Avocado Corn Salad
User Reviews
5
Avocado Corn Salad
Description
The Avocado Corn Salad starts by combining thawed corn with diced red onion and red pepper in a bowl, then seasoning the mixture with olive oil, minced garlic, ground cumin, salt, and fresh lime juice. Fresh chopped cilantro adds herbal brightness. The seasoned salad is refrigerated to allow the flavors to meld and chill.
Just before serving, diced avocado and halved grape tomatoes are carefully mixed in to preserve their texture and freshness. The finished salad presents a contrast between sweet, crunchy corn and pepper, creamy avocado, and juicy tomatoes. The cumin and garlic provide a warm, earthy note enhanced by fresh lime juice for brightness.
Serving suggestions include tortilla chips as a dip, a topping for grilled chicken or fish, or filled into tortillas as a fresh taco component. This salad is versatile for summer meals or light dining with balanced textures and flavors.
Use fresh, frozen, or well-drained canned corn based on availability. When preparing in advance, hold off adding avocado and tomatoes until serving time to avoid browning or sogginess. Leftovers keep well refrigerated for up to three days.
Ingredients
- 2 cups corn thawed, frozen
- 1/2 cup red onion diced
- 1/2 cup red pepper diced
- 2 teaspoons olive oil
- 2 teaspoons garlic minced
- 2 teaspoons cumin
- 1 teaspoon salt
- lime juice juice from 1/2 lime
- 1/4 cup cilantro chopped, fresh
- 1 grape tomato sliced in half, handful
- 2 avocado chopped into cubes
Instructions
- In a medium sized bowl, combine all ingredients except avocados and grape tomatoes. Mix well and store in the refrigerator until ready to serve.
- Right before serving, carefully mix in the avocados and tomatoes. Serve with tortilla chips, use as a topping for grilled chicken or fish, or scoop into tortillas and serve as tacos. Enjoy!
Notes
- Frozen, fresh, or canned corn (well drained) can be used; fresh or grilled corn adds extra flavor with no required cooking.
- Add grilled chicken or cooked chickpeas to make the salad a full meal.
- Store leftovers in an airtight container refrigerated for up to three days.
- For best texture, add avocado and grape tomatoes just before serving to prevent mushiness or browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 510mg | 21% |
| Potassium | 464mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 25.2mg | 28% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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