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–+ servings
Jennifer Johnson

Summer Corn Salad with Avocado: Refreshing and Easy Recipe

A refreshing and easy summer salad featuring fresh corn, avocado, and a zesty lime dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh corn kernels about 4 ears of corn
  • 1 medium red bell pepper diced
  • 1 medium cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 ripe avocado diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup lime juice about 2 limes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder optional

Method
 

  1. In a large mixing bowl, combine the fresh corn, red bell pepper, cucumber, cherry tomatoes, avocado, red onion, and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and chili powder (if using).
  3. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
  4. Let the salad sit for about 10 minutes at room temperature to allow the flavors to meld.
  5. Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 8.5gSodium: 200mgFiber: 3gSugar: 3g

Notes

  • For added protein, consider mixing in black beans or grilled chicken.
  • Try adding a pinch of cumin for a different flavor profile or substitute the cilantro with parsley for a milder taste.

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