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This summer avocado corn combo brings all your favorite warm-weather goodies into one bright, cool dish. Sweet charred corn meets buttery avocado and plump cherry tomatoes for a perfect mix of tastes and feels that's great for hot day get-togethers or as a healthy side whenever you want.
I whipped this salad up for a family cookout once and it was gone in minutes—faster than everything else we served. These days I always keep these ingredients around all summer because it goes with practically anything hot off the grill.
Ingredients
- Fresh corn: try to grill it first to pull out its sweetness and add that light smoky taste
- Ripe avocados: pick ones that feel slightly soft when you gently squeeze them for that perfect creaminess
- Cherry tomatoes: grab different colors to make it pretty and get various sweet notes
- Red onion: gives that zippy kick that works against the smooth avocado
- Fresh cilantro: makes everything taste lively with its unique leafy flavor
- Extra virgin olive oil: don't skimp on this—get the good stuff since you'll really taste it
- Fresh lime juice: skip the bottle and grab real limes, it totally makes a difference
- Garlic cloves: brings some richness and background flavor to the simple sauce
- Sea salt: pulls all the tastes together and makes everything pop
Simple Preparation Steps
- Get your veggies ready:
- Chop those cherry tomatoes in half or smaller if they're big. Slice the red onion super thin so it won't take over the flavor. Carefully slice those corn kernels off after you've grilled and cooled them a bit. Cut up the avocados last thing to keep them from turning brown.
- Mix up your sauce:
- Stir together your olive oil, squeezed lime juice, crushed garlic, salt and some pepper in a little bowl until they're all mixed up good. The lime helps keep those avocados looking fresh longer.
- Put it all together:
- Carefully toss all veggies in a big bowl, being super gentle so you don't smash up the avocado chunks. Pour your sauce over everything and mix lightly just enough to coat it all.
- Last taste check:
- Give it a try and maybe add more salt, pepper or lime juice if needed. You want everything to taste bright and balanced with no single thing standing out too much.
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I always save some corn kernels to sprinkle on top right before I serve it—gives an extra bit of color and crunch. My family goes crazy for this salad and now it's our unofficial summer kickoff dish whenever the first good corn shows up at our local market.
Prep Ahead Ideas
Though this tastes best when freshly mixed, you can get most things ready beforehand. Grill your corn, cut your onions, and split those tomatoes up to a day early. Keep each thing in separate containers in your fridge. Just wait to cut the avocados and add the dressing until right before you eat to keep everything looking and feeling its best.
Great Food Combos
This easy-going salad fits perfectly with grilled chicken, fish wraps, or even on top of hot-off-the-grill burgers. For a meat-free meal, serve it with some crusty bread and sprinkle some crumbly cotija or feta cheese over it. The fresh, zingy flavors really shine next to spicy foods, making it a great cooling side for anything with heat.
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Changing With The Seasons
Early summer when corn first appears, try quickly boiling fresh kernels for extra crunchiness. Middle of summer calls for that smoky grilled corn taste. Late summer when tomatoes reach their peak, grab some heirloom varieties for amazing flavor. In colder months, you can still make this with frozen roasted corn and get pretty tasty results.
Good-For-You Goodness
This salad isn't just tasty—it's packed with good stuff too. The avocados give you heart-friendly fats and almost 20 different vitamins and minerals. Corn adds fiber and antioxidants, while tomatoes have lycopene that works even better when eaten with the fats in avocado. The lime juice not only makes everything taste bright but helps your body use the iron from the veggies much better.
Frequently Asked Questions
- → Can frozen corn replace fresh corn?
Absolutely! Thaw it and warm it up before tossing it in.
- → What’s the best way to store leftovers?
Pop leftovers into a sealed container and keep in the fridge for a day or two. Drizzle on more lime juice to keep the flavors bright.
- → Can I prep this dish ahead?
Sure! Pre-make the dressing and get everything chopped. Mix it together right before serving so nothing goes soggy.
- → What pairs well with this dish?
This mix shines alongside grilled chicken, seafood, or barbecue classics.
- → Can the lime dressing be tweaked?
Definitely. Tweak the lime and olive oil amounts for more tang or richness, depending on your taste.