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Corn and Avocado Salad
Crisp, sweet corn and rich, creamy avocado make an unbeatable pair in this refreshing summer side. Juicy tomatoes and fresh cilantro add bright pops of color, while a simple lime dressing ties it all together with a tangy bite. It's a fantastic companion for grilled chicken or fish, but it's hearty enough to scoop up with tortilla chips for a light lunch. You'll love how the flavors deepen if you let the base sit for a bit before adding the avocado.
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.