Avocado Corn Salad

This corn salad with avocado recipe is a fresh and simple summer dish. f The salad is tossed with red onion, red bell pepper, and a zesty lime dressing to add both texture and flavor. This is the perfect summer salad for all your picnics and cookouts.

📝 Ingredients

• 2 ears fresh corn (see notes)
• 2 avocados (diced)
• 1/2 cup red onion (diced )
• 1/2 cup red bell pepper (diced )
• 1/4 cup fresh cilantro (minced)
• 1 lime (juice and zest)
• 2 cloves garlic (finely minced)
• 2 Tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

👨‍🍳 Instructions

1. 1Cook the Corn: Shuck the corn and remove the silk. Bring a large pot of salted water to a boil. Add the corn and cook for 3-4 minutes until tender. Remove the corn from the pot and allow it to cool. Once cooled, cut the kernels off the cob.
2. 2Make the dressing: In a small bowl, whisk together the lime juice, garlic, olive oil, salt, and black pepper to make the dressing.
3. 3Toss and Serve: In a large bowl, add the avocado and half the dressing. Toss to coat. Add the corn kernels, red onion, red bell pepper, and chopped cilantro. Pour over the remaining dressing over the salad and toss to combine. Add additional salt and pepper to taste.