Mexican Corn and Avocado Salad

mexican corn and avocado salad recipe
Fresh lime zest and juice lift this salad to a delightful level, and vibrant colors add to the appeal. You can use organic frozen corn if corn on the cob is out of season.

Ingredients

 2 ears summer corn (steamed, boiled, or grilled)
 1 cup halved red or yellow cherry tomatoes
 2 cups chopped cucumber, peeled if desired
 ¼ cup diced red onion
 ½ bunch cilantro, chopped
 2 ripe avocados, cut into chunks
Dressing
 ¼ cup avocado or olive oil
 1 teaspoon Zest of one lime
 Juice of 1 lime
 Himalayan pink or kosher salt
 Ground black pepper
 ½ teaspoon red pepper flakes (optional)
Garnish
 Fresh parsley or cilantro

Instructions

1

Cook corn on the cob until tender and let cool. Cut corn kernels from cobs.

2

Place corn, tomatoes, cucumber, onion, and cilantro in a salad bowl. Toss to mix well. Add avocado chunks and toss gently.

Dressing
3

Mix oil, lime zest, and fresh juice in a small bowl. Season with salt and pepper. Add chili flakes to taste, if you like. Pour over salad and toss one more time. Garnish before serving.

Serves 4

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Ingredients

 2 ears summer corn (steamed, boiled, or grilled)
 1 cup halved red or yellow cherry tomatoes
 2 cups chopped cucumber, peeled if desired
 ¼ cup diced red onion
 ½ bunch cilantro, chopped
 2 ripe avocados, cut into chunks
Dressing
 ¼ cup avocado or olive oil
 1 teaspoon Zest of one lime
 Juice of 1 lime
 Himalayan pink or kosher salt
 Ground black pepper
 ½ teaspoon red pepper flakes (optional)
Garnish
 Fresh parsley or cilantro

Directions

1

Cook corn on the cob until tender and let cool. Cut corn kernels from cobs.

2

Place corn, tomatoes, cucumber, onion, and cilantro in a salad bowl. Toss to mix well. Add avocado chunks and toss gently.

Dressing
3

Mix oil, lime zest, and fresh juice in a small bowl. Season with salt and pepper. Add chili flakes to taste, if you like. Pour over salad and toss one more time. Garnish before serving.

Serves 4

Mexican Corn and Avocado Salad