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Corn and Avocado Salad
Two cups of fresh or thawed corn kernels mix with chopped tomato, cilantro, two tablespoons of lime juice, olive oil, salt, and a pinch of sugar. Letting the base sit for five to ten minutes before the avocado goes in allows the tomato juices and lime to meld into a light dressing on their own. Dice the avocado just before serving to keep it from browning. Four servings in 15 minutes — works as a side dish, a topping for grilled fish, or a scoop for tortilla chips.
Ingredients
- 2 cups fresh corn kernels or 1 (10-ounce) package frozen whole-kernel corn, thawed
- 1 (6- to 8-ounce) ripe medium tomato, cut into ½-inch pieces
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 ripe medium avocado
Instructions
- 1Mix the corn, chopped tomato, cilantro, lime juice, olive oil, salt, and sugar together in a medium bowl.
- 2Halve the avocado, discard the pit, and remove the peel just before you're ready to eat. Cutting the avocado at the last minute prevents it from turning brown.
- 3Dice the peeled avocado into half-inch chunks and gently fold them into the corn mixture.
Notes
- Serving: Spoon the salad over crisp lettuce leaves for a fresh, crunchy base, or scoop it up with tortilla chips.
- Make ahead: You can mix the corn and tomato base up to a day in advance, but don't add the avocado until right before eating.
Recipe Details
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