This corn salad is filled with sweet corn kernels, avocado, tomato, jalapeno and red onion, all tossed in a zesty cilantro lime dressing. An easy and colorful side dish that pairs well with chicken, beef and seafood.
4cupscorn kernelscan be fresh, canned or thawed from frozen
1 cupcherry tomatoeshalved
1/4cupred onionfinely diced
1jalapenoremove seeds and ribs, then mince finely
1avocadochopped
For the dressing
1/3cupolive oil
1/4cuplime juice
1tablespoonhoney
1teaspoonchili powder
1teaspooncumin
salt and pepper to taste
1/3cupcilantro leaveschopped, plus more for garnish if desired
Instructions
For the salad
Place the corn kernels, cherry tomatoes, red onion, jalapeno and avocado in a large bowl.
For the dressing
In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, pepper and cilantro.
Pour the dressing over the corn mixture and toss gently to coat. Serve immediately, garnished with additional cilantro if desired.
Video
Notes
Make ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.