Description
This vibrant summer corn salad with avocado is a fresh, zesty side dish that bursts with flavor and color. Sweet corn, creamy avocado, crisp bell peppers, and tangy lime come together in a refreshing bowl that’s perfect for cookouts, picnics, or light weekday meals. It’s gluten-free, dairy-free, and incredibly easy to throw together in under 30 minutes.
Ingredients
- 4 ears fresh corn, grilled or boiled, kernels removed (or 3 cups frozen corn, thawed and dried)
- 1 ripe avocado, diced
- 1 red bell pepper, finely chopped
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra-virgin olive oil
- Juice of 2 limes
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 small jalapeño, finely chopped (seeds removed for less heat)
Instructions
- Cook the Corn:
Grill or boil the corn until just tender. If using frozen corn, ensure it’s fully thawed and patted dry. For more flavor, sauté it briefly in a hot skillet until lightly charred. - Prepare the Vegetables:
Dice the avocado, red bell pepper, and red onion. Chop the cilantro and jalapeño (if using). Set aside. - Mix the Salad:
In a large mixing bowl, combine the corn, avocado, red bell pepper, onion, cilantro, and jalapeño. - Dress the Salad:
Drizzle with olive oil and lime juice. Sprinkle with salt and pepper, then gently toss to combine without mashing the avocado. - Let It Rest:
Allow the salad to sit for 10–15 minutes before serving so the flavors can meld.
Notes
- Make Ahead Tip: Add avocado just before serving to avoid browning.
- Corn Substitute: You can use canned corn (drained) in a pinch—just sauté for better flavor.
- Storage: Best eaten fresh, but can be stored in an airtight container for up to 2 days.
- Variations: Add halved cherry tomatoes or black beans for extra color and protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilled or Mixed
- Cuisine: American, Mexican-Inspired