Avocado Corn Salad

This avocado corn salad is a blend of corn kernels, fresh avocado, ripe tomatoes and red onion, all tossed in a homemade lime dressing. A colorful side dish that is quick to put together and always gets rave reviews!

Course Salad

Cuisine American

Prep Time 20

Cook Time 0

Total Time 20

Servings

Calories 238kcal

Author Sara Welch

Ingredients

For the salad

4 cups corn kernels fresh, canned or thawed from frozen
1 1/2 cups cherry tomatoes halved
1/4 cup red onion thinly sliced
2 avocados diced
1/3 cup cilantro leaves chopped, plus more for garnish

For the dressing

1/3 cup olive oil
1 tablespoon honey
1/4 cup lime juice
1 teaspoon chili powder
3/4 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon pepper

Instructions

For the salad

Place the corn kernels, cherry tomatoes, red onion, avocado and cilantro in a large bowl.

For the dressing

In a small bowl, whisk together the dressing ingredients until well combined.
Pour the dressing over the corn mixture and toss gently to coat. Serve immediately. Garnish with sprigs of cilantro.

Notes

If you're planning to make this salad in advance, wait to add the avocado until right before you serve it.
For fresh corn, grill or boil the corn on the cob, then slice the cooked kernels off for the salad.

Nutrition