Corn Avocado Salad
A refreshing and simple dish that highlights the natural sweetness of corn and the creaminess of avocado, perfect for any gathering.
Ingredients
For the Base
- 4 ears sweet corn Fresh corn is best, but frozen corn can be used in a hurry.
- 1 medium semi-ripe avocado If unavailable, consider using cubed cucumbers.
- 1 medium jalapeño For less heat, remove the seeds or substitute with a bell pepper.
- 3 stalks green onions
- ¼ cup cilantro Can be swapped with parsley if not fond of cilantro.
For the Dressing
- ½ whole lime Juice it over the salad.
- 1 tsp olive oil
- 1 tsp Tajín Can be substituted with a mix of chili powder and lime zest.
- Salt and pepper To taste
Instructions
Preparation
- Boil the corn by filling a large saucepan with water and bringing it to a boil. Add the corn and boil for 2-3 minutes until vibrant.
- Drain the corn and rinse it with cool water to stop the cooking process. Lay each ear of corn flat on the cutting board.
- Using a sharp knife, slice the corn off the cob into a mixing bowl. Be careful to cut close to the cob for maximum kernels.
- Chop the jalapeño, green onions, and cilantro, then add them to the bowl with the corn.
Combining
- Squeeze the juice of half a lime over the mixture. Drizzle the olive oil and sprinkle the Tajín, salt, and pepper. Toss everything to combine evenly.
Serving
- Taste and adjust seasoning as needed. Serve immediately for the freshest flavor or let it chill for about 30 minutes for the flavors to meld together.
Notes
Be sure to select sweet corn in season for the best flavor. Add avocado just before serving to avoid browning. This salad does not freeze well due to avocado.