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For this salad, you need 3 cups of fresh corn kernels. This is about 4 ears of corn. Fresh corn brings a sweet and crunchy texture. You can cook it in boiling water for just a few minutes. Cool it fast to keep that crunchiness. You will also need 1 ripe avocado, diced. The avocado adds creaminess to the salad. Then, add 1 cup of cherry tomatoes, halved. These tomatoes bring color and a juicy bite. Next, use 1/2 red onion, finely chopped, for a sharp taste. Don't forget 1/4 cup of fresh cilantro, chopped, for a touch of green. If you like spice, add 1/2 jalapeño, finely minced. This will give your salad a nice kick! For the dressing, you need 2 tablespoons of lime juice. This gives a bright flavor. Add 1 tablespoon of olive oil for richness. Lastly, season with salt and pepper to taste. If you want, you can top with crumbled feta cheese for extra flavor. This recipe combines fresh ingredients in a way that makes everyone smile. For more details, check out the Full Recipe. Start by cooking the corn. If you use fresh corn, grab a large pot and fill it with water. Bring the water to a boil. Once boiling, add the corn and let it cook for about 3 to 4 minutes. This short cook time makes the corn tender and sweet. After cooking, drain the corn and cool it quickly under cold water. This step stops the cooking process. Once cool, slice the kernels off each cob and place them into a large mixing bowl. Now it's time to add the fun ingredients! Take the diced avocado and add it to the bowl with the corn. Next, grab your cherry tomatoes, and cut them in half. Toss those in too. Then, finely chop the red onion and add it to the mix. If you like a bit of heat, now is the time to add the minced jalapeño. Its spice will wake up the flavors in the salad. To finish, pour the lime juice and olive oil over your salad mix. Sprinkle in some salt and pepper to taste. Now, gently toss all the ingredients together. Be careful not to mash the avocado; we want nice chunks for texture. Finally, fold in the fresh cilantro for a burst of flavor. You can serve this salad right away or let it chill in the fridge for about 30 minutes. This chilling time helps all the flavors come together. Enjoy your fresh summer corn salad with avocado delight! For the full recipe, check the detailed instructions above. To keep your corn salad fresh, start with the best corn. Look for firm, bright yellow ears. The kernels should look plump and juicy. If you can, buy corn the same day you make the salad. This way, you get the sweetest taste. After cooking, cool the corn quickly to lock in flavor. Mixing flavors makes this salad special. Combine the sweet corn with creamy avocado. Add some tang from lime juice. The cherry tomatoes add a burst of color and flavor. If you want heat, add minced jalapeño. This balance of flavors makes every bite exciting. Serve this salad cold for the best taste. It works great as a side dish at summer cookouts. You can also serve it with grilled chicken or fish. If you want to impress, add crumbled feta on top. This adds a salty finish that pairs well with the salad. For the best experience, enjoy it right after you make it. If you want more flavor, let it chill for 30 minutes before serving. Try this full recipe for a delightful dish. {{image_2}} You can easily make this corn salad a full meal by adding protein. Grilled chicken or shrimp works really well. Just chop them into small pieces and mix them in. If you want a plant-based option, try black beans or chickpeas. They add great flavor and texture, plus they’re filling. For extra zest, toss in some cooked bacon bits. Each of these options enhances the salad while keeping it fresh and tasty. While lime juice and olive oil make a great dressing, you can switch it up! Try a simple balsamic vinaigrette for a sweet twist. Mix balsamic vinegar with a bit of honey and olive oil. You can also use a creamy dressing like ranch or Greek yogurt for a rich flavor. If you want heat, add a dash of hot sauce or sriracha to your dressing. Each variation can give your salad a new personality. Take advantage of seasonal produce to enhance your salad. Fresh cucumbers add a crisp bite, while bell peppers bring color and crunch. You might also consider sweet peaches or mangos for a fruity kick. In the fall, add roasted butternut squash or apples for a cozy twist. Each season offers new flavors to explore, making this salad fun all year long. You can adjust the recipe based on what’s fresh and available. Check out the Full Recipe for more ideas! To keep your salad fresh, store it in an airtight container. This helps maintain its crispness. Place the container in the fridge right after making it. The salad tastes best within a day or two. After that, the avocado may brown and get mushy. If you want to keep it longer, consider removing the avocado. You can add it just before serving. Freezing the salad is not ideal. The veggies will lose their crunch once thawed. If you want to freeze it, leave out the avocado and tomatoes. You can freeze the corn and onion mix. When ready to eat, thaw it overnight in the fridge. Add fresh avocado and tomatoes once it’s defrosted. You do not need to reheat this salad. It is best served cold. If you made it earlier, give it a gentle toss before serving. This helps mix the flavors again. If it seems dry, add a splash of lime juice or olive oil. You can also sprinkle a bit of salt and pepper to freshen it up. Enjoy this salad with grilled meats or on its own! For the full recipe, check out the Sunny Summer Corn Salad with Avocado. Yes, you can make this salad one day before serving. Just prepare it without the avocado. This way, it stays fresh and crisp. When you are ready to serve, add the diced avocado. This keeps it from browning and losing its nice texture. If you want a substitute for avocado, try using diced cucumber or mango. Both options add a nice texture and sweetness. Cucumber gives a fresh crunch, while mango adds a tropical twist. You can also use a bit of Greek yogurt for creaminess. To spice up this salad, add more jalapeño. You can also try a dash of hot sauce. Another option is to mix in some diced bell peppers or even crushed red pepper flakes. Start with a small amount, then taste and adjust to your liking. For the full recipe, check out the Sunny Summer Corn Salad with Avocado. This blog post covered fresh corn, tasty veggies, and great dressings. You learned how to prepare the corn and mix the salad for the best flavor. Remember our tips on freshness and serving. With fun variations and smart storage ideas, you can enjoy this salad anytime. Try making it ahead or adding protein for a twist. Simple changes can bring bold flavors, so don’t be afraid to experiment. Enjoy your delicious salad creation and impress everyone around you!

Summer Corn Salad with Avocado

Revitalize your summer meals with this delicious Sunny Summer Corn Salad with Avocado! This refreshing dish combines sweet corn, creamy avocado, and zesty lime for a vibrant flavor explosion. Quick to prepare in just 15 minutes, it’s perfect for barbecues or picnics. Discover how to whip up this easy recipe, complete with fresh ingredients and optional spicy kicks. Click to explore the full recipe and impress your guests!
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Ingredients
  

3 cups fresh corn kernels (about 4 ears of corn)

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

1 tablespoon olive oil

Salt and pepper to taste

1/2 jalapeño, finely minced (optional for spice)

Crumbled feta cheese for topping (optional)

Instructions
 

Begin by preparing the corn. If using fresh corn, bring a large pot of water to a boil. Add the corn and cook for 3-4 minutes until tender. Remove from heat, drain, and cool under cold water. Once cooled, slice the kernels off the cob and place them in a large mixing bowl.

    Add the diced avocado, halved cherry tomatoes, and finely chopped red onion to the bowl with the corn.

      If using, add the minced jalapeño for a kick of heat.

        Pour the lime juice and olive oil over the salad mixture. Season with salt and pepper to taste.

          Gently toss all the ingredients together, being careful not to mash the avocado.

            Finally, fold in the chopped cilantro for a burst of freshness.

              Serve immediately or let it chill in the refrigerator for 30 minutes to enhance the flavors.

                Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4