Creamy Avocado Corn Salad
Description
This Creamy Avocado Corn Salad is vibrant, fresh, and perfect for summer! Sweet corn, ripe avocados, crisp cucumbers, juicy tomatoes, and a creamy, zesty dressing come together for a refreshing side dish or a light lunch. It’s loaded with healthy fats, fiber, and plenty of flavor — all without feeling heavy.
Ingredients
2 ripe avocados, diced
2 cups corn kernels (fresh, canned, or thawed frozen corn)
1 cup cherry tomatoes, halved
1 small cucumber, diced
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped (optional)
2 tablespoons lime juice (about 1 lime)
3 tablespoons sour cream (or Greek yogurt)
1 tablespoon mayonnaise (optional for extra creaminess)
1 teaspoon olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
Optional add-ins: diced jalapeno, crumbled feta, chopped green onions
Instructions
Prepare the vegetables:
Dice avocados and sprinkle a little lime juice over them to prevent browning.
Cut cherry tomatoes in half, dice cucumber and red onion.
Cook the corn (if using fresh):
Boil for 2-3 minutes, or grill for a charred flavor, then cool and cut kernels off the cob.
Mix the dressing:
In a small bowl, whisk together sour cream, mayonnaise (if using), lime juice, olive oil, garlic powder, salt, and pepper.
Assemble the salad:
In a large bowl, gently toss corn, tomatoes, cucumber, red onion, and avocado with the dressing.
Add chopped cilantro and any other optional ingredients you like.
Serve immediately or chill for 15–20 minutes for the flavors to meld.
Nutritional Information (per serving, based on 6 servings)
Nutrient Amount
Calories 210 kcal
Protein 4 g
Fat 15 g
Saturated Fat 3 g
Carbohydrates 18 g
Fiber 6 g
Sugars 4 g
Sodium 140 mg
Note: These values vary depending on exact ingredients and serving size.
Preparation Time
Prep Time: 15 minutes
Cook Time (if needed): 5 minutes
Total Time: 20 minutes
Frequently Asked Questions (FAQ)
Q1: Can I make this salad ahead of time?
A: It’s best enjoyed fresh because avocado browns quickly. However, you can prep everything except the avocado and dressing ahead of time and mix them just before serving.
Q2: What can I use instead of sour cream?
A: You can use Greek yogurt for a healthier, higher-protein alternative. Vegan sour cream or cashew cream also work for a dairy-free version.
Q3: Can I use frozen corn?
A: Absolutely! Thaw it completely and pat dry before using to avoid a watery salad.
Q4: How can I add protein to this salad?
A: Toss in grilled chicken, shrimp, black beans, or chickpeas to make it a complete meal.
Q5: How long does it last in the fridge?
A: It’s best eaten the same day, but if stored properly in an airtight container, it can last about 24 hours (the avocados may brown a little).
Would you also like me to give you a printable version or a variation
idea like a spicy version or one with Mexican street corn flavors?
Let me know!