Summer Corn Avocado Salad: A Refreshing & Easy Recipe

Summer Corn Avocado Salad: Prepare to be transported to a sun-drenched paradise with every bite of this vibrant and refreshing salad! Imagine the sweet burst of corn kernels mingling with the creamy richness of avocado, all tossed in a zesty lime dressing. It’s not just a salad; it’s a celebration of summer’s bounty.

While the exact origins of this particular combination are modern, the ingredients themselves boast a rich history. Corn, a staple in many cultures for centuries, brings a touch of tradition, while avocados, revered by the Aztecs for their creamy texture and nutritional value, add a touch of luxury. This Summer Corn Avocado Salad is a testament to how simple, wholesome ingredients can come together to create something truly extraordinary.

What makes this salad so irresistible? It’s the perfect balance of flavors and textures. The sweetness of the corn, the creaminess of the avocado, the tang of the lime, and the subtle crunch of red onion create a symphony in your mouth. Plus, it’s incredibly easy to make, requiring minimal cooking and prep time. Whether you’re looking for a light lunch, a vibrant side dish for your next barbecue, or a healthy snack, this salad is guaranteed to be a crowd-pleaser. I know it’s one of my go-to recipes when I want something quick, healthy, and bursting with flavor!

Ingredients:

• 4 ears fresh corn, shucked
• 1 tablespoon olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 2 ripe avocados, pitted and diced
• 1/2 cup red onion, finely diced
• 1/2 cup cherry tomatoes, halved or quartered
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Feta cheese, crumbled (optional, for garnish)

Preparing the Corn:

Okay, let’s start with the star of the show – the corn! We want it nice and sweet and slightly charred. There are a few ways to cook the corn, but I prefer grilling or roasting for the best flavor. I’ll walk you through both.

Grilling the Corn:

1. Preheat your grill: Get your grill nice and hot, medium-high heat is perfect. You want those beautiful grill marks!
2. Prepare the corn: Lightly brush the shucked corn with olive oil and season with salt and pepper. This helps with the char and adds flavor.
3. Grill the corn: Place the corn directly on the grill grates. Grill for about 8-12 minutes, turning occasionally, until the kernels are tender and slightly charred. Keep a close eye on it to prevent burning.
4. Cool slightly: Remove the corn from the grill and let it cool slightly before handling.

Roasting the Corn:

1. Preheat your oven: Preheat your oven to 400°F (200°C).
2. Prepare the corn: Lightly brush the shucked corn with olive oil and season with salt and pepper.
3. Roast the corn: Place the corn on a baking sheet. Roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
4. Cool slightly: Remove the corn from the oven and let it cool slightly before handling.

Cutting the Corn Kernels:

1. Stand the corn upright: Once the corn is cool enough to handle, stand each ear upright on a cutting board. You can use a small bowl or a clean kitchen towel to stabilize it.
2. Cut the kernels: Using a sharp knife, carefully slice down the sides of the corn, removing the kernels. Try to get as close to the cob as possible without cutting into it.
3. Release remaining juices: After you’ve cut off the majority of the kernels, run the back of your knife down the cob to release any remaining juices and smaller pieces. This adds extra flavor to the salad!
4. Set aside: Place the cut corn kernels in a large bowl.

Preparing the Remaining Ingredients:

While the corn is cooling or roasting, let’s get the other ingredients ready. This part is super easy!

1. Dice the avocado: Carefully pit and dice the avocados. I like to dice them into about 1/2-inch cubes. Gently add them to the bowl with the corn.
2. Dice the red onion: Finely dice the red onion. The smaller the dice, the less overpowering the onion flavor will be. Add it to the bowl.
3. Halve or quarter the cherry tomatoes: Halve or quarter the cherry tomatoes, depending on their size. I prefer quartering them if they’re large. Add them to the bowl.
4. Chop the cilantro: Roughly chop the fresh cilantro. Don’t be afraid to use the stems too, they have a lot of flavor! Add it to the bowl.

Making the Dressing:

The dressing is what really ties this salad together. It’s bright, tangy, and adds a little kick!

1. Combine the ingredients: In a small bowl, whisk together the lime juice, red wine vinegar, minced garlic, red pepper flakes (if using), salt, and pepper.
2. Whisk in the olive oil: Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified. This means the oil and vinegar are combined and won’t separate.
3. Taste and adjust: Taste the dressing and adjust the seasonings as needed. You might want to add a little more lime juice for extra tang, or a pinch more salt and pepper to taste.

Assembling the Salad:

Now for the fun part – putting it all together!

1. Pour the dressing: Pour the dressing over the corn, avocado, red onion, cherry tomatoes, and cilantro in the large bowl.
2. Gently toss: Gently toss everything together until the ingredients are evenly coated with the dressing. Be careful not to mash the avocado!
3. Taste and adjust: Taste the salad and adjust the seasonings as needed. You might want to add a little more salt, pepper, or lime juice.
4. Chill (optional): For the best flavor, I recommend chilling the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. However, it’s also delicious served immediately!
5. Garnish (optional): Before serving, garnish with crumbled feta cheese, if desired. This adds a salty and creamy element that complements the other flavors perfectly.

Tips and Variations:

This salad is incredibly versatile, so feel free to experiment and make it your own! Here are a few ideas:

• Add protein: Grilled chicken, shrimp, or black beans would be delicious additions to this salad.
• Spice it up: Add a diced jalapeño or a pinch of cayenne pepper to the dressing for extra heat.
• Use different herbs: Try using basil, parsley, or mint instead of cilantro.
• Add other vegetables: Diced bell peppers, cucumbers, or jicama would also be great in this salad.
• Make it a grain bowl: Serve the salad over quinoa, rice, or farro for a heartier meal.
• Make it vegan: Omit the feta cheese or use a vegan feta alternative.
• Make it ahead: You can prepare the corn and dressing ahead of time. Store them separately in the refrigerator until ready to assemble the salad. Add the avocado just before serving to prevent it from browning.

Enjoy your delicious Summer Corn Avocado Salad! I hope you love it as much as I do. It’s perfect for potlucks, barbecues, or a light and refreshing lunch.

Conclusion:

And there you have it! This Summer Corn Avocado Salad is truly a must-try recipe, and I’m not just saying that. The vibrant flavors of sweet corn, creamy avocado, zesty lime, and fresh cilantro create a symphony in your mouth that perfectly captures the essence of summer. It’s quick, easy, and requires minimal cooking, making it the ideal dish for those hot days when you want something delicious without spending hours in the kitchen.

But beyond its simplicity, this salad is incredibly versatile. It’s a fantastic side dish for grilled chicken, fish, or steak, adding a burst of freshness to any barbecue. I personally love serving it alongside some grilled shrimp tacos for a complete and satisfying meal. You can also enjoy it as a light lunch on its own, or even as a topping for your favorite tortilla chips – think of it as a healthier, more flavorful alternative to traditional salsa!

Looking for variations? The possibilities are endless! For a spicier kick, add a finely diced jalapeño or a pinch of red pepper flakes. If you’re a fan of cheese, crumbled cotija or feta would be a delightful addition. Want to add some protein? Black beans or grilled chicken breast would work perfectly. You could even try grilling the corn before adding it to the salad for a smoky, charred flavor. Don’t be afraid to experiment and make it your own!

This Summer Corn Avocado Salad is more than just a recipe; it’s an experience. It’s about savoring the fresh, seasonal ingredients and creating a dish that’s both healthy and incredibly satisfying. It’s about bringing people together around a table filled with delicious food and good company. And it’s about discovering new flavor combinations that will leave you wanting more.

I truly believe that this salad will become a staple in your summer rotation. It’s the kind of recipe that you’ll find yourself making again and again, not only because it’s easy, but because it’s simply irresistible. The combination of textures and flavors is just so perfect, and it’s a guaranteed crowd-pleaser.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And most importantly, have fun with it! Cooking should be enjoyable, and this recipe is designed to be just that.

I’m so excited for you to try this Summer Corn Avocado Salad and experience the deliciousness for yourself. Once you do, I would absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking! I can’t wait to see what you create!

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