Corn Avocado Salad

This Corn Avocado Salad embraces all the sweetness and crispness of juicy fresh corn, combined with the rich creaminess of avocado. It's easy, delicious, and healthy.

👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Amy Dong📖 chewoutloud

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
colander
bowl
spatula

📝 Preparation Steps

Cook the Corn

Immerse corn in a pot of cold water (add 2-3 TB sugar if your corn isn't a sweet variety.) Bring to a rapid boil uncovered. Immediately turn heat off, cover with lid, and let sit ⏱️ 15 minutes. Use tongs to transfer corn to a colander and rinse well with cold water to prevent further cooking. When cool enough to handle, slice rows of whole kernels off the corn. Set aside.

Combine the Ingredients

Place corn kernels in a serving bowl (leave some corn kernels in rows, if you like the look of freshly sliced corn.) Add freshly torn basil leaves and half of the lime juice. Add kosher salt and freshly ground black pepper to taste. Use rubber spatula to toss gently.

kosher saltblack pepper (freshly ground)

Chop the Avocado

large avocado (semi-ripe)1

Peel, seed, and cut avocado into small cubes; toss with remaining lime juice. Carefully add to the corn mixture, tossing just enough to combine. Serve immediately.

large avocado (semi-ripe)1

Nutrition Facts

calories

61 kcal

fat Content

5 g

serving Size

1 serving

fiber Content

3 g

sugar Content

1 g

sodium Content

4 mg

protein Content

1 g

carbohydrate Content

4 g

saturated Fat Content

1 g

unsaturated Fat Content

4 g

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