Ingredients
– 2 cups fresh sweet corn (cut off the cob or frozen if preferred)
– 1 large ripe avocado, diced
– 1 bell pepper (red, yellow, or orange), diced
– ½ cup red onion, finely chopped
– 1 cup cherry tomatoes, halved
– ¼ cup fresh cilantro, chopped
– Juice of 1 lime
– Salt and pepper, to taste
– Optional: 1 jalapeño pepper, finely chopped (for a spicy kick)
Instructions
Crafting this tantalizing Corn Salad with Avocado is simple. Just follow these easy steps:
1. Prepare the Corn: If using fresh corn, bring a pot of water to a boil. Add the corn and cook for 5 minutes. Drain and allow to cool. If using frozen corn, cook according to package instructions and cool.
2. Chop the Vegetables: Dice the avocado, bell pepper, red onion, and halved cherry tomatoes. If desired, finely chop the jalapeño for added spice.
3. Combine Ingredients: In a large mixing bowl, combine the cooled corn, diced avocado, bell pepper, red onion, cherry tomatoes, and cilantro.
4. Dress the Salad: Squeeze the lime juice over the mixture, ensuring everything is well coated. This not only adds flavor but also protects the avocado from browning.
5. Season to Taste: Sprinkle salt and pepper over the salad as desired. Toss gently to combine without mashing the avocado.
6. Chill (Optional): For best flavor, let the salad sit in the fridge for about 10-15 minutes before serving. This allows the flavors to meld together beautifully.
7. Serve: Serve the corn salad fresh, garnished with additional cilantro if desired.
With these simple yet detailed steps, you’ll have an incredible Corn Salad with Avocado to enjoy!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Fat: 12g
- Protein: 4g