Avocado Corn Salad: Bright, Creamy Summer Medley That Pops
A vibrant, refreshing salad with microwave-roasted corn, creamy avocado, cherry tomatoes, and a zesty honey-lime dressing. This 16-minute recipe balances sweet, acidic, and silky textures for a colorful summer dish.
Ingredients
- Fresh corn, in husks, 2 ears
- Cherry tomatoes, 1 pint, halved
- Avocados, 2 medium, diced
- Fresh cilantro, 2 tablespoons chopped
- Vegetable oil, 3 tablespoons
- Honey, 1 tablespoon
- Lime juice, 1 ounce (about 2 tablespoons)
- Garlic, 1 clove, minced
- Cayenne pepper, 1 pinch
- Salt, to taste
Instructions
- Remove cob from husks
- Place husked corn in microwave and roast for 3-4 minutes on high until tender
- While corn cools, halve cherry tomatoes
- In bowl, toss corn kernels with tomatoes, diced avocado, and chopped cilantro
- In separate container, whisk together oil, honey, lime juice, garlic, cayenne, and salt
- Pour dressing over salad and gently toss to coat
- Serve at room temperature
Notes
For frozen corn: Use 1 (10-ounce) bag thawed, roasted in microwave for 2-3 minutes.
Substitute for cilantro: Use fresh parsley or basil.
Vegan swap: Replace honey with maple syrup.
Substitute for cilantro: Use fresh parsley or basil.
Vegan swap: Replace honey with maple syrup.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 18gProtein: 3gFat: 20gSaturated Fat: 5gSodium: 180mgFiber: 4gSugar: 5g
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