Description
A refreshing and healthy summer salad featuring creamy avocado, sweet corn, and vibrant flavors.
Ingredients
Scale
- 3 cups cooked corn kernels (from about 4 ears of corn)
- 2 ripe avocados, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional, for heat)
- 1/4 cup lime juice (from about 2 limes)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the cooked corn, diced avocado, chopped red onion, cilantro, and minced jalapeño (if using).
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad ingredients.
- Gently toss the salad to combine, being careful not to mash the avocado.
- Serve immediately or chill for a short time before serving.
Notes
- You can use fresh, frozen, or canned corn for this recipe. If using fresh corn, you can grill or boil it before adding to the salad.
- Adjust the amount of jalapeño to your desired level of spice.
- For best results, serve this salad soon after preparing, as avocado can brown over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: About 1 cup
- Calories: 250-300
- Sugar: 5-8g
- Sodium: 200-300mg
- Fat: 18-22g
- Saturated Fat: 2-3g
- Unsaturated Fat: 15-19g
- Trans Fat: 0g
- Carbohydrates: 18-22g
- Fiber: 6-8g
- Protein: 3-5g
- Cholesterol: 0mg