Description
A refreshing summer corn salad with creamy avocado.
Ingredients
Scale
- 4 ears of corn, husked
- 2 ripe avocados, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt, to taste
- Pepper, to taste
Instructions
- Boil the corn for 5-7 minutes until tender.
- Remove the corn from the cob and let it cool.
- In a large bowl, combine corn, avocado, red bell pepper, red onion, and cilantro.
- Drizzle lime juice over the salad.
- Add salt and pepper to taste.
- Toss gently to combine.
- Serve chilled or at room temperature.
Notes
- Use fresh corn for best flavor.
- Adjust lime juice based on preference.
- Add jalapeño for spice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 10mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: summer corn salad with avocado