Description
A bright, refreshing summer salad featuring sweet corn, juicy tomatoes, creamy avocado, and a zesty lime dressing. This dish is your go-to side for picnics, barbecues, or a simple lunch on a hot day. It’s quick to prepare, packed with fresh flavor, and flexible enough to serve alongside nearly anything. Use grilled corn for a smoky twist, or keep it simple with lightly blanched kernels. Either way, this salad is proof that fresh ingredients don’t need much to become something unforgettable.
Ingredients
4 ears of fresh corn (or 3 cups frozen, thawed)
1 cup cherry tomatoes, halved
1 ripe avocado, diced
½ large cucumber, peeled and diced
¼ cup red onion, thinly sliced
¼ cup chopped fresh cilantro (or parsley)
Juice of 1–2 limes
2 tablespoons olive oil
Salt and black pepper to taste
Optional Add-ins:
¼ cup crumbled feta or cotija cheese
1 small jalapeño, finely chopped
½ cup black beans
Instructions
- Shuck and clean the corn. Grill for 7–10 minutes or blanch in boiling water for 3–4 minutes. Let cool and slice kernels off the cob.
- Prep all vegetables: halve tomatoes, dice avocado and cucumber, slice onion, and chop herbs.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Combine corn, tomatoes, cucumber, onion, and herbs in a large bowl.
- Pour the dressing over and toss gently to combine.
- Add avocado just before serving and toss lightly.
- Taste and adjust seasoning if needed.
Notes
To mellow onion flavor, soak slices in cold water for 10 minutes before adding.
Add chili flakes or jalapeño for a spicy version.
Chill the salad for 30 minutes before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad, Side
- Method: Grilling or Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180