As I wandered through the local farmer's market last weekend, a vibrant array of fresh produce caught my eye. The sweet scent of corn transported me straight to summer picnics and barbecues, where good food brings everyone together. That's when I decided to whip up a delightful Summer Corn Salad with Avocado. This dish is a celebration of bright colors and fresh flavors, featuring juicy cherry tomatoes and creamy avocado, all enveloped in a zesty lime dressing. What I love most about this recipe is its simplicity: it’s not just gluten-free and dairy-free, but also incredibly easy to make, taking mere minutes from prep to plate.
This salad is a crowd-pleaser, perfect for potlucks or as a refreshing side for grilled meats. Plus, it's a fantastic way to highlight fresh summer ingredients that burst with flavor. If you crave a vibrant, wholesome dish that’s as easy to serve as it is to enjoy, you’re in the right place. So, ready to brighten up your meal with this delightful recipe? Let’s dive in!
Why is Summer Corn Salad with Avocado a Must-Try?
Simplicity: This salad is incredibly easy to prepare, perfect for any skill level in the kitchen.
Fresh Ingredients: Bursting with seasonal flavors, the use of fresh corn, avocado, and juicy tomatoes makes every bite delightful.
Versatile Dish: Serving as a side at barbecues or potlucks, this salad complements a variety of main courses.
Diet-Friendly: It’s naturally gluten-free and dairy-free, making it accessible for many dietary preferences.
Crowd Appeal: With its vibrant colors and refreshing taste, this dish is sure to impress your family and friends.
Looking for more delicious options? Check out my Coffee Cupcakes with Coffee Caramel for a sweet treat!
Ingredients for Summer Corn Salad with Avocado
For the Salad
• Corn – Fresh corn-on-the-cob delivers the best flavor and texture; avoid frozen or canned if possible.
• Cherry Tomatoes – Their juiciness and sweetness brighten the salad; grape tomatoes can be a great substitute.
• Red Onion – Milder than other onions, it enhances flavor without overpowering; use green onions for a milder taste.
• Cilantro – Adds a fresh, vibrant touch; adjust the amount to suit your taste, as it's not for everyone.
• Lime Juice – The zesty dressing that brings everything together; remember to use enough to coat the salad.
• Avocado – Adds creaminess and richness; cut it right before serving to keep it fresh.
• Salt and Black Pepper – Essential for seasoning; feel free to adjust based on your preferences.
Optional Add-ins
• Grilled Peaches – Swap corn for a sweeter twist for a fruit-forward salad.
• Black Beans – Add for extra protein and heartiness, perfect for a filling dish.
• Feta Cheese – Incorporate for a tangy flavor contrast; note this adds dairy and is not suitable for dairy-free diets.
Step-by-Step Instructions for Summer Corn Salad with Avocado
Step 1
Start by preparing the corn for the salad. Bring a large pot of water to a boil over high heat. While the water is heating, shuck the corn by removing the husks and silk. Once the water is boiling, carefully add the corn cobs and allow them to cook for about 1½ to 2 minutes. After cooking, use tongs to remove the cobs and place them in a bowl of ice water to cool completely. When they are cool to the touch, cut the kernels off the cobs into a large mixing bowl.
Step 2
While the corn is cooling, take this time to chop the vegetables that will make your Summer Corn Salad with Avocado truly shine. Begin by halving the cherry tomatoes and placing them into the same bowl as the corn. Then, finely dice about a quarter of a red onion, and add it to the mixture. Finally, take a small bunch of cilantro, chop both the leaves and the tender stems, and mix them in for a fresh burst of flavor. This colorful combination will create a lovely base for your salad.
Step 3
Now it's time to bring all the ingredients together. Pour the cooled corn kernels into the bowl filled with tomatoes, onion, and cilantro. Squeeze fresh lime juice over the mixture, making sure to use enough to coat everything nicely for that zesty flavor. Season generously with salt and black pepper, giving it a good stir to combine all the elements. Take a moment to taste your creation and adjust the seasoning if needed, ensuring every bite of your Summer Corn Salad with Avocado has just the right amount of flavor.
Step 4
To let the flavors meld beautifully, cover the salad with plastic wrap and refrigerate for at least one hour. This chilling time allows the ingredients to soften and the flavors to mingle. If you're ready to serve the salad, slice an avocado just before serving. You can either mix the diced avocado gently into the salad or place it as a lovely topping on individual servings. Either way, your vibrant Summer Corn Salad with Avocado is ready to impress and delight!
How to Store and Freeze Summer Corn Salad with Avocado
Fridge: Store any leftover Summer Corn Salad with Avocado in an airtight container in the fridge for up to 3 days. This helps maintain freshness and flavor.
Freezer: It's best not to freeze this salad, as the texture of the fresh ingredients, particularly avocado, can become mushy once thawed.
Reheating: If you've added black beans or similar ingredients, heat gently in a microwave until warmed through, but avoid cooking the avocado to keep its creamy texture intact.
What to Serve with Summer Corn Salad with Avocado?
Elevate your seasonal gatherings with a vibrant and satisfying meal that complements the freshness of this salad.
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Grilled Chicken: Juicy and smoky, grilled chicken pairs beautifully with the salad, adding a heartiness that rounds out your plate.
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Lime Grilled Shrimp: The zesty marinade matches the lime dressing of the salad—perfect for a coastal summer vibe.
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Quinoa: A light and nutty base that adds protein and texture, quinoa is a nutritious way to enhance this delightful meal.
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Tortilla Chips: For a crunchy side, serve tortilla chips on the side—great for dipping into the refreshing flavors of the salad.
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Watermelon Feta Salad: Combine sweetness and saltiness in this cool salad that mirrors the juicy freshness of the corn salad.
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Chilled White Wine: An ice-cold glass of Sauvignon Blanc or Pinot Grigio enhances the meal, with crisp acidity complementing the dish's fresh flavors.
Creating a harmonious spread will make your summer gatherings unforgettable and delicious!
Summer Corn Salad with Avocado Serving Suggestions
This Summer Corn Salad with Avocado isn’t just a delightful dish on its own; it shines even brighter when paired with other dishes! Let me share some scrumptious options that will elevate your meal.
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Grilled Chicken: Juicy, herb-marinated grilled chicken complements the fresh flavors perfectly, making for a balanced and satisfying meal.
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Shrimp Tacos: Serve this vibrant salad alongside shrimp tacos for a tropical twist that’s bursting with flavor and texture.
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Steak or Burger: This salad serves as an excellent side for grilled steak or a juicy burger, adding a refreshing contrast to the rich flavors.
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Fish Dishes: Light and flaky fish, like salmon or tilapia, pairs wonderfully with the zesty salad, creating a sunshine-inspired plate.
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Quinoa Bowl: Mix it with a base of quinoa for a healthy and hearty dish, perfect for lunch or meal prep.
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Wraps or Sandwiches: Add it to wraps or sandwiches for an extra crunch and burst of flavor.
Feel free to mix and match these suggestions based on your cravings or what you have on hand! Bon appétit!
Expert Tips for Summer Corn Salad
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Use Fresh Corn: Fresh corn-on-the-cob provides peak flavor and sweetness. Avoid canned or frozen corn to keep your Summer Corn Salad with Avocado vibrant and tasty.
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Slice Avocado Just Before Serving: To prevent browning, add diced avocado right before serving. This keeps it fresh and visually appealing in your salad.
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Adjust Lime Juice to Taste: Lime juice brightens the salad, but go easy—start with less and add more until you achieve your desired tang.
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Customize to Your Flavor: Don’t be afraid to mix things up! Add extras like black beans or grilled peaches to personalize your Summer Corn Salad and cater to your guests’ tastes.
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Chill for Best Flavor: Allow the salad to chill in the refrigerator for at least an hour before serving. This resting period enhances the flavor as the ingredients meld together.
Make Ahead Options
This Summer Corn Salad with Avocado is perfect for busy days, allowing you to enjoy a fresh side without the last-minute rush! You can prepare the corn, tomatoes, red onion, cilantro, and lime juice up to 24 hours in advance. Simply cook and cool the corn, chop the vegetables, and mix everything (except the avocado) in a bowl before refrigerating. To maintain quality, avoid adding the avocado until just before serving to prevent browning. When you're ready to serve, give the salad a gentle stir, adjust the seasoning if necessary, and fold in the diced avocado for a lovely, creamy finish. Enjoy a delightful, fuss-free meal!
Summer Corn Salad with Avocado Recipe FAQs
How do you make corn salad with avocados?
Absolutely! To make corn salad with avocados, you start by boiling fresh corn for 1½ to 2 minutes, cooling it, and cutting the kernels off. Then, chop cherry tomatoes, red onion, and cilantro. Mix everything in a bowl, add lime juice, season, and finally, fold in diced avocado just before serving for that creamy touch!
What goes in corn salad?
The main ingredients for corn salad typically include fresh corn, cherry tomatoes, red onion, cilantro, lime juice, and avocado. Seasoned with salt and pepper, these fresh ingredients create a vibrant dish bursting with flavor.
Can you make an avocado salad the night before?
You can prepare most of the corn salad including the corn, tomatoes, onions, and cilantro the night before and store it in the fridge. Just remember to add the avocado right before serving to avoid browning!
How to season an avocado salad?
To season your avocado salad, generously sprinkle salt and black pepper, and squeeze fresh lime juice over the top. Taste and adjust as necessary—don’t hesitate to add more lime for brightness or more seasoning to enhance the flavors further.
How do you select ripe corn for the salad?
When selecting fresh corn, look for cobs that are plump and feel firm to the touch. The husks should be green and tight, and a quick peel reveals moist, bright yellow or white kernels. Avoid any cobs with dark spots or dried-out husks as they may be past their prime.
How to store and freeze Summer Corn Salad with Avocado?
Store leftover Summer Corn Salad with Avocado in an airtight container in the refrigerator for up to 3 days. However, it’s best not to freeze the salad, as the texture of the avocado and fresh vegetables will suffer. If needed, heat any ingredients like black beans gently in the microwave without cooking the avocado!
Juicy Summer Corn Salad with Avocado – The Best Refreshing Side
Ingredients
- 3 ears fresh corn
- 1 pint cherry tomatoes
- ¼ red onion
- ½ cup cilantro
- juice of 2 limes
- 1 avocado
- to taste salt and black pepper
- optional grilled peaches as add-in
- optional black beans as add-in
- optional feta cheese as add-in
Instructions
- Start by preparing the corn for the salad. Bring a large pot of water to a boil over high heat. While the water is heating, shuck the corn by removing the husks and silk. Once the water is boiling, carefully add the corn cobs and allow them to cook for about 1½ to 2 minutes. After cooking, use tongs to remove the cobs and place them in a bowl of ice water to cool completely. When they are cool to the touch, cut the kernels off the cobs into a large mixing bowl.
- While the corn is cooling, take this time to chop the vegetables that will make your Summer Corn Salad with Avocado truly shine. Begin by halving the cherry tomatoes and placing them into the same bowl as the corn. Then, finely dice about a quarter of a red onion, and add it to the mixture. Finally, take a small bunch of cilantro, chop both the leaves and the tender stems, and mix them in for a fresh burst of flavor. This colorful combination will create a lovely base for your salad.
- Now it's time to bring all the ingredients together. Pour the cooled corn kernels into the bowl filled with tomatoes, onion, and cilantro. Squeeze fresh lime juice over the mixture, making sure to use enough to coat everything nicely for that zesty flavor. Season generously with salt and black pepper, giving it a good stir to combine all the elements. Take a moment to taste your creation and adjust the seasoning if needed, ensuring every bite of your Summer Corn Salad with Avocado has just the right amount of flavor.
- To let the flavors meld beautifully, cover the salad with plastic wrap and refrigerate for at least one hour. This chilling time allows the ingredients to soften and the flavors to mingle. If you're ready to serve the salad, slice an avocado just before serving. You can either mix the diced avocado gently into the salad or place it as a lovely topping on individual servings. Either way, your vibrant Summer Corn Salad with Avocado is ready to impress and delight!
Notes
- Use Fresh Corn: Fresh corn-on-the-cob provides peak flavor and sweetness. Avoid canned or frozen corn to keep your Summer Corn Salad with Avocado vibrant and tasty.
- Slice Avocado Just Before Serving: To prevent browning, add diced avocado right before serving. This keeps it fresh and visually appealing in your salad.
- Adjust Lime Juice to Taste: Lime juice brightens the salad, but go easy—start with less and add more until you achieve your desired tang.
- Customize to Your Flavor: Don’t be afraid to mix things up! Add extras like black beans or grilled peaches to personalize your Summer Corn Salad and cater to your guests’ tastes.
- Chill for Best Flavor: Allow the salad to chill in the refrigerator for at least an hour before serving. This resting period enhances the flavor as the ingredients meld together.
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