Description
This sweet and creamy Summer Corn Salad with Avocado brings sunshine to your table in minutes – no cooking required for the ultimate summer side dish!
Ingredients
Scale
- 4 ears fresh sweet corn (about 3 cups kernels)
- 2 large ripe avocados, diced into ¾-inch cubes
- 1 pint cherry tomatoes, halved (about 2 cups)
- ½ medium red onion, finely diced (about ½ cup)
- ½ cup fresh cilantro leaves, roughly chopped
- 1 jalapeño, seeded and minced (optional)
- 3 tablespoons extra virgin olive oil
- Juice of 2 limes (about ¼ cup)
- 1 small garlic clove, minced
- 1 teaspoon honey or agave nectar
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cut corn kernels from cobs using a sharp knife, catching them in a bowl. If preferred, grill corn first until lightly charred, then cool before cutting.
- Combine corn kernels, halved cherry tomatoes, and diced red onion in a large bowl. Add minced jalapeño if using.
- In a small bowl, whisk together olive oil, lime juice, minced garlic, honey, cumin, salt, and pepper until well combined.
- Pour the dressing over the vegetables and toss gently. Add chopped cilantro and fold to combine.
- Let the mixture sit for 5 minutes to allow flavors to meld.
- Just before serving, dice the avocados and gently fold them into the salad to prevent browning and maintain their texture.
- Transfer to a serving bowl, garnish with additional cilantro if desired, and serve immediately.