Corn Salad
This vibrant Corn Salad is a celebration of summer in every bite, bursting with sweet, juicy kernels and a medley of fresh flavors. Crisp bell peppers, creamy avocado, and zesty lime dressing come together in just 18 minutes, making it the perfect quick fix for busy days.
Ingredients
- 4 ears corn on the cob or 4-5 cups frozen, thawed sweet corn
- 1 avocado diced
- 1 pint cherry tomatoes halved
- 1/4 cup finely chopped onion
- 1 jalapeno seeds removed, finely diced
- 1/3 cup finely chopped cilantro
Dressing
- 1/3 cup extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoons lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- If using fresh corn, remove husks and bring a large pot of water to a boil.
- Carefully drop corn into the boiling water and cook for just 3 minutes. Remove from the water and immediately rinse in cold water.
- Cut the corn from the cob (cutting as close as possible to the cob) and transfer the kernels to a large bowl (if using frozen corn, place this in your bowl now).
- Add diced avocado, cherry tomatoes, onion, jalapeno, and cilantro and stir to combine.
- In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.
- Pour dressing evenly over corn salad ingredients and toss well to combine.
- For best results, cover the corn salad and refrigerate for one hour before serving. Be sure to stir ingredients well again before serving.
Nutrition
Calories: 234kcalCarbohydrates: 19gProtein: 4gFat: 18gSaturated Fat: 3gSodium: 215mgPotassium: 525mgFiber: 4gSugar: 7gVitamin A: 634IUVitamin C: 30mgCalcium: 18mgIron: 1mg
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