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5 from 1 vote
Close Up of Avocado Corn Salad in a Glass Bowl
Avocado Corn Salad
Prep Time
15 mins
Cook Time
3 mins
Total Time
18 mins
 

This refreshing avocado corn salad features juicy cherry tomatoes, fresh cilantro, and a hint of lime. Easy to make and perfect as a summery side dish or even a light lunch!

Course: Side
Cuisine: American
Servings: 8
Calories: 223 kcal
Author: Alissa Saenz
Ingredients
  • 3 medium ears fresh corn, shucked
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon salt, plus more to taste
  • 2 medium just ripe avocados, diced
  • 2 cups cherry tomatoes, halved
  • ¼ cup diced red onion
  • ¼ cup chopped fresh cilantro
Instructions
  1. Bring a large pot of water to a boil. Add the corn (still on the cobs) and boil it for 3 minutes.

  2. While the corn boils, fill a large bowl or pot with ice water.

  3. After the corn has finished boiling, remove the pot from heat, then use tongs to remove the cobs and transfer them directly to the ice water bath. Let the corn sit in the bath for a minute or two, until cool, before removing it from the ice bath.

  4. Use a sharp knife to cut the corn kernels from each cob.

  5. Make the dressing by mixing the lime juice, olive oil, garlic, cumin and salt in a small container.

  6. Place the corn kernels into a large mixing bowl. Add the avocado, cherry tomatoes, onion, and cilantro.

  7. Pour the dressing over the corn mixture and stir to distribute the ingredients.

  8. Taste-test the salad and season it with additional salt to taste. Adjust any other seasonings to your liking.

  9. Serve.

Nutrition Facts
Avocado Corn Salad
Amount Per Serving (0.75 cups (⅛ of recipe))
Calories 223 Calories from Fat 152
% Daily Value*
Fat 16.9g26%
Saturated Fat 3.1g16%
Sodium 162mg7%
Potassium 546mg16%
Carbohydrates 19.4g6%
Fiber 5.7g23%
Sugar 3.8g4%
Protein 3.4g7%
Calcium 18mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.