Corn Tomato Avocado Salad

Introduction:
Brighten up your meal with this refreshing Corn Tomato Avocado Salad! Bursting with fresh flavors and vibrant colors, this easy-to-make salad combines sweet corn, juicy tomatoes, creamy avocado, and zesty lime for a delicious side dish or light main course. Perfect for summer gatherings or a simple weeknight dinner, it’s a crowd-pleaser that’s as nutritious as it is tasty.

Why You’ll Love This Recipe:

• Fresh and Flavorful: A delightful mix of textures and flavors in every bite.
• Quick and Easy: Minimal prep with a simple assembly.
• Versatile: Great as a side dish or topped with protein for a complete meal.
• Healthy: Packed with fresh vegetables and healthy fats.

Ingredients:

• 2 cups fresh or frozen corn kernels (about 2 ears of corn)
• 1 pint cherry or grape tomatoes, halved
• 1 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 2 tablespoons lime juice (about 1 lime)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Cook the Corn:

• If using fresh corn, bring a pot of water to a boil. Add the corn and cook for 3-5 minutes until tender. Remove from the pot, let cool, and then cut the kernels off the cob. If using frozen corn, cook according to package instructions and let it cool.

1. Prepare the Vegetables:

• In a large bowl, combine the cooked corn, cherry tomatoes, diced avocado, red onion, and cilantro.

1. Make the Dressing:

• In a small bowl or jar, whisk together the olive oil, lime juice, ground cumin, salt, and pepper.

1. Toss and Serve:

• Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning if needed.

1. Serve:

• Enjoy immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. Serve as a side dish or as a topping for tacos or grilled chicken.

Tips for Success:

• Corn: If you prefer a smokier flavor, try grilling the corn instead of boiling it.
• Avocado: For best results, add the avocado just before serving to prevent it from browning.
• Adjusting Spice: For a bit of heat, add a chopped jalapeño or a pinch of red pepper flakes to the salad.

Recipe Variations:

• Add Beans: Incorporate black beans or chickpeas for extra protein and texture.
• Cheese: Sprinkle with crumbled feta or shredded cheese for added flavor.
• Herbs: Experiment with other fresh herbs like basil or parsley if you prefer.

Serving Suggestions:

• Serve with grilled meats or seafood for a complete meal.
• Use as a topping for tacos or burrito bowls.
• Pair with a simple quinoa or rice dish for a healthy, balanced meal.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but the flavors will still be good.
• Freezing: This salad is not recommended for freezing, as the texture of the vegetables and avocado may become mushy upon thawing.

Special Equipment:

• Mixing Bowl: For combining the salad ingredients.
• Cutting Board and Knife: For chopping the vegetables and herbs.

FAQ:

• Can I use canned corn instead of fresh or frozen?
  Yes, canned corn works well. Just make sure to drain and rinse it before using.
• Can I make this salad ahead of time?
  You can prep the ingredients ahead of time, but it’s best to add the avocado and dressing just before serving to keep the salad fresh.
• Can I use lemon juice instead of lime juice?
  Yes, lemon juice can be used as a substitute for lime juice if needed.

Preparation Time:

• 10 minutes for prepping and assembling the salad.

Cook Time:

• 5 minutes if cooking fresh corn.

Total Time:

• 15 minutes (including prep and cook time).

Nutrition Information (per serving, assuming 4 servings):

• Calories: 180
• Protein: 4g
• Carbohydrates: 20g
• Fat: 11g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 180mg
• Fiber: 6g
• Sugar: 5g

Corn Tomato Avocado Salad

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• Author: Julie
• Total Time: 15 minutes

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Ingredients

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• 2 cups fresh or frozen corn kernels (about 2 ears of corn)
• 1 pint cherry or grape tomatoes, halved
• 1 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 2 tablespoons lime juice (about 1 lime)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

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Instructions

• Cook the Corn:
  • If using fresh corn, bring a pot of water to a boil. Add the corn and cook for 3-5 minutes until tender. Remove from the pot, let cool, and then cut the kernels off the cob. If using frozen corn, cook according to package instructions and let it cool.
• Prepare the Vegetables:
  • In a large bowl, combine the cooked corn, cherry tomatoes, diced avocado, red onion, and cilantro.
• Make the Dressing:
  • In a small bowl or jar, whisk together the olive oil, lime juice, ground cumin, salt, and pepper.
• Toss and Serve:
  • Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning if needed.
• Serve:
  • Enjoy immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. Serve as a side dish or as a topping for tacos or grilled chicken.

• Prep Time: 10 minutes
• Cook Time: 5 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 180 kcal
• Fat: 11g
• Carbohydrates: 20g
• Protein: 4g

Closing Notes:
Have you tried this Corn Tomato Avocado Salad? Share your thoughts in the comments below! Don’t forget to tag us on social media with your vibrant salads and check back for more fresh and easy recipes.