Avocado Corn Salad

Total Time Prep: 20 mins. Cook: 20 mins. + cooling
Yield 8 cups
Test Kitchen Approved
This sunny, summery avocado corn salad balances crunchy vegetables, soft avocado and the sweetest fresh corn with a bright lime vinaigrette.

Ingredients

  • 6 medium ears sweet corn, husked
  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon grated lime zest
  • 1-1/2 cups cherry tomatoes, halved
  • 1 cup chopped sweet red pepper
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green onions
  • 3 tablespoons chopped seeded jalapeno pepper
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced chives
  • 2 medium ripe avocados, peeled, chopped

Directions

  1. Bring a stock pot filled half full to a boil. Add ears of corn. Cover; cook 20 minutes. Carefully remove ears of corn with a slotted spoon; let cool. Use a sharp knife to cut kernels off the cob; discard cob.
  2. In a large bowl, whisk together oil, lime juice, garlic, lime zest, salt and pepper. Stir in corn, tomatoes, red pepper, red onion, green onion, jalapeno, basil, cilantro and chives. Cover; refrigerate until ready to serve. Just before serving, fold in avocado.

Nutrition Facts

3/4 cup: 160 calories, 11g fat (2g saturated fat), 0 cholesterol, 132mg sodium, 17g carbohydrate (6g sugars, 4g fiber), 3g protein.

This sunny and bright avocado corn salad balances crunchy vegetables, creamy avocado and the sweetest fresh corn with a garlicky lime vinaigrette. It’s equally delightful served with homemade chicken enchiladas as it is for a weekday lunch with added protein. —Taste of Home Test Kitchen
Recipe Creator

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