Description
A vibrant and zesty Mexican corn salad made with fresh corn, tomatoes, red onion, avocado, and lime vinaigrette. Quick, refreshing, and perfect for any occasion!
Ingredients
4 cups corn kernels (fresh, thawed, or drained canned)
1.5 cups cherry tomatoes, halved or quartered
1/2 cup red onion, finely diced
1 large avocado, diced
1/2 cup fresh cilantro, chopped (or basil as a substitute)
1/4 cup freshly squeezed lime juice
1/4 cup olive oil (optional for dressing)
Salt to taste
Instructions
In a large bowl, combine the corn kernels, cherry tomatoes, red onion, and avocado.
In a small bowl, whisk together lime juice, olive oil (if using), and salt to taste.
Pour the dressing over the salad and gently toss until well combined.
Stir in the chopped cilantro.
Taste and adjust seasoning if needed.
Chill for a few minutes before serving for best flavor.
Notes
For a spicy kick, add a finely chopped jalapeño.
Serve immediately or refrigerate for up to 2 hours before serving.
Best served chilled or at room temperature.
- Prep Time: 15
- Category: Salads
- Method: Chopping
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg