Corn Salad with Avocado

Recipe video above (see how I cut the kernels off!) My favourite corn salad, the one I make most often. Best made with fresh corn but canned is fine too. I love making this with avocado but when it's not available, I use cucumber which adds a great juicy crunch to this. Use lime or lemon for the dre

⏱️ 15 min 🔪 Prep: 10 min 🔥 Cook: 5 min 📊 Easy ⭐ 5.0 (42) 👁️ 19 views
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Corn Salad with AvocadoFoto: RecipeTin Eats

Ingredients

4 servings
  • 2 corn on the cob ((or 400g / 14 oz canned corn, drained))
  • 1 avocado (, cut into large dice)
  • 200 g / 7 oz cherry tomatoes (, halved (or 2 large tomatoes, cut into large dice))
  • 2 shallots / scallions (, finely sliced or 1 small red onion finely chopped)
  • 1/3 cup finely chopped coriander/cilantro ((or parsley))
  • 2 tbsp lime juice or 1 1/2 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • Salt and pepper

Steps

  1. Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool. 

  2. Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve. 

Nutrition Facts

Macronutrients

Calories253
#highly rated#corn salad
Source: RecipeTin Eats

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