Ingredients
For the Salad:
3 cups corn kernels (fresh, canned, or frozen)
2 large ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1 red bell pepper, diced
1/4 cup fresh cilantro, chopped
1 jalapeño, finely diced (optional)
1/2 cup crumbled feta or cotija cheese (optional)
For the Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 teaspoon honey
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Prepare the corn:
If using fresh corn, boil or grill it for about 5 minutes, then cut the kernels off the cob. If using frozen corn, thaw and lightly sauté or steam it. Let cool completely.
Chop the vegetables:
Dice the avocados, bell pepper, onion, and jalapeño. Halve the cherry tomatoes and chop the cilantro.
Make the dressing:
In a small bowl or jar, whisk together olive oil, lime juice, red wine vinegar, honey, garlic powder, salt, and black pepper.
Assemble the salad:
In a large mixing bowl, combine the corn, tomatoes, red onion, bell pepper, cilantro, and jalapeño.
Add avocado and dressing:
Gently fold in the diced avocado. Pour the dressing over the salad and toss carefully so the avocado stays chunky.
Finish and serve:
Sprinkle with feta or cotija cheese if using. Serve immediately or chill for 10–15 minutes before serving.
Notes
Cooking Tips
- Use ripe but firm avocados so they hold their shape when tossed.
- Cool the corn first before mixing so the avocado doesn’t soften too much.
- Add avocado last to keep it from getting mushy.
- Fresh lime juice makes a big difference in flavor—bottled won’t taste quite as bright.
- For extra flavor, char the corn in a skillet or on the grill before adding it.
- If making ahead, wait to add the avocado until just before serving.
- Serve chilled or at room temperature depending on your preference.
Variations
- Black Bean Avocado Corn Salad: Add 1 can of drained black beans for extra protein and fiber.
- Mexican-Style: Add cotija cheese, chili powder, and a pinch of cumin.
- Spicy Version: Use extra jalapeño or add a dash of hot sauce.
- Cucumber Crunch: Add diced cucumber for more freshness and texture.
- Taco Side Salad: Mix in crushed tortilla strips just before serving.
- Protein-Packed: Add grilled chicken, shrimp, or steak to turn it into a full meal.
- Southwest Twist: Stir in black olives and a little taco seasoning.
- Creamy Version: Add a spoonful of Greek yogurt or sour cream to the dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if using fresh or frozen corn)
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 230mg
- Fat: 17g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 4g