Name: Avocado Corn Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/4 cup(s) extra-virgin olive oil; 3 tblsp fresh lime juice; 2 tsp chili powder; 1 tsp sea salt; 1 garlic clove, minced; 1/4 tsp ground black pepper; 1 batch of dressing, see above; 2 cup(s) frozen corn kernels, thawed; 2 cup(s) small tomatoes, quartered or sliced; 2 avocados, diced; 1/2 red onion, diced (about 2/3 cup); 1 jalapeño, seeded and diced; 1/2 cup(s) chopped cilantro

Avocado Corn Salad Recipe

Rating 5.0

| 2

Avocado corn salad is a versatile summery salad. Bursting with bright flavors, it is great on its own, as a side and also makes an excellent topping for tacos! Using frozen corn kernels saves time with less mess, but using fresh corn cut off the cob is also a delicious option.

Side Dish

Mexican

ingredients

steps

minutes

Ingredients

Servings:

For the Dressing

1/4 cup(s)

extra-virgin olive oil

3 tblsp

fresh lime juice

2 tsp

chili powder

1 tsp

sea salt

garlic clove, minced

1/4 tsp

ground black pepper

For the Avocado Corn Salad

batch of dressing, see above

2 cup(s)

frozen corn kernels, thawed

2 cup(s)

small tomatoes, quartered or sliced

avocados, diced

1/2

red onion, diced (about 2/3 cup)

jalapeño, seeded and diced

1/2 cup(s)

chopped cilantro

Directions 4 steps | 15 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Prepare the dressing. In a large bowl, whisk together olive oil, lime juice, chili powder, sea salt, garlic and pepper.

Step 3

In a mesh strainer, thaw the corn kernels under cold running water. Add the thawed corn, sliced tomatoes, diced avocados, diced red onion, diced jalapeño and chopped cilantro into the bowl with the dressing.