Ingredients
- 4 ears of corn - shucked and cooked
- 1 pint grape tomatoes, quartered - approx. 2 cups worth
- 1 cup diced red onion - chopped small
- ⅓ cup chopped fresh cilantro
- 2 ripe avocados - cut into cubes
Salad Dressing:
- ¼ cup olive oil - or avocado oil
- 1 freshly squeezed lime - save all lime juice for dressing
- 1 tsp lime zest - use the same juiced lime
- 1 garlic clove - minced
- 1 tsp salt
- ¼ tsp ground black pepper
Instructions
- Boil 4 ears of corn for about 2 minutes until the corn turns bright yellow. Let the corn cool enough to handle, then slice the corn off the core using a sharp knife.
- Heat 1 Tbsp of cooking oil in a frying pan over medium-high heat. Add in the corn and lightly pan fry for 2-3 minutes. This removes excess moisture and browns the corn leaving a crispy texture. Let it cool in the fridge for 20-30 minutes.
- To make the salad dressing, add to a medium bowl ¼ cup olive oil, 1 freshly squeezed lime, 1 tsp lime zest, 1 minced garlic clove, 1 tsp salt, and ¼ tsp ground black pepper. Mix ingredients and set aside.
- Once corn has cooled, add it to a large bowl with 1 pint of quartered grape tomatoes (approx. 2 cups worth), 1 cup diced red onion, and ⅓ cup chopped fresh cilantro.
- Drizzle the salad dressing on top and toss everything together.
- Lastly, add 2 chopped ripe avocados and toss the salad gently, this will keep the avocado from getting mushy. Chill the salad for up to 3 hours or serve immediately. Gently toss the salad just before serving.
Recipe Notes:
- You can use canned or frozen corn if you’re short on time. But these are softer than fresh corn, which will affect the salad’s texture. Try frying them a bit with oil, to help reduce moisture.
- If you don’t like raw onion, leave it out or try soaking the chopped onion in cold water for 1 minute then pat dry. This removes that sharp edge.
- There are several options to customize this recipe. Try adding black beans, rice, chile flakes, bell peppers, or feta cheese.
- You can make this salad a meal by adding grilled chicken, steak bites, shrimp, or hard-boiled eggs on top.
- Transfer it to an airtight container with a tight-fitting lid and store it in the fridge for up to 2 days.
- When ready to serve, gently toss the salad to redistribute the ingredients. You can also add a drizzle of olive oil or a squeeze of fresh lime juice to help revive the flavors.
Nutrition Info
Calories: 268kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 407mg | Potassium: 732mg | Fiber: 7g | Sugar: 8g | Vitamin A: 934IU | Vitamin C: 27mg | Calcium: 29mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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