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
Foto: 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
-
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.
-
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 (per serving)
Macronutrients
Calories25313% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 2.400
Per Serving
Rp 600/serving
🏠 Save ~Rp 4.800 compared to buying!
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| corn on the cob | 2 | - | - |
| avocado | 1 | - | - |
| / 7 oz cherry tomatoes | 200 g | Rp 12.000/kg | Rp 2.400 |
| shallots / scallions | 2 | - | - |
| finely chopped coriander/cilantro | 0.3333333333333333 cup | - | - |
| lime juice or 1 1/2 tbsp lemon juice | 2 tbsp | - | - |
| extra virgin olive oil | 3 tbsp | - | - |
| Salt and pepper | - | - | - |
*Estimated market prices, may vary by region
Source: RecipeTin Eats
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