Fresh Corn Salad
A refreshing, vibrant salad that captures the essence of summer, featuring sweet corn, colorful vegetables, and a zesty lime dressing.
Ingredients
Main Ingredients
- 4 cups fresh corn kernels Boiled if using corn on the cob.
- 1 avocado, diced Add just before serving to maintain freshness.
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 2 Juice of 2 limes Freshly squeezed for best flavor.
- Salt and pepper to taste
Instructions
Preparation
- If using fresh corn on the cob, boil the corn kernels for about 5-7 minutes until tender. Allow them to cool and then cut the kernels off the cob. If using frozen corn, simply thaw it and drain any excess moisture.
- Dice the avocado, halve the cherry tomatoes, and finely chop the red onion and cilantro.
Dressing
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
Combine and Serve
- In a large bowl, combine the corn, avocado, cherry tomatoes, red onion, and cilantro. Pour the dressing over the top and gently toss until everything is well coated.
- Taste and adjust the seasonings if needed.
- Serve chilled or at room temperature.
Notes
Pro tips: Choose fresh, sweet corn; let the salad rest to meld flavors; and don't skip the seasoning. Variations can include black beans for protein or fruit for sweetness.