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Fresh Corn and Avocado Salad with Zesty Lime Dressing

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A quick, fresh, and vibrant summer salad combining sweet corn, creamy avocado, and a tangy lime dressing with a hint of cumin and cilantro. Perfect for picnics, barbecues, or a light meal.

Ingredients

Scale
  • 4 ears fresh corn, husked (or about 4 cups fresh kernels), grilled or boiled
  • 2 medium ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped (soaked in cold water for 10 minutes if desired)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 large limes (about 3 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon honey or agave
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Prepare the corn: Grill ears of corn over medium-high heat for 10-12 minutes, turning occasionally until charred spots appear, or boil in salted water for 5-7 minutes until tender. Let cool slightly.
  2. Cut the kernels: Stand each ear of corn on its end and slice downward to remove kernels. Collect about 4 cups of kernels and place in a large mixing bowl.
  3. Dice the avocados: Cut avocados in half, remove pits, scoop out flesh, and dice into bite-sized pieces. Add to the bowl with corn.
  4. Prep other veggies: Halve cherry tomatoes, finely chop red onion and cilantro. Add to the mixing bowl. If onion is too sharp, soak in cold water for 10 minutes and drain before adding.
  5. Make the dressing: In a small bowl, whisk together lime juice, olive oil, ground cumin, honey, salt, and pepper. Adjust seasoning to taste.
  6. Toss the salad: Pour dressing over the corn and avocado mixture. Gently fold with a spatula or large spoon to combine without mashing the avocado.
  7. Rest and serve: Let salad sit for 5-10 minutes at room temperature to allow flavors to meld. Stir gently before serving.

Notes

Add lime juice immediately after dicing avocado to slow browning. Grill corn for smoky flavor or boil for natural sweetness. Soak red onion in cold water to soften sharpness. Toss salad gently to avoid mashing avocado. Adjust honey and lime juice to balance sweetness and acidity. Store leftovers in airtight container with extra lime juice to keep avocado fresh; best eaten within 2 days.

Nutrition

Keywords: fresh corn salad,avocado salad,zesty lime dressing,summer salad,quick salad,healthy salad,vegetarian salad,gluten-free salad

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