Description
A refreshing Corn Avocado Salad bursting with flavors and textures, perfect for summer gatherings.
Ingredients
Scale
- 4 sweet ears of fresh corn (shucked)
- 1 large tomato (seeded and diced)
- 1 lime (juiced)
- ¼ cup basil (freshly torn)
- Kosher salt and black pepper (freshly ground)
- 1 large avocado (semi-ripe)
Instructions
- Start with the corn: Immerse the shucked corn in a large pot of cold water. If your corn lacks sweetness, stir in 2-3 tablespoons of sugar.
- Cook the corn: Bring the water to a rapid boil, boil uncovered for about 5 minutes, then immediately remove from heat and cover with a lid. Let it sit for 15 minutes undisturbed.
- Cool the corn: Using tongs, transfer the ears to a colander and rinse with cold water to stop the cooking process. Once cool enough to handle, slice down the ears with a sharp knife to harvest the kernels.
- Combine ingredients: In a large serving bowl, add the corn kernels, freshly torn basil leaves, and half the lime juice. Sprinkle in kosher salt and freshly ground black pepper to taste. Gently toss using a rubber spatula.
- Prepare the avocado: Peel, seed, and cut the avocado into small cubes. Toss them with the remaining lime juice, then carefully fold them into the corn mixture.
- Serve immediately to revel in the freshness!
Notes
Make ahead by preparing corn and other ingredients separately; combine just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: corn salad, avocado salad, summer salad, refreshing salad, healthy recipe