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To make a fresh and vibrant Summer Corn Avocado Salad, you need simple, tasty ingredients. Here’s what you will need: - 2 cups fresh corn kernels (about 4 ears of corn) - 2 ripe avocados, diced - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 1/4 cup fresh cilantro, chopped - 1/4 cup lime juice (about 2 limes) - 2 tablespoons olive oil - 1 teaspoon honey (or agave syrup for a vegan option) - Salt and pepper to taste - Optional: 1 small jalapeño, finely chopped (for a spicy kick) Each ingredient plays a role in creating a dish full of flavor. Fresh corn gives a sweet crunch. Ripe avocados add creaminess. Cherry tomatoes bring bright color and juiciness. Red onion adds a nice bite, while cilantro gives a fresh herbal note. Lime juice and olive oil create a zesty dressing. Honey or agave syrup balances the flavors well. If you like heat, jalapeño adds a fun twist. I always recommend using ripe avocados. They should yield slightly when you press them. This salad is best made with fresh corn, but you can use frozen or canned if needed. Just rinse and drain them well. Enjoy combining these ingredients for a delightful summer dish! {{ingredient_image_1}} Blanching Fresh Corn To start, if you have fresh corn, cut the kernels off the cob. Place the kernels in a pot of boiling water for 2-3 minutes. This quick blanching helps to enhance the sweet flavor of the corn. After blanching, drain the corn and put it in a bowl of ice water. This step stops the cooking and keeps the corn crisp. Using Canned or Frozen Corn If you prefer a quicker method, you can use canned or frozen corn. Just rinse and drain the corn before adding it to your salad. This option saves time but still tastes great. Combining Ingredients in a Bowl In a large mixing bowl, add the blanched corn, diced avocados, halved cherry tomatoes, finely chopped red onion, and fresh cilantro. If you want some heat, chop up a small jalapeño and add it in. Gently mix all the ingredients together to keep the avocados intact. Adding Optional Jalapeño for Spice The jalapeño adds a nice kick to the salad. If you like it spicy, use it. If not, feel free to skip this step. The salad will still be fresh and tasty without it. Whisking Together Dressing Ingredients In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper. This dressing brightens the salad and ties all the flavors together. Adjusting Seasoning to Taste After mixing the salad, pour the dressing over the ingredients. Gently toss to coat everything. Taste the salad and adjust the seasoning as needed. If you want more tang, add more lime juice. Immediate Serving or Chilling You can serve the salad right away, or let it chill in the fridge for 15-30 minutes. Chilling allows the flavors to blend together better. Serve this salad in a colorful bowl for a beautiful presentation. Garnish with extra cilantro and lime wedges for a pop of color. Enjoy! - Techniques for Dicing To cut an avocado, first slice it in half. Twist the two halves to separate them. Remove the pit with a spoon or knife. Use a knife to score the flesh in a grid pattern. Scoop out the diced pieces with a spoon. This makes for easy and even pieces. - Preventing Browning Avocados brown quickly when exposed to air. To slow this down, add lime juice right after cutting. The acidity in lime juice helps keep the green color. If you have leftover avocado, store it with the pit in an airtight container. You can also use plastic wrap pressed directly against the flesh. - Adjusting Lime Juice and Seasoning The key to a great salad is balance. Start with the lime juice in the dressing. Taste it and add more if needed. If you want it tangier, a bit more lime juice works wonders. Salt and pepper also help bring out all the flavors. Adjust these to your liking. - Incorporating Additional Vegetables To make your salad even better, add more veggies. Bell peppers, cucumbers, or radishes can add crunch and color. Just chop them small, so they mix well with the other ingredients. This adds flavor and makes the salad more vibrant. - Garnishing Options When serving, a little garnish goes a long way. Fresh cilantro on top adds a pop of color. You can also add lime wedges on the side. This looks great and lets people add more lime juice if they want. - Serving in Colorful Bowls Presentation matters! Use a bright or colorful bowl to serve your salad. It makes the dish look more appealing and fun. A large bowl lets everyone dig in easily. Plus, it showcases all the beautiful colors of the salad. Pro Tips Freshness is Key: Use the freshest corn you can find for the best flavor. If possible, pick it the same day you plan to make the salad. Perfect Avocado: Choose avocados that are ripe but still firm to prevent them from mashing when mixed into the salad. Cooling Time: Letting the salad chill for 15-30 minutes enhances the flavors, allowing them to meld together beautifully. Adjust Spice Level: If you prefer less heat, omit the jalapeño. For more spice, consider adding a pinch of cayenne pepper or using a spicier pepper variety. {{image_2}} You can make this salad vegan by using agave syrup instead of honey. This small change keeps the sweetness without any animal products. For gluten-free eaters, this salad is naturally gluten-free. Just make sure all your ingredients, like the dressing, are safe. If you want to change things up, try using different vegetables. Bell peppers or cucumbers add a nice crunch. You can also swap the lime dressing for a balsamic vinaigrette for a new flavor twist. This keeps your salad fresh and exciting. To make your salad heartier, add protein. Black beans or chickpeas work well and add fiber. If you prefer meat, grilled chicken or shrimp are great options. They bring a savory taste that complements the fresh veggies. To keep your salad fresh, place it in an airtight container. This will help prevent air from getting in. Store it in the fridge right after you finish eating. If you want to keep it longer, use a glass container. Glass helps to keep flavors intact and avoids stains. Use fresh ingredients when you make your salad. This makes leftovers taste great. If you notice browning on the avocados, gently squeeze lime juice on them. This slows down the browning process. Always check for freshness before eating leftovers. If it smells off, it's best to toss it out. You don’t need to reheat this salad. It's best enjoyed cold. If you want to warm it, you can take out the corn and heat it on the stove for a short time. Just don’t cook the avocados. They should stay fresh and cool for the best taste. When stored properly, the salad lasts about 2-3 days in the fridge. After that, the avocados may brown and the tomatoes can become mushy. Always check for freshness before eating. Enjoy your salad while it’s still at its best! To cut corn off the cob, start by placing the cob upright in a bowl. Hold the top of the cob and slice down with a sharp knife. This method keeps the kernels from spilling everywhere. You can also use a cutting board to stabilize the cob. Yes, you can make this salad ahead of time. Prepare the corn and chop the vegetables, but add the avocados just before serving. If you mix everything too soon, the avocados may brown. You can store the salad in the fridge for up to a few hours for best taste. To add spice, include more jalapeño. You can chop in a bit more. If you like heat, add sliced fresh chili or a pinch of cayenne pepper. These options will give your salad a nice kick. Yes, this salad works well for meal prep. Store it in an airtight container. Keep the dressing separate until ready to eat. The salad will stay fresh for about two days in the fridge. In this blog post, we explored how to make a vibrant corn salad using fresh ingredients. We covered everything from preparing the corn to serving tips. Don’t forget to experiment with flavors and presentation to suit your taste. You can also modify the recipe for dietary needs or add protein for a complete meal. Enjoy creating your salad, and let the fresh ingredients shine. Happy cooking!

Summer Corn Avocado Delight Salad

A refreshing salad featuring fresh corn, ripe avocados, and vibrant vegetables, perfect for summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups fresh corn kernels
  • 2 whole ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • to taste salt and pepper
  • 1 small jalapeño, finely chopped (optional)

Instructions
 

  • Begin by preparing the corn: if using fresh corn, carefully cut the kernels off the cob and add them to a pot of boiling water. Blanch for 2-3 minutes, then drain and transfer to a bowl of ice water to stop cooking. If using canned or frozen corn, simply rinse and drain.
  • In a large mixing bowl, combine the blanched corn, diced avocados, halved cherry tomatoes, chopped red onion, cilantro, and jalapeño (if using).
  • In a separate small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to create the dressing.
  • Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
  • Taste and adjust seasoning as necessary, adding more lime juice or salt if desired.
  • Serve immediately or let the salad chill in the refrigerator for about 15-30 minutes to allow the flavors to meld.

Notes

Serve in a colorful bowl garnished with cilantro and lime wedges.
Keyword avocado, corn, fresh, salad, summer