Avocado Corn Salad
Avocado Corn Salad with fresh corn, cucumber, tomato, avocado and lime is one of those summer salads that disappears fast at any gathering.
Servings: 8 servings
Calories: 202kcal
Ingredients
- 3 ears of corn 2 cups corn kernels
- 1 lb mini cucumbers or 1 large English cucumber sliced
- 1 lb grape/cherry tomatoes cut in halves or regular size, chopped
- 3 medium-large avocados cubed
- 3 green onion sprigs finely chopped
- 1 lime zest and juice of
- 2 tbsp olive oil extra virgin
- 1/2 tsp salt
- Ground black pepper to taste
Instructions
- To cook corn:°Grill: Remove corn from the husk and grill on medium heat for 20 mins or so, turning every 5 mins.°Instant Pot corn on the cob - so easy!!!°Microwave: Remove the end and microwave with husk on for 4 minutes. After you can pick it up by the end and it will slide out of the husk.°Frozen corn: Place in a colander into a bowl with hot water for a few minutes and then drain thoroughly.
- To remove cooked corn kernels off the cob, hold cob vertically with narrow tip down on a cutting board and using a chef's knife cut them off in "stripes".
- In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper.
- Stir gently and serve cold.
Video
Notes
- Store: Refrigerate covered for up to 1 day.
- Make ahead: Add all ingredients, except avocado, to a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.
Nutrition
Serving: 0.67cup | Calories: 202kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 161mg | Fiber: 7g | Sugar: 5g