This delcious avocado corn salad recipe is a fresh and simple summer dish featuring the flavors of creamy avocado, sweet corn, and a zesty lime dressing. The salad is tossed with red onion, red bell pepper, and cilantro to add both texture and flavor. This is the perfect summer salad for all your picnics and cookouts.
Shuck the corn and remove the silk. Bring a large pot of salted water to a boil. Add the corn and cook for 3-4 minutes until tender. Remove the corn from the pot and allow it to cool. Once cooled, cut the kernels off the cob.
In a small bowl, whisk together the lime juice, garlic, olive oil, salt, and black pepper to make the dressing.
In a large bowl, add the avocado and half the dressing. Toss to coat. Add the corn kernels, red onion, red bell pepper, and chopped cilantro. Pour over the remaining dressing over the salad and toss to combine. Add additional salt and pepper to taste.
Notes
Corn: When making this out of season I recommend using frozen corn and not canned corn.Optional Add-Ons: You can also add some crumbled Cotija cheese and/or tortilla chips on top of the salad for extra texture and flavor.Spicy Avocado Corn Salad: Add 1 minced jalapeno or serrano pepper. Tomato and Avocado Corn Salad: Add one pint of cherry tomatoes cut in half.Leftovers: The leftover avocado and corn salad with lime dressing can be stored in an airtight container in the refrigerator for up to 2-3 days. However, keep in mind that the avocado may brown slightly over time.