Avocado Corn Salad
Avocado Corn Salad is loaded with fresh & simple ingredients like creamy avocado, charred fresh corn, juicy tomatoes, red onion, and a zesty lime dressing with olive oil and cilantro. Get a taste of summer with this perfect side dish that is bursting with bold flavors.
Servings 8
Equipment
Ingredients
- 6 ears corn on the cob (shucked & silks removed)
- 1 pint cherry tomatoes halved
- 2 avocados diced
- 1-2 jalapeños diced
- 1/2 cup finely diced red onion
- 1/2 cup chopped fresh cilantro
- 2 limes juiced
- 1/4 cup olive oil
- kosher salt & black pepper to taste
Instructions
- Add the corn to a large skillet pan, over medium-high heat, and cook until all sides begin to get a light char. You may need to do this in 2-3 batches depending on the size of the skillet pan.6 ears corn on the cob
- Cut the corn off the cob using a sharp knife or corn peeler, and place the grilled/charred corn into a large bowl.
- Add the remaining ingredients into the bowl and gently stir everything together until combined. Taste and season with salt & pepper as needed.1 pint cherry tomatoes, 2 avocados, 1-2 jalapeños, 1/2 cup finely diced red onion, 1/2 cup chopped fresh cilantro, 2 limes, 1/4 cup olive oil, kosher salt & black pepper
- Serve right away, or you can refrigerate it covered for up to 1 hour to chill the salad and allow the flavors to blend. Serve this fresh salad as a side dish, with tortilla chips, taco topping, or with crusty bread for a light lunch. Enjoy!
Notes
Cut Corn Off Cob : I have linked a handy corn peeler up in the recipe card that works well. Or you can put an upside down bowl in the middle of a plate, hold the corn cob vertically on top of the bowl, and use a sharp knife to carefully cut the corn off the cob. It will fall onto the plate as you cut it.
Jalapeños : For a mild heat use 1-2 jalapeños and remove the seeds and white membrane before dicing. For a higher spice level, use 2 jalapeños and keep the seeds and white membrane intact.
Olive Oil : I prefer using extra-virign 'light tasting' olive in this recipe, but use what you like.
Salt & Pepper : Any preferred salt can be used (I LOVE kosher salt) and use as little or as much as you prefer. I end up using about 1/2 teaspoon kosher salt and just a very small pinch of pepper.