Name: Avocado Corn Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 4 ears corn; 5 avocados; 1 small red onion; 1/2 cup diced scallions; 2 limes juice only; 1/4 cup olive oil or avocado oil; 2 tbsp minced fresh cilantro; 1 tsp chili powder; to taste salt

01

Overview

Prep20 min

Cook15 min

Total35 min

Servings6

DifficultyEasy

02

Ingredients

03

Equipment

Large pot
Sharp knife
Large mixing bowl

04

Method

01

Cook and cut the corn

Boil or grill the corn in well-salted water until tender, about 10 minutes, then cool. Stand each cob in a bowl and cut the kernels off close to the cob. Dice the red onion and scallions and mince the cilantro.

02

Make the lime dressing

Whisk the lime juice, olive oil, chili powder, and salt. Stir in the corn, red onion, scallions, and cilantro until everything is coated.

03

Fold in the avocado

Dice the avocados, add them to the bowl with the lime juice and oil, and gently fold until just evenly incorporated. Serve right away.

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Tips

NoteCook the corn a day ahead and keep it in the fridge to save time.

NotePress a few avocado cubes against the bowl to make a light creamy coating, but leave most diced.

NoteLay plastic wrap on the surface before sealing to slow the avocado from browning.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorKeep leftovers in an airtight container 1 to 2 days; press plastic wrap on the surface to slow browning.

Best freshTastes best served right after the avocado goes in, while everything is cool and bright.

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Frequently asked

Can I use frozen corn?+

Yes — thaw and pat dry; fresh corn gives the best texture, but frozen works well.

How ripe should the avocados be?+

They should yield to gentle pressure but still feel firm so they hold their shape when mixed.

Can I make it ahead?+

Cook the corn up to 2 days ahead and mix everything except avocado up to 24 hours ahead; add avocado at serving.

Avocado Corn Salad

Overview

Ingredients

Equipment