Summer Corn Salad Avocado (Print-Friendly Version)
Sweet corn, juicy tomatoes, and avocado tossed with lime and cilantro for a refreshing summer side.
# What You’ll Need to Make This:
→ Salad Base
01 -
4 corn cobs (approximately 3–4 cups kernels)
02 -
1 cup cherry tomatoes, halved or quartered
03 -
⅓ small red onion, finely chopped
04 -
2 tablespoons fresh cilantro, chopped (leaves and stems)
→ Dressing and Finish
05 -
Juice of 3–4 limes (enough to coat mixture)
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1–2 ripe avocados, diced
# How to Prepare:
01 -
Bring a large pot of water to a boil over high heat. Remove husks and silk from corn cobs. Add cobs to boiling water, cover, and cook for 1.5 to 2 minutes. Drain immediately and place corn on a tray to cool completely.
02 -
Once cooled, hold each cob upright and carefully slice off the kernels with a sharp knife.
03 -
In a large mixing bowl, combine corn kernels, cherry tomatoes, red onion, and chopped cilantro. Pour in lime juice and toss well. Season generously with salt and black pepper. Taste and adjust seasoning if needed.
04 -
Cover the bowl and refrigerate for at least 1 hour to allow the flavours to meld. (Optional but recommended.)
05 -
Just before serving, gently fold in diced avocado. Serve immediately, garnished with additional cilantro if desired.
# Extra Tips:
01 -
For enhanced flavour, grill the corn instead of boiling. Add avocado just before serving to prevent browning.