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Avocado Corn Salad

Avocado Corn Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh corn, kernels cut off (about 3 cups)
  • 2 medium avocados, diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, finely diced
  • ⅓ cup chopped fresh cilantro
  • 3 tbsp fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 jalapeño, seeded and minced (optional)

Method
 

  1. Cut the corn kernels off the cob, working around each ear to get about 3 cups total.
  2. Whisk the lime juice, olive oil, salt, and pepper together in a small bowl until smooth.
  3. Combine the corn, avocado, tomatoes, onion, cilantro, and jalapeño in a large bowl. Pour the dressing over and toss gently until evenly coated. Serve right away.

Notes

For the freshest look, add the avocado just before tossing. The salad holds for about an hour at room temperature; after that, the avocado will start to soften and darken.