Description
A refreshing and vibrant Fiesta Corn and Avocado Salad that combines sweet corn, creamy avocado, juicy cherry tomatoes, and zesty lime dressing with a hint of chili powder. Perfect as a quick and healthy side dish or a light lunch, ready in just 15 minutes.
Ingredients
Scale
Salad
- 2 cups corn (fresh, frozen, or canned, drained)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the ingredients: Dice the avocado into medium-sized cubes and halve the cherry tomatoes. Finely chop the red onion and cilantro. If using canned or frozen corn, ensure it’s drained or thawed completely.
- Make the dressing: In a small bowl, whisk together fresh lime juice, olive oil, chili powder, salt, and pepper. Taste and adjust seasoning according to preference.
- Combine the salad components: In a large mixing bowl, add corn, cherry tomatoes, red onion, and cilantro. Pour the dressing over the mixture and toss gently until everything is evenly coated.
- Add the avocado: Just before serving, gently fold in the diced avocado to avoid mashing. Give the salad a final taste and adjust salt or lime juice if needed.
Notes
- Use fresh corn when in season for best flavor; frozen or canned corn works well too.
- For extra heat, add a pinch of cayenne pepper or diced jalapeño to the dressing.
- This salad can be served immediately or chilled for 30 minutes to meld flavors.
- To keep avocado from browning, add it just before serving and toss gently.
- Great as a side for grilled meats or as a topping for tacos.
