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This chilled corn and avocado salad is a super cool dish for hot days. You get sweet crunchy corn mixed with creamy avocado. It just hits the spot during summer.
Ever since I tossed this together for a family cookout, it's been my top choice for any barbecue. Even super picky kids couldn't get enough of it.
Vibrant Ingredients
- Salt and black pepper: just add as much as you feel so it pops with flavor.
- One or two avocados: diced so you get creamy goodness in every bite.
- Three to four limes: squeezed to give that bright, tart vibe all over your salad.
- Two tablespoons chopped cilantro: stems and leaves both for lots of fresh flavor.
- One-third of a small red onion: finely chopped—it's sharp and matches the corn's sweetness.
- One cup cherry tomatoes: sliced in halves or quarters, makes everything super juicy.
- Four ears of corn: enough for three to four cups of kernels, sweet and crunchy for the base.
Simple How-To
- Serving up:
- Top each plate with fresh diced avocado right before you eat. That way, it stays bright green and soft.
- Mix it all:
- In a big bowl, stir the corn kernels, tomatoes, onion, and cilantro. Splash in plenty of lime juice, then throw in salt and pepper—taste and tweak if you need to. Serve right away or stash in the fridge so it gets even tastier.
- Cooking corn:
- Boil a big pot of water. Shuck the corn while it's heating. Dunk the corn in—cover it for one and a half to two minutes tops so it stays crisp. Set the corn on a tray and wait till it's not hot. Run a sharp knife down the cob to get the kernels off.
If you use fresh corn during the peak of summer, it totally ups the flavor. First time I tried this with corn straight from my grandpa's garden, it tasted like a bite of pure summer.
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Storing Tips
Stash it in an airtight box in the fridge and it'll be good for about a day without the avocado. Just add in the avocado when you're ready to eat, so it won't turn brown.
Switch It Up
Want it more filling? Toss in rinsed black beans or some cooked quinoa to pack it with protein. Craving heat? Add a little chopped jalapeño or a sprinkle of red chili flakes.
Serving Ideas
Spoon this fresh mix next to your grilled mains, pile it on tacos, or drop a heap into burrito bowls. It's awesome scooped with tortilla chips like a chunky salsa. Or do a light dinner by adding it on top of crunchy lettuce leaves.
Dish Story
This corn and avocado mix pulls from Mexican flavors that always put fresh corn in the spotlight. Think of it as a take on classic esquites but with today's twist—simple, sweet, and super vibrant.
Frequently Asked Questions
- → Can I make this ahead of time?
Sure! You can make it ahead, but add the avocados right before serving to keep them from browning.
- → How can I give the corn a smoky taste?
Grilling the corn cobs before cutting off the kernels will give them a delicious smoky twist.
- → What can I use instead of lime?
If you’re out of lime, fresh lemon juice or a vinegar-based dressing works great too.
- → What if I don't like cilantro?
No problem! Swap it out for fresh parsley or chives—whatever suits your taste.
- → Should I cook the corn first?
Absolutely. Quick boiling or grilling before cutting off the kernels ensures it stays tender and tasty.