There’s something magical about a Corn Salad with Avocado that makes it burst with flavor and color. Imagine sweet, juicy corn dancing with creamy avocado grilled cheese-delight/”>Creamy avocado grilled cheese The aroma wafts through the air, teasing your senses and promising a fresh, delightful experience.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What can I add to enhance the flavor of Corn Salad with Avocado?
- Can I make Corn Salad with Avocado ahead of time?
- Is this salad suitable for meal prep?
- 📖 Recipe Card
Whether you’re hosting a summer barbecue or enjoying a casual picnic in the park, this dish brings people together. It’s not just salad; it’s an invitation to savor life’s simple pleasures while enjoying those cherished moments with friends and family. Cheesy taco rice dish.
[info_box title=”Why You’ll Love This Recipe”] This Corn Salad with Avocado is incredibly easy to whip up, taking only minutes to prepare. Its fresh flavors and stunning colors will impress everyone at your table. Versatile enough for any occasion, it pairs beautifully with grilled meats or can stand alone as a light meal. Plus, it’s packed with nutrients that make you feel good! [/info_box]
I remember the first time I made this Corn Salad with Avocado for a family gathering. Everyone couldn’t stop raving about how delicious it was, making me feel like a culinary superstar! Hearty vegan Moroccan stew.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Corn: Using sweet corn on the cob enhances flavor; grill or boil for the best results.
Ripe Avocados: Choose avocados that yield slightly under pressure for perfect creaminess; they should be bright green inside. Savory ranch green beans.
Cherry Tomatoes: These bite-sized beauties add sweetness and color; opt for vibrant red or yellow varieties.
Red Onion: Thinly slice for sharpness; soak in cold water to mellow its flavor if desired.
Lime Juice: Freshly squeezed lime juice brings zesty brightness; avoid bottled versions for optimal freshness.
Cilantro: A handful of fresh cilantro adds an aromatic touch; feel free to adjust based on personal preference.
Salt and Pepper: Essential seasonings that enhance every ingredient’s natural flavors; season generously but taste as you go.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by husking 4 ears of fresh corn and rinsing them under cold water. Feel free to hum your favorite tune while you work; it’s all about having fun!
Cook the Corn: Boil the corn in salted water for about 5-7 minutes until tender. Alternatively, grill the ears until charred for that smoky flavor explosion. Let them cool before cutting off the kernels.
Chop Your Veggies: While the corn cools, dice 2 ripe avocados and halve 1 pint of cherry tomatoes. Get ready for some colorful action in your bowl!
Toss It All Together: In a large mixing bowl, combine the corn kernels, diced avocados, halved cherry tomatoes, and thinly sliced red onion. The colors should look like summer on a plate!
Add Flavor Boosters: Drizzle 3 tablespoons of freshly squeezed lime juice over your mixture along with salt and pepper to taste. Gently toss everything together using a spatula—no roughhousing here!
Garnish and Serve**: Sprinkle chopped cilantro over the top before serving. Enjoy immediately or let it chill in the fridge for about 30 minutes to allow those flavors to mingle. Trust me; patience has its rewards!
[info_box title=”You Must Know”] This delightful Corn Salad with Avocado combines crisp textures and vibrant flavors, making it a refreshing side dish. It’s perfect for summer barbecues but versatile enough to enjoy year-round. The colorful presentation will have your friends asking for the recipe! [/info_box]
Perfecting the Cooking Process
Start by boiling the corn until tender, then let it cool while you chop the avocado and other ingredients. This efficient sequence saves time and keeps everything fresh.
Add Your Touch
Feel free to swap out ingredients based on your preferences, such as using cherry tomatoes instead of bell peppers or adding feta cheese for an extra zing.
Storing & Reheating
Store your Corn Salad with Avocado in an airtight container in the fridge for up to three days. Avoid reheating; serve cold for best flavor!
[info_box title=”Chef’s Helpful Tips”] Use fresh corn for the sweetest flavor; frozen can work too if necessary. Make sure to cut avocados just before serving to prevent browning. A squeeze of lime juice not only enhances flavor but also keeps avocados vibrant.[/info_box]
Sometimes, I can’t believe how quickly this salad disappears at gatherings! Friends rave about its freshness and often request my “secret” ingredient—spoiler alert: it’s love (and maybe a dash of lime)!
FAQ
What can I add to enhance the flavor of Corn Salad with Avocado?
Consider adding jalapeños for heat or cilantro for a fresh herbaceous note.
Can I make Corn Salad with Avocado ahead of time?
Yes, prepare it a few hours in advance, but add avocado just before serving.
Is this salad suitable for meal prep?
Absolutely! Just store ingredients separately until ready to mix and serve.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Delicious Corn Salad with Avocado
- Total Time: 22 minutes
- Yield: Serves 4
Description
Experience the burst of flavor and color in this vibrant Corn Salad with Avocado. Sweet corn mingles with creamy avocado, juicy cherry tomatoes, and zesty lime juice to create a refreshing dish perfect for summer barbecues and casual picnics. Quick to prepare and packed with nutrients, this salad is not just a side dish; it’s an invitation to enjoy life’s simple pleasures with loved ones.
Ingredients
- 4 ears fresh corn
- 2 ripe avocados
- 1 pint cherry tomatoes (halved)
- 1 small red onion (thinly sliced)
- 3 tablespoons fresh lime juice
- 1/4 cup fresh cilantro (chopped)
- Salt and pepper (to taste)
Instructions
- Husk the corn and rinse under cold water.
- Boil the corn in salted water for 5-7 minutes until tender or grill until charred. Let cool before cutting off the kernels.
- Dice the avocados and halve the cherry tomatoes.
- In a large bowl, combine corn kernels, avocados, cherry tomatoes, and red onion.
- Drizzle lime juice over the mixture, season with salt and pepper, and gently toss to combine.
- Garnish with chopped cilantro before serving. Chill for 30 minutes if desired.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side
- Method: Boiling/Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
