Summer Corn Salad with Avocado
This easy, vibrant summer salad features sweet corn, creamy avocado, juicy cherry tomatoes, crisp cucumbers, and fresh herbs tossed in a light citrusy dressing. It’s refreshing, healthy, and great as a side dish or light lunch — Mediterranean-style, naturally gluten-free, and vegan-friendly.
Time:
Prep time: 15 minutes
Cook time (if using fresh corn): 10 minutes
Total time: 25 minutes
Servings: 4 as a side, 2 as a main
Ingredients:
Salad:
2 cups fresh corn kernels (from 3 ears of corn) or 1½ cups frozen/thawed
1 ripe avocado, diced
1 cup cherry tomatoes, halved
½ cup cucumber, diced (optional but refreshing)
¼ cup red onion, finely chopped
¼ cup fresh cilantro or parsley, chopped
Optional: ¼ cup crumbled feta (for a Mediterranean twist)
Dressing:
2 tbsp olive oil
1½ tbsp fresh lime juice or lemon juice
1 clove garlic, minced
Salt and pepper to taste
Optional: pinch of cumin or smoked paprika
Instructions:
1. Prepare Corn:
If using fresh corn, boil, steam, or grill it for 8–10 minutes, then cool and cut kernels off the cob.
If using frozen, thaw and drain well.
2. Mix Salad:
In a large bowl, add corn, diced avocado, cherry tomatoes, cucumber, red onion, and herbs.
Gently toss to combine.
3. Make Dressing:
Whisk together olive oil, lime juice, garlic, salt, and pepper (add cumin or paprika if using).
Pour over salad and gently toss again.
4. Serve:
Taste and adjust salt/lime to your liking.
Serve chilled or at room temperature.
Optional: Top with crumbled feta or extra herbs.
Tips:
Grill the corn for a smoky depth.
Add black beans or quinoa to make it a more filling meal.
Store without avocado and add it just before serving to keep it fresh.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Mix everything but avocado and dressing. Add those just before serving for best texture.
Q: Is it vegan?
A: Yes, as long as you skip the optional feta.
Nutritional Information
Calories: ~250
Protein: 4g
Carbs: 22g
Fat: 18g
Fiber: 5g
Sugar: 6g