AVOCADO AND CORN SALAD
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A quick and healthy salad made with readily available ingredients, that screams everything summer.
ABOUT THE RECIPE
The Avocado corn salad is a vibrant, colorful salad that is loaded with creamy avocado, sweet corn, tomatoes, cucumbers, red onions, all spruced up with a simple yet delicious dressing.This salad is refreshing and fits the bill perfectly for your summer parties.
While you would love to pair this salad up with your favorite dishes, you may also snack on it in between meals.
If you are on a diet, this is the ideal salad for you. You may also add some proteins like grilled chicken, tuna, or shrimps to this salad to make it a balanced meal.
If you are looking for a vegetarian version you may add grilled tofu.
You may add your favorite veggies. Some vegetables that would mesh beautifully with this salad are Brussel sprouts, radish, radicchio, lettuce, or spinach.
Why stick to vegetables? You may add fruits like strawberries, watermelon, or peaches too.
You may also add cheese to this salad to make it extra delicious.
WHY SHOULD I MAKE THIS SALAD?
You will like this salad because it is:
- Gluten-free
- Dairy-free
- Egg-free
- Has simple ingredients
- Perfect as a summer salad
- Healthy
- Easy to make
- Customizable to suit individual needs
INGREDIENTS
Avocado and corn are the key ingredients in this salad. I have used Haas avocado cut into chunks.
As for the corn, I have used packaged cooked sweet corn. I think grilled corn will work better with this salad.
The other vegetables that I have included are tomatoes and red onion. I have used ripe Roma tomatoes that add color and texture to the salad. Red onion adds a sharp sweetness to the salad that beautifully compliments with the salad dressing.
For the dressing, you will need extra virgin olive oil, lemon juice, freshly crushed black pepper, salt, minced garlic, and cilantro.
HOW TO MAKE IT?
In a bowl whisk the ingredients for the dressing and keep aside.
Cut the avocado into chunks. If you find cutting avocado troublesome, refer to this quick video.
Cut the tomatoes into chunks and slice the red onions.
In a large bowl, add the avocado, tomato, corn, and onion.
Pour the dressing generously on the veggies and toss together lightly.
VARIATIONS
This salad has an ample scope of improvisation. Here are some suggestions:
Add grilled corn instead of cooked corn for a nice smoky flavor.
Add other veggies of your choice. Some vegetables that would mesh beautifully with this salad are Brussel sprouts, cucumber, radish, radicchio, lettuce, or spinach.
Add some seasonal fruits. You may add fruits like strawberries, fresh watermelon chunks, or grilled peaches too.
Add cheese like feta, fresh goat cheese, or grilled halloumi.
Add grilled chicken, shrimp, cooked crabmeat, or tuna to convert the salad to a wholesome meal.
Add grilled tofu for a vegetarian wholesome dish.
FREQUENTLY ASKED QUESTIONS
How can I cook corn on the cob?
You can bake or grill the corn on the cob.
For baking, place the husks directly on the oven rack and bake for 30 minutes at 350˚F. You may broil for the last 5 minutes if you want a charred effect.
For grilling, soak the husk for about 30 minutes, pat them dry and then grill them for 20 minutes, flipping in between. You may bast with some molten butter.
Can I use frozen corn instead?
Yes, you can use frozen corn too. Thaw them as per package instructions and add to the salad when you are ready.
How can I convert this salad to a Mexican avocado salad?
This salad is very similar to the Mexican Avocado Salad except that in a Mexican salad the corn must be grilled.
But, for true Mexican flavors consider adding the following:
- Boiled Kidney beans or Black beans
- Pickled jalapeno peppers
- Dijon Mustard
- Cotija cheese (optional) as a topping
If you are wondering how to make pickled Jalapenos, here is a great recipe for it.
SERVING SUGGESTIONS
This salad can be served on its own as a quick snack. It also goes well with grilled chicken, meat, or fish.
You can stuff your pita with this salad, leftover chicken, and your favorite dressing for a delicious wrap.
You can enjoy this salad in tacos.
You can also serve this salad with pita chips and hummus on the side.
Looking for a homemade pita recipe? Find it here.
AVOCADO AND CORN SALAD
Ingredients:
- 1 cup sweet corn cooked
- 2 Roma tomatoes cut into chunks
- 1 red onion sliced
- 1 avocado cut into chunks
- 2 garlic cloves minced
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1 tsp crushed black pepper
- 1 tbsp lemon juice
- 1/2 cup chopped cilantro
Instructions:
- Prepare the dressing: In a small bowl whisk together the olive oil, lemon juice, minced garlic, salt, freshly crushed black pepper, and finely chopped cilantro.
- In a large bowl, add the avocado, corn, tomatoes, and onions.
- Pour the contents of the smaller bowl on the veggies.
- Toss everything together. Serve immediately.
Notes:
- Be generous with the olive oil, it really adds to the taste.
- I have used cooked sweet corn, if you are using corn on the cob, bake them first. Place husks directly on the oven rack and bake for 30 minutes at 350˚F.
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