Description
This vibrant Mexican Corn Salad combines sweet corn, juicy grape tomatoes, creamy avocado, and fresh cilantro, all tossed in a zesty lime and cumin dressing. It’s a refreshing and healthy side dish perfect for summer barbecues, quick lunches, or any Mexican-inspired meal.
Ingredients
Scale
Salad Ingredients
- 2 cups frozen corn (thawed)
- 1 cup grape tomatoes (quartered)
- 1 avocado (diced)
- 1/2 cup red onion (finely diced)
- 1/2 cup fresh cilantro (finely diced)
Dressing Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 tbsp fresh lime juice
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Prepare salad base: In a large bowl, combine the thawed corn, quartered grape tomatoes, diced avocado, finely diced red onion, and fresh cilantro. This mixture forms the vibrant base of the salad.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, cumin, salt, and pepper until well blended. This dressing adds a bright, tangy, and slightly smoky flavor to the salad.
- Combine salad and dressing: Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly. Serve immediately or chill briefly to meld flavors before serving.
Notes
- For best texture, use fresh corn when in season by grilling or boiling, then cooling before adding to the salad.
- Adjust lime juice and cumin to taste for desired tanginess and spice level.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- For added protein, consider sprinkling with cotija cheese or black beans (not included in original recipe).
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Keywords: Mexican corn salad, avocado corn salad, easy summer salad, fresh corn salad, quick side dish
