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Creamy Avocado Corn Salad Delight - Fresh Summer Side Dish Recipe

This creamy avocado corn salad is the ultimate summer side dish that brings together fresh sweet corn, ripe avocados, zesty lime, and fresh herbs in a vibrant bowl. Perfect for picnics, potlucks, or weeknight dinners, this no-cook recipe comes together in just 15 minutes and delivers bold, refreshing flavors that complement any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 cups fresh sweet corn kernels (about 4 ears)
  • 2 large ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • Optional: 1/2 cup black beans, rinsed

Method
 

Instructions
  1. Prepare the corn by cutting kernels from fresh ears. If using frozen corn, thaw completely and pat dry.
  2. Dice the avocados into bite-sized pieces and immediately toss with 1 tablespoon of lime juice to prevent browning.
  3. Combine corn, avocados, cherry tomatoes, red onion, and cilantro in a large mixing bowl.
  4. In a small bowl, whisk together remaining lime juice, olive oil, honey, chili powder, salt, and pepper.
  5. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocados.
  6. Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes to allow flavors to meld.

Notes

Prepare all ingredients except the avocado and dressing separately. Combine everything just before serving to maintain texture and freshness. The dressing can be made up to 2 days in advance.