Summer is here, and nothing screams sunshine quite like a delicious summer corn salad with avocado. Imagine a vibrant bowl overflowing with sweet corn, creamy avocado, and zesty lime, bursting with flavors that dance on your taste buds. Lentil Greek Salad with Dill This delightful dish is perfect for picnics, barbecues, or just a casual dinner on the patio while you soak up those golden rays. Chipotle Tahini Bowl Recipe Spring Roll Bowls with Garlic Lime Sauce.

Speaking of soaking up the sun, I remember one summer day when my friend decided to host an impromptu backyard barbecue. With only a few hours to prepare, I whipped up this salad and watched as friends flocked around the bowl like seagulls to fries on the beach. The fresh ingredients and zesty dressing had everyone raving – it was gone faster than you can say “corn on the cob!”

I vividly recall the first time I brought this salad to a potluck; everyone wanted the recipe! Cheese Tortellini Pasta Salad.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Use sweet corn on the cob for maximum flavor; grilled corn adds a smoky touch.
• Ripe Avocado: Choose avocados that yield slightly to pressure for creaminess; they add richness.
• Cherry Tomatoes: Opt for vibrant varieties; they provide sweetness and color contrast.
• Red Onion: Slice thinly for a mild crunch that balances the other flavors.
• Lime Juice: Freshly squeezed lime juice elevates the dish with its bright acidity.
• Cilantro: Fresh cilantro brings herbal notes; feel free to substitute with parsley if preferred.
• Salt and Pepper: These basic seasonings help enhance all the flavors in this summer delight.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Veggies: Start by shucking fresh corn off the cob; use a sharp knife for easy removal. Chop your cherry tomatoes in half and finely slice the red onion.

Cook Your Corn (Optional): If you prefer grilled corn flavor, heat your grill to medium-high. Grill ears of corn for about 10 minutes, turning occasionally until charred.

Cube That Avocado: Halve your ripe avocados and remove their pits carefully. Scoop out flesh and cut into bite-sized cubes while marveling at its creamy texture.

Mix It All Up: In a large bowl, combine corn (grilled or raw), tomatoes, red onion, avocado cubes, and chopped cilantro. Gently toss to mix without mashing those precious avocados.

Dress It Right!: Drizzle freshly squeezed lime juice over your salad mix. Season generously with salt and pepper before giving it another gentle toss.

Serve & Enjoy!: Transfer your stunning creation into a serving bowl and gather everyone around! Watch as they dig in and enjoy every colorful bite of this delicious summer corn salad with avocado. For more inspiration, check out this Easy Corned Beef and Cabbage recipe.

This dish is not just food; it’s a celebration of summer flavors that will have your guests asking for seconds!

Perfecting the Cooking Process

Start by boiling the corn for about 5 minutes until tender. While it cools, chop your vegetables to save time and ensure everything is ready to mix. For more inspiration, check out this Garlic Parmesan Smashed Potatoes recipe.

Add Your Touch

Feel free to swap out ingredients; try cherry tomatoes instead of bell peppers or add crumbled feta for a tangy twist. Customize to your taste buds!

Storing & Reheating

Store the salad in an airtight container in the fridge for up to three days. Avoid reheating; this dish is best served cold and fresh.

Cooking this dish always reminds me of my neighbor’s barbecue last summer when everyone went back for seconds—such an unforgettable moment filled with laughter and compliments!

FAQ

What can I substitute for avocado in this salad?

Try using diced mango or cucumber for a refreshing alternative without losing creaminess.

Can I make this salad ahead of time?

Yes, prepare it a few hours ahead; just keep it chilled until serving.

How do I choose the best corn for my salad?

Look for bright yellow kernels that are firm and plump, avoiding any that look dried out.

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Refreshing Summer Corn Salad with Avocado

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• Author: Mery Mack
• Total Time: 20 minutes
• Yield: Serves about 6 people 1x

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Description

Dive into the vibrant flavors of summer with this easy-to-make corn salad featuring creamy avocado. Bursting with sweetness from fresh corn and zesty lime, it’s the ultimate side dish for barbecues, picnics, or casual dinners on the patio. This colorful salad is not only delicious but also a crowd-pleaser that will have your guests coming back for seconds.

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Ingredients

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• 4 ears fresh corn, shucked (about 2 cups kernels)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely sliced
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup chopped cilantro
• Salt and pepper to taste

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Instructions

1. Boil the corn for about 5 minutes until tender. Drain and let cool.
2. While the corn is cooling, chop the cherry tomatoes and finely slice the red onion.
3. Halve the avocados, remove pits, scoop out flesh, and dice into bite-sized cubes.
4. In a large bowl, combine the corn (cooled), tomatoes, red onion, avocado cubes, and cilantro.
5. Drizzle lime juice over the mixture and season with salt and pepper. Gently toss to combine.
6. Transfer to a serving bowl and enjoy immediately.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Boiling/Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 3g
• Sodium: 130mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 7g
• Protein: 3g
• Cholesterol: 0mg