Imagine this: a warm summer afternoon, the sun glistening down, and you’re standing in your kitchen with a bowl of vibrant colors waiting to be tossed together. That’s right! I’m talking about a Summer Corn Salad with Avocado that not only looks like a rainbow but tastes like one too. delicious street corn chicken bowl Each bite bursts with juicy sweetness from the corn, creamy goodness from the avocado, and a zesty kick that dances on your palate. flavorful green beans with bacon Trust me, this salad is so refreshing you might just want to dive into it headfirst!
Now let me take you back to a picnic last year where I first made this glorious dish. My friends were skeptical at first—”A salad at a barbecue? Really?” But after one taste, they fought over who got the last spoonful. It’s the perfect add-on for any summer gathering, from backyard barbecues to lazy beach days. Anticipation builds as you gather your friends around the table; they’re going to love this!
[info_box title=”Why You’ll Love This Recipe”] This Summer Corn Salad with Avocado is incredibly easy to prepare and comes together in minutes. Its flavor profile balances sweet corn and creamy avocado perfectly. The colorful ingredients make for an eye-catching presentation that’s sure to impress. You can serve it as a side dish or enjoy it as a light meal on its own. [/info_box]
Sharing this salad at last year’s picnic led to my friends declaring me a culinary genius (I still don’t think they were serious).
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Corn: Choose sweet, crisp corn on the cob for maximum flavor; nothing beats fresh off the grill.
Ripe Avocados: Look for avocados that yield slightly when pressed; they should be creamy and luscious. creamy sun-dried tomato pasta.
Cherry Tomatoes: These little gems burst with sweetness; use assorted colors for visual appeal.
Red Onion: Adds crunch and sharpness; soak in water briefly to mellow its bite if desired.
Fresh Cilantro: Brightens up the flavors; do not skip unless you’re one of those people who “don’t like cilantro.”
Lime Juice: Freshly squeezed lime juice brightens every ingredient; trust me—it’s worth it!
Olive Oil: A splash of good-quality olive oil adds richness; extra virgin is always best.
Salt and Pepper: Essential seasonings to enhance all those delightful flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Corn: Start by shucking your fresh corn and cutting the kernels off the cob. It’s easier if you stand the cob upright in a bowl while cutting.
Combine Veggies: In a large mixing bowl, toss together your corn kernels, diced avocado, halved cherry tomatoes, and finely chopped red onion until well mixed.
Add Fresh Herbs: Gently fold in freshly chopped cilantro. If you’re feeling adventurous (or just want more flavor), consider adding some diced jalapeño for heat.
Dress It Up: In a separate small bowl, whisk together lime juice and olive oil with salt and pepper until combined. Drizzle this dressing over your salad mix.
Toss Gently: Use a spatula or wooden spoon to gently toss everything together without mashing your precious avocado—nobody wants guacamole here!
Serve Immediately: For best flavor, serve immediately or chill for about 30 minutes before serving to let those flavors mingle beautifully.
This Summer Corn Salad with Avocado will surely become your go-to dish for hot days ahead! Enjoy! refreshing lemon cheesecake squares.
[info_box title=”You Must Know”] This summer corn salad with avocado is a refreshing delight that brightens any meal. The sweet corn mingles beautifully with creamy avocado, creating a symphony of flavors. Perfect for potlucks, BBQs, or just a cozy dinner on the porch. [/info_box]
Perfecting the Cooking Process
Start by boiling the corn for about 5-7 minutes until tender, then cool it off before mixing. This ensures the corn retains its sweetness while providing a crunchy texture that pairs well with creamy avocado.
Add Your Touch
Feel free to swap in different vegetables like bell peppers or cucumbers for added crunch. A sprinkle of feta cheese can also elevate the flavor profile, making this dish even more delightful and versatile.
Storing & Reheating
Store the salad in an airtight container in the fridge for up to three days. Avoid reheating as fresh salads are best enjoyed cold, preserving their crispness and vibrant flavors.
[info_box title=”Chef’s Helpful Tips”] To enhance your summer corn salad with avocado, consider using freshly grilled corn for a smoky flavor. Always choose ripe avocados for creaminess, and try adding lime juice to prevent browning. Fresh herbs like cilantro or basil can also brighten up this dish significantly. [/info_box]
Sharing this recipe at a family picnic turned into quite the event! Everyone raved about how fresh and flavorful it was, and my cousin even asked for the recipe—so you know it’s a keeper.
FAQ
How long can I store summer corn salad with avocado?
For more inspiration, check out this Crispy Shrimp Balls recipe.
You can store it in the refrigerator for up to three days without losing quality.
Can I use frozen corn instead of fresh?
Yes, frozen corn works well; just be sure to cook it properly before mixing.
What can I add for extra protein?
Consider adding black beans or grilled chicken to make your salad more filling and nutritious. For more inspiration, check out this Delicious Hot Honey Chicken Bowls recipe.
Summer Corn Salad with Avocado
Enjoy a burst of summer flavors with this refreshing Summer Corn Salad with Avocado. Featuring sweet corn, creamy avocado, and vibrant cherry tomatoes, this salad is not only visually appealing but also a delicious addition to any gathering. Perfect for barbecues, picnics, or light meals, it comes together in just minutes and will impress your guests with its colorful presentation and zesty taste.
- Total Time: 22 minutes
- Yield: Serves 6
Ingredients
- 2 cups fresh corn kernels (about 3 ears)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Shuck the corn and cut the kernels off the cob.
- In a large bowl, combine corn kernels, diced avocados, cherry tomatoes, and red onion.
- Gently fold in the chopped cilantro.
- In a separate bowl, whisk together lime juice, olive oil, salt, and pepper; drizzle over the salad.
- Toss gently to combine without mashing the avocado.
- Serve immediately or chill for about 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, use freshly grilled corn for a smoky taste. Feel free to substitute bell peppers or cucumbers for added crunch. Add feta cheese for an extra layer of flavor.
