Description
Mexican corn salad is a vibrant, refreshing dish that captures the essence of summer in every bite. Combining sweet corn, zesty lime, creamy avocado, and colorful vegetables, this easy-to-make salad is perfect for barbecues or as a light lunch. With its delightful medley of flavors and textures, it’s sure to impress your guests and elevate any meal.
Ingredients
- Sweet corn (fresh, canned, or frozen)
- Cherry tomatoes
- Red bell pepper
- Avocado
- Lime juice
- Fresh cilantro
Instructions
- If using fresh corn, shuck the ears and boil them for 5-7 minutes until tender. Drain and cool before slicing off the kernels.
- While cooling, chop cherry tomatoes and red bell pepper into small pieces. Dice the avocado carefully.
- In a large bowl, combine cooled corn kernels with chopped tomatoes, bell pepper, and avocado.
- Squeeze fresh lime juice over the mixture and add chopped cilantro. Toss gently to combine without mashing the avocado.
- Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes to meld flavors.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added protein, mix in black beans or diced grilled chicken. Customize by adding jalapeños for extra heat or crumbled feta cheese for creaminess. To keep diced avocado from browning, squeeze lime juice over it right after cutting.