Description

A fresh, vibrant salad bursting with juicy corn, creamy avocado, and zesty lime—a perfect dish for summer cookouts, quick lunches, or healthy snacking.

Ingredients

Scale

4 ears of fresh corn (or 3 cups grilled corn kernels)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
½ cup red onion, finely chopped
½ cup fresh cilantro or parsley, chopped
1 jalapeño, seeded and finely minced (optional)
1 red bell pepper, diced
1 cucumber, peeled and chopped
Juice of 2 limes (about 4 tablespoons)
3 tablespoons extra virgin olive oil
1 teaspoon honey or maple syrup
1 garlic clove, finely minced
Salt and pepper to taste
Optional: ½ teaspoon cumin or chili powder

Instructions

Grill Method (Recommended): Brush corn with oil and grill for 8–10 minutes, turning occasionally. Let cool and cut kernels off.
Alternative: Boil or steam corn for 3–5 minutes, then cool and remove kernels. Or sauté frozen corn briefly if using.
In a large mixing bowl, combine corn, avocados, tomatoes, red onion, bell pepper, cucumber, and jalapeño if using. Toss gently.
In a separate bowl, whisk lime juice, olive oil, honey or maple, garlic, salt, pepper, and optional spices. Adjust seasoning to taste.
Pour dressing over salad and gently toss to coat evenly.
Chill for 10–15 minutes to allow flavors to meld.
Garnish with fresh herbs and an extra squeeze of lime. Serve cold or at room temperature.

Notes

For best texture, use ripe but firm avocados and let corn cool before mixing. Add grilled chicken, shrimp, or black beans for a protein boost. Make ahead by prepping all except avocado and dressing, then combine before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook / Grilled
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 5g
Sodium: 150mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: corn salad, avocado, summer salad, healthy, vegetarian, gluten-free