Ingredients
Corn Salad Base
- 4 corn cobs (about 3-4 cups), shucked
- 1 cup cherry tomatoes, halved or quartered
- ⅓ of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 3-4 limes, juiced (or enough to coat the salad)
For Serving
- 1-2 avocados, diced
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil the Corn: Bring a large pot of water to a rolling boil over high heat. Shuck the corn cobs and place them into the boiling water. Cover the pot and boil the corn for 1½ to 2 minutes, just until bright and tender. Use tongs to transfer the cooked cobs to a tray. Discard the cooking water and allow the corn to cool completely before handling.
- Prepare the Salad Base: Once the corn has cooled, cut the kernels off the cob and transfer them to a large mixing bowl. Add the halved or quartered cherry tomatoes, chopped red onion, and chopped cilantro. Pour fresh lime juice over the mixture.
- Season the Salad: Gently toss all the ingredients together until well combined. Season with salt and black pepper to taste. Taste and adjust lime juice, salt, or pepper as desired.
- Chill (Optional): For the best flavor, cover the bowl and chill the salad in the refrigerator for at least 1 hour. This allows the flavors to meld, but you can also serve it right away if short on time.
- Add the Avocado and Serve: Just before serving, dice the avocado(s) and gently fold them into each individual portion or the entire salad, as desired. Serve immediately and enjoy!
Notes
- The ingredients amounts are flexible; feel free to add more or less of any ingredient to your liking.
- For best flavor and texture, chill the salad for at least 1 hour before serving—just remember to add the avocado at the last minute to prevent browning.
- Try grilling the corn instead of boiling it for a delicious smoky flavor and charred texture.
- This salad travels well without the avocado, making it great for picnics; add the avocado just before eating.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 170
- Sugar: 4g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
