, and pepper; mix gently to combine while keeping avocado chunks intact.
5. Serve immediately for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Boiling/Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 3g
• Sodium: 200mg
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 4g
• Cholesterol: 0mg