Avocado Corn Salad

Name: Avocado Corn Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 serving
Ingredients: 6 ears of fresh uncooked sweet corn; 1 cup red onion; 1 large avocado; lime juice; ¼ cup fresh basil; 1 teaspoon sea salt; ground pepper

User Reviews

4.8

42 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
8
Calories
114 kcal
Course
Salad
Cuisine
American

Avocado Corn Salad

Odette Barnes

Report

This avocado corn salad topped with lime juice and fresh basil. This salad is the perfect healthy summer side dish because there's no cooking involved!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

6 ears of fresh uncooked sweet corn husked and cut from cob (4 1/2 cups)*
1 cup red onion diced
1 large avocado diced
lime juice 1 lime or about 3 Tablespoons
¼ cup fresh basil chopped
1 teaspoon sea salt
ground pepper to taste

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

After husking and cutting corn from the cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl.
Serve immediately or allow it to marinate for a few hours. I like to make it the night before and allow it to marinate over night as it tastes even better the next day.

Notes

Protein – Add a little protein to this salad by tossing in about 1/2 cup of beans (chickpeas or black beans would be delicious) or adding in some chopped grilled chicken. This apple cider vinegar chicken would be yummy.
Feta cheese – This would be a great addition to the salad. You could even do vegan feta if needed.
Sweet corn – We’re using raw and uncooked sweet corn, but of course, you can always quickly cook the corn if you want! If you use frozen sweet corn it should be fine, however, I haven’t recipe tested it. I would recommend putting the corn in a strainer to defrost so any excess liquid is removed from the corn. You don’t want the salad to be watery.