Description
Fiesta Corn Salad with Avocado is a light summer side dish. It's bright, tangy, and filled with fresh summer vegetables. Bring it to your next BBQ, cookout, or picnic!
Ingredients
Scale
- 3-4 ears of fresh corn, husked (should yield about 2 cups of kernels)
- 1/2 cup diced cherry tomatoes
- 2 tablespoons diced red onion
- 1 jalapeno, minced
- 1/2 avocado, diced
- 1/4 cup cilantro, roughly chopped
- juice of 1/2 lime
- 1 teaspoon red wine vinegar
- 1/8 teaspoon chili powder
- 1/8 teaspoon cumin
- sea salt, to taste
Instructions
- Bring a large pot of water to a boil. Add corn, and cook for 3-4 minutes, until crisp-tender and bright yellow. Drain and let cool about 5 minutes, until corn is cool enough to handle.
- When the corn has cooled, cut the kernels off the cob and place in a large bowl. Add the remaining ingredients to the bowl with the corn and toss to combine. Season with sea salt, to taste.
- Serve and enjoy!
Notes
Though this salad is best served immediately, you can store in an airtight container in the refrigerator for up to 3 days.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 111
- Sugar: 6.7 g
- Sodium: 163.1 mg
- Fat: 3.8 g
- Saturated Fat: 0.6 g
- Carbohydrates: 20.3 g
- Fiber: 3.7 g
- Protein: 3.3 g
- Cholesterol: 0 mg