Description

This avocado corn salad is a delicious summer dish perfect for any cookout or barbecue. It’s also tasty served as a corn salsa along with tortilla chips.

Ingredients

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4 ears of corn
2 large avocados
1 pint of cherry or grape tomatoes
½ of a medium red onion
1 jalapeno
¼ bunch of cilantro
2 limes
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
¼ teaspoon pepper

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Instructions

Cook the four ears of corn in the air fryer with this recipe or your preferred method.
While the corn is cooking, make the dressing by mixing the juice of two limes with the olive oil, salt, and pepper. Set aside.
Add the following ingredients to a large mixing bowl as you prepare them.
Slice the tomatoes in half or quarters.
Finely dice the red onion and jalapeno.
Chop the cilantro.
Once the corn has cooked and has cooled enough to touch, cut off the corn kernels.
Lastly, dice the avocados and add them to the rest of the ingredients.
Pour the lime dressing over the salad and gently combine all ingredients.

Notes

Corn: This recipe calls for four ears of cooked corn on the cob. I like to use this recipe to cook my corn in an air fryer, but it can also be boiled or grilled if preferred. Just don’t cook it too long so the corn is still on the crispy side. Thawed frozen corn or canned corn can also be used. You’ll need two cups of corn.

Avocados: Use two large, firm avocados. We want these to stay fresh for at least a couple of days.

Nutrition

Serving Size:
Calories: 217
Sugar: 7.5 g
Sodium: 214.4 mg
Fat: 13.5 g
Carbohydrates: 26.6 g
Protein: 4.3 g
Cholesterol: 0 mg