Go Back
–+ servings
Summer Corn Salad with Avocado

Summer Corn Salad with Avocado for a Refreshing Picnic Delight

This Summer Corn Salad with Avocado is a delightful combination of fresh corn and creamy avocado, perfect for picnics and outdoor gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 portions
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 ears Fresh Corn boiled, grilled, or raw
  • 2 medium Avocado toss with lime juice before serving
  • 1 cup Tomatoes optional
  • 1/2 medium Red Onion soak in water if desired
  • 1/4 cup Cilantro can substitute with parsley or basil
For the Dressing
  • 1 lime Lime Juice freshly squeezed is best

Equipment

  • Pot
  • Mixing Bowl
  • cutting board
  • knife

Method
 

Preparation Steps
  1. Cook the corn by boiling or grilling until tender, then let it cool and cut off the kernels.
  2. Dice the avocado, chop the tomatoes, finely dice the red onion, and mince the cilantro.
  3. In a bowl, combine the corn and the chopped vegetables.
  4. Drizzle lime juice over the salad and gently mix to combine.
  5. Serve immediately or refrigerate for about 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 120mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 1mg

Notes

For best flavor, enjoy immediately. Store in an airtight container for up to 24 hours, adding avocado just before serving to maintain freshness.

Tried this recipe?

Let us know how it was!