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Summer Corn Salad with Fresh Herbs & Avocado

Summer Corn Salad with Fresh Herbs & Avocado
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A fresh, vibrant Summer Corn Salad with sweet corn, ripe avocado, and a mix of fragrant fresh herbs like cilantro, basil, and parsley. This salad combines creamy textures and crisp veggies with a zesty lime dressing, perfect as a light side or refreshing main for warm sunny days.

Ingredients

Vegetables & Herbs

  • Sweet Corn (fresh off the cob or thawed frozen) – 2 cups kernels
  • Ripe Avocado – 1 large, diced into bite-size chunks
  • Cherry Tomatoes – 1 cup, halved
  • Red Onion – 1/4 cup, finely chopped
  • Fresh Herbs (cilantro, basil, parsley) – about 1/2 cup combined, roughly chopped

Dressing

  • Fresh Lime Juice – 2 tablespoons
  • Olive Oil – 2 tablespoons
  • Salt – 1/2 teaspoon, or to taste
  • Black Pepper – 1/4 teaspoon, or to taste

Instructions

  1. Prepare the Corn: If using fresh corn, carefully cut the kernels off the cob using a sharp knife while avoiding the tough core. If using frozen corn, thaw and drain any excess moisture to keep the kernels crisp.
  2. Chop the Vegetables and Herbs: Dice the avocado into bite-size pieces, halve the cherry tomatoes, finely chop the red onion, and roughly chop the fresh herbs (cilantro, basil, and parsley) to release their flavor and color.
  3. Make the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, salt, and pepper until well combined. This will add a zesty and rich flavor to the salad.
  4. Toss the Salad: In a large bowl, gently combine the corn, avocado, cherry tomatoes, red onion, and herbs. Drizzle the dressing over everything and toss carefully to coat without mashing the avocado chunks.
  5. Serve Fresh: Enjoy the salad immediately to preserve its fresh texture and flavor. It can be refrigerated for a few hours but is best fresh.

Notes

  • Use ripe but firm avocados to avoid mushy texture.
  • Lightly grill or char fresh corn before cutting for extra flavor.
  • Use fresh herbs to enhance aroma and taste.
  • Toss gently to keep avocado pieces intact.
  • Adjust salt and lime juice to your preferred balance before serving.
  • Add jalapeños or chili flakes for heat if desired.
  • Optional: Add black beans, feta cheese, or cooked quinoa for variation.
  • Store leftovers in an airtight container refrigerated up to 1 day; add avocado just before serving.
  • Not recommended to freeze because avocado and herbs lose texture and flavor.
  • This salad is naturally vegan and gluten-free.

Nutrition

Keywords: summer salad, corn salad, avocado salad, fresh herbs, easy salad, gluten free, vegan, healthy summer recipes

Find it online: https://marycorner.com/summer-corn-salad-with-fresh-herbs-avocado/