Summer Corn Salad with Avocado: 5 Amazing Fresh Bowls
A refreshing salad featuring sweet corn, creamy avocado, tomatoes, and a bright lime dressing.
Ingredients
Scale
3 cups fresh corn kernels
1 large avocado, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili flakes (optional)
Instructions
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Remove corn kernels from cobs.
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Boil kernels for 2–3 minutes and cool.
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Slice tomatoes and chop onion and cilantro.
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Dice the avocado into small cubes.
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Whisk lime juice, olive oil, salt, and pepper.
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Combine corn, tomatoes, onion, and cilantro in a bowl.
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Pour dressing over the mixture and stir gently.
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Fold in avocado and serve.
Notes
Add avocado shortly before serving to keep its texture and color fresh.