Corn Salad with Avocado

Name: Corn Salad with Avocado
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving
Ingredients: 2 corn on the cob; 1 avocado; 200 g / 7 oz cherry tomatoes; 2 shallots / scallions; 1/3 cup finely chopped coriander/cilantro; 2 tbsp lime juice or 1 1/2 tbsp lemon juice; 3 tbsp extra virgin olive oil; salt and pepper

User Reviews

5.0

120 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
4
Calories
253 kcal
Course
Side Dish

Corn Salad with Avocado

Kai Walton

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Recipe video above (see how I cut the kernels off!) My favourite corn salad, the one I make most often. Best made with fresh corn but canned is fine too. I love making this with avocado but when it's not available, I use cucumber which adds a great juicy crunch to this. Use lime or lemon for the dressing - both are great!

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Ingredients

Servings

2 corn on the cob (or 400g / 14 oz canned corn, drained)
1 avocado , cut into large dice
200 g / 7 oz cherry tomatoes , halved (or 2 large tomatoes, cut into large dice)
2 shallots / scallions , finely sliced or 1 small red onion finely chopped
1/3 cup finely chopped coriander/cilantro (or parsley)
2 tbsp lime juice or 1 1/2 tbsp lemon juice
3 tbsp extra virgin olive oil
salt and pepper

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Instructions

Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.