Ingredients
Main Ingredients
- 4 ears of corn, shucked and cooked (or about 2 (15oz) cans of corn, drained and rinsed)
- 3 avocados, diced
- 1 lb cherry or grape tomatoes, sliced in halves or quarters
- 1 small red onion, finely diced
- 1/3 cup cilantro, roughly chopped
- 1 jalapeno, diced (optional)
Dressing
- 2 limes, juiced
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1/4 cup olive oil or avocado oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare Corn: Grill or boil the corn ears, then cut the kernels off the cob. If using canned corn, drain and rinse thoroughly.
- Mix Salad Base: In a large bowl, combine the prepared corn, diced avocados, halved or quartered tomatoes, finely diced red onion, chopped cilantro, and diced jalapeno if using.
- Make Dressing: In a separate bowl, whisk together lime juice, minced garlic, olive or avocado oil, salt, pepper, lime zest, and red pepper flakes if using until well combined.
- Combine: Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
- Chill: Refrigerate the salad for at least one hour, preferably 4 hours, to allow the flavors to meld together perfectly.
- Serve: Enjoy the salad cold or at room temperature as a refreshing side dish or light meal.
Notes
- Grilling the corn adds a smoky flavor but boiling is a simple alternative.
- For a spicier kick, include the jalapeno and red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 2 days as avocado may brown.
- Adjust salt and lime juice to taste before serving for best flavor balance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
