Description
This Avocado and Corn Side Salad is a bright, fresh, and flavorful mix of creamy avocado, sweet corn, juicy tomatoes, crisp cucumber, and a zesty lime dressing. It’s the perfect quick salad for summer BBQs, potlucks, or taco nights.
Ingredients
Scale
- 2 cups corn kernels (fresh, grilled, or frozen and thawed)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Optional: pinch of chili flakes or 1 diced jalapeño
Instructions
- No Preheating Required: This is a fresh, no-cook salad.
- Combine Ingredients: In a large mixing bowl, combine corn, cherry tomatoes, cucumber, red onion, and cilantro.
- Dress the Salad: Drizzle with lime juice and olive oil. Season with salt and pepper. Toss to coat evenly.
- Fold in Avocado: Gently add diced avocado last and fold carefully to avoid mashing.
- Adjust and Serve: Taste and adjust seasoning. Garnish with extra cilantro or lime wedges if desired. Serve immediately or chill for 10–15 minutes.
Notes
- Use fresh corn for extra sweetness and crunch, or lightly char it for smoky flavor.
- Add lime zest for more citrus punch.
- Make ahead by prepping everything but avocado, which should be added just before serving.