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Corn Avocado Salad

Corn avocado salad with cherry tomatoes, red onion, and fresh herbs
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A delightful combination of sweet corn, creamy avocado, and fresh vegetables, perfect for summer gatherings.

Ingredients

Scale
  • 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 or 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 to taste

Instructions

  1. Start by bringing a large pot of water to a boil.
  2. Place the corn on the cob into the boiling water and cook for 3 minutes.
  3. Drain the corn and then run it under cold water to stop the cooking process and cool it down.
  4. Once the corn is cool enough to handle, cut the corn off the cob and let it cool completely.
  5. In a large bowl, combine the diced avocado, halved cherry tomatoes, sliced shallots or scallions, and chopped coriander or parsley.
  6. Add the cooled corn to the bowl.
  7. Drizzle lime juice and olive oil over the mixture, and sprinkle with a good pinch of salt and pepper.
  8. Toss everything together gently to combine.
  9. Serve immediately, or refrigerate for a short while to let the flavors meld.

Notes

Choose fresh corn and ripe avocados for the best flavor. Adjust the seasoning according to your taste.

Nutrition

Find it online: https://slicesync.com/corn-avocado-salad/