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Summer Corn Salad with Avocado: A Fresh and Vibrant Delight

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A bright, crunchy summer salad combining sweet corn, creamy avocado, juicy tomatoes, and fresh herbs, tossed in a light lime–cilantro dressing.

Ingredients

Scale
  • 4 ears fresh corn (or 3 cups frozen corn, thawed)
  • 1 large ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, finely diced
  • 1/2 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp extra-virgin olive oil
  • Juice of 2 limes
  • 1 tsp honey or agave nectar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. If using fresh corn, grill or boil ears for 8–10 minutes until tender, then let cool and cut kernels off the cob.
  2. In a large bowl, whisk together olive oil, lime juice, honey (or agave), salt, and pepper to make the dressing.
  3. Add corn, avocado, tomatoes, red onion, bell pepper, jalapeño (if using), and cilantro to the bowl.
  4. Toss gently until everything is evenly coated in the dressing.
  5. Adjust seasoning with more salt, pepper, or lime juice as desired.
  6. Chill in the refrigerator for at least 15 minutes before serving to let flavors meld.

Notes

  • For a smoky flavor, char the corn kernels directly on a gas burner or grill.
  • Make ahead: keep dressing separate and toss just before serving to prevent avocado browning.
  • Customize with feta or cotija cheese for a vegetarian (non‐vegan) option.
  • Swap cilantro for fresh basil for a different herb note.

Nutrition

Keywords: summer salad,corn salad,avocado salad,lime dressing,vegan side dish

Find it online: https://recipesfoodeasy.com/summer-corn-salad-with-avocado-a-fresh-and-vibrant-delight/