Corn Avocado Salad

This simple, no-cook salad is a celebration of summer flavors—sweet, creamy, and with a bit of crunch. It’s incredibly versatile and comes together in just 15 minutes.

Ingredients

• 3 cups fresh corn kernels (from about 3-4 ears) or 2 (15 oz) cans corn, drained and rinsed

• 2 ripe but firm avocados, diced

• 1 pint cherry tomatoes, halved

• 1/2 small red onion, finely diced

• 1/2 cup fresh cilantro, chopped

• 1 jalapeño, seeds removed and finely diced (optional)

• (Optional) 1 (15 oz) can black beans, rinsed and drained

For the Lime Dressing:

• 3 tablespoons olive oil

• 3 tablespoons fresh lime juice (about 1-2 limes)

• 1 teaspoon honey or maple syrup

• 1/2 teaspoon ground cumin

• 1/4 teaspoon chili powder or smoked paprika

• Salt and black pepper to taste

Instructions

1. Prepare the Corn (if using fresh): Bring a pot of salted water to a boil. Add corn kernels and blanch for 2-3 minutes until bright yellow and crisp-tender. Immediately drain and rinse under cold water to stop the cooking. Pat dry. (If using canned or thawed frozen corn, skip this step.)

2. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt, and pepper until well combined.

3. Combine: In a large bowl, gently combine the corn, diced avocado, cherry tomatoes, red onion, cilantro, and jalapeño (and black beans if using).

4. Dress & Serve: Pour the dressing over the salad and toss very gently to coat, being careful not to mash the avocado. Taste and adjust seasoning.

5. Serve Immediately: Enjoy right away while the avocado is fresh and the corn is crisp.

Tips for the Best Salad

• Grill for Smoky Flavor: For a next-level version, grill whole ears of corn, then cut off the kernels. You can also grill the avocado slices briefly.

• Make-Ahead Strategy: Prep all ingredients and dressing separately. Combine and toss just before serving to prevent sogginess and browning.

• Add Protein: This salad easily becomes a meal with the addition of black beans, grilled shrimp, or shredded chicken.

• Herb Swap: Cilantro can be replaced with fresh basil, mint, or parsley.

• Creamy Variation: For a creamier texture, stir in 2-3 tablespoons of Greek yogurt or sour cream into the dressing.

Prep Time: 15 minutes | Serves: 4-6 as a side dish

This bright, colorful salad is perfect for potlucks, BBQs, or a quick healthy lunch!