Description
Looking for the best corn salad with avocado? This quick, easy, and healthy recipe is full of fresh flavor and summer color! It’s one of the best ideas for a light side dish or lunch. Simple ingredients, bold flavor, and totally beginner-friendly. Perfect for BBQs, picnics, or weekday meals!
Ingredients
- 3 cups corn (fresh, canned, or frozen)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lime juice
- Salt to taste
- Black pepper to taste
Instructions
- If using fresh corn, cook and cut it off the cob. Let cool.
- Halve the tomatoes, dice the avocado, and chop onion and parsley.
- In a large bowl, combine corn, tomatoes, onion, avocado, and parsley.
- Whisk together olive oil, lime juice, salt, and pepper in a small bowl.
- Pour dressing over salad and gently toss to combine.
- Serve immediately or chill for 15 minutes to blend flavors.
Notes
- Add avocado just before serving to keep it fresh.
- Use jalapeño or chili flakes for a spicy kick.
- Great as a taco filling or side dish for grilled meals.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook or Boil
- Cuisine: Mexican-Inspired