Avocado Corn Salad

4.0
(3)

This avocado corn salad is a favorite of my husband and a great summer dish with fresh-from-the-field corn.

Avocado Corn Salad
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4
4
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 ears fresh corn in husks

  • 1 pint cherry tomatoes, halved

  • 2 medium avocados, diced

  • 2 tablespoons chopped fresh cilantro

Dressing:

  • 3 tablespoons vegetable oil

  • 1 tablespoon honey

  • 1 ounce lime juice

  • 1 clove garlic, minced

  • 1 pinch cayenne pepper, or to taste

  • freshly cracked black pepper to taste

Directions

  1. Place ears of corn in a microwave with husks still on and cook on high power until tender, 5 to 6 minutes.

  2. Combine tomatoes and avocados in a large mixing bowl. Remove corn and cut kernels from cobs into the bowl. Add cilantro and mix together.

  3. Mix oil, honey, lime juice, garlic, cayenne, and black pepper together and pour over vegetable mixture. Toss and serve.

Cook's Note:

You can use frozen corn if you don't want to deal with cooking and cutting.

Nutrition Facts (per serving)

216 Calories
17g Fat
17g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 216
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 13%
Sodium 14mg 1%
Total Carbohydrate 17g 6%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 3g 6%
Vitamin C 20mg 22%
Calcium 13mg 1%
Iron 1mg 4%
Potassium 528mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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