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Fresh Corn and Avocado Salad with Zesty Dressing

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A quick and easy summer salad combining sweet corn, creamy avocado, and a bright, zesty lime dressing. Perfect for barbecues, picnics, or light lunches.

Ingredients

Scale
  • 4 ears of sweet corn, kernels removed from the cob (or about 3 cups/10.5 oz frozen corn, thawed)
  • 2 large ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes (about 4 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey (or maple syrup for vegan option)
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon red chili flakes (optional)

Instructions

  1. Prepare the corn by shucking the ears and removing all husks and silk. Using a sharp chef’s knife, slice downward to remove kernels from each cob, yielding about 3 cups (10.5 oz) of kernels. Optionally, grill the ears for 5 minutes per side on medium-high heat for a smoky flavor before cutting kernels off.
  2. Cut the avocados in half, remove the pit, scoop out the flesh, and dice into bite-sized cubes. Set aside gently to avoid browning.
  3. Halve the cherry tomatoes, finely chop the red onion, and roughly chop the cilantro. Soak the onion in cold water for 5 minutes if a milder flavor is desired, then drain well.
  4. In a small bowl, whisk together lime juice, extra virgin olive oil, honey, salt, black pepper, and red chili flakes. Adjust sweetness or acidity to taste.
  5. In a mixing bowl, combine corn kernels, diced avocado, cherry tomatoes, red onion, and cilantro. Pour the dressing over and gently toss to coat all ingredients without breaking up the avocado.
  6. Chill the salad in the refrigerator for at least 10 minutes to allow flavors to meld. Serve cold or at room temperature, garnished with extra cilantro or chili flakes if desired.

Notes

Use ripe avocados that yield gently to pressure for best texture. Grilling corn adds smoky flavor but is optional. To prevent avocado browning, add lime juice early and prepare avocado last. Toss gently to avoid mashing avocado. Store leftovers in an airtight container in the fridge for up to 2 days; add avocado last-minute if prepping ahead.

Nutrition

Keywords: corn salad, avocado salad, summer salad, zesty dressing, fresh corn, healthy salad, gluten-free, dairy-free, vegetarian, vegan option

Find it online: https://forkifyfun.com/fresh-corn-and-avocado-salad-recipe-easy-zesty-dressing-for-summer/