Avocado Corn Salad

This avocado corn salad is an easy and healthy summer recipe made with avocado, corn, tomato, lime juice, and fresh cilantro. Pairs well with fish, grilled chicken, or steak! So delish!

Course dairy-free, gluten-free, nut-free, Salad

Cuisine American

Keyword avocado corn salad

Prep Time 10

Total Time 10

Servings cups

Calories 323kcal

Author Erin Antoniak

Ingredients

4 ears of corn shucked + cooked, or about 2 (15oz) cans of corn.
3 avocados diced.
1 lb cherry/grape tomatoes sliced in halves or quarters.
1 small red onion diced fine.
⅓ cup cilantro roughly chopped.
2 limes - juiced
1 teaspoon lime zest
2 cloves garlic minced
¼ cup olive oil or avocado oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flake optional
1 jalapeno diced (optional)

Instructions

Prepare your corn by either grilling it or boiling it, then cutting it off the cob into kernels. If you're using canned corn, drain and rinse it.
Place the corn in a bowl, then add in diced avocado, tomatoes, onion, and cilantro (and optional jalapeno).
In another bowl, whisk together the lime juice, garlic, olive oil, salt, pepper, lime zest, and chili flakes.
Drizzle the dressing over top of the corn salad mixture and toss until well combined.
Let chill in fridge for at least one hour, I prefer at least 4 hours so flavors have time to combine.
Serve cold or at room temperature.

Nutrition