Corn and Avocado Salad is a refreshing, vibrant dish perfect for a family of four, especially during the warm seasons when both corn and avocados are at their peak. This dish combines the sweetness of fresh corn with the creamy texture of avocados, and a bright citrus dressing to tie everything together. The following recipe is designed to serve a family of four, providing a balance of flavors and textures that can complement any main course or stand alone as a light, nutritious meal.
Ingredients:
- 4 ears of fresh corn, husks, and silks removed
- 2 ripe avocados, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional: 1 jalapeño, seeded and finely chopped for a bit of heat
Preparation:
- Cook the Corn: Begin by cooking the corn. Bring a large pot of water to a boil. Add the corn ears and cook for about 5 minutes until the kernels are tender but still crisp. Remove the corn from the water and let it cool slightly. Once cool enough to handle, cut the kernels off the cob using a sharp knife and place them in a large mixing bowl.
- Prepare the Avocados and Vegetables: While the corn is cooling, dice the avocados into bite-sized pieces, finely chop the red onion, halve the cherry tomatoes, and chop the cilantro. If you’re using jalapeño, finely chop it as well. The key to a great salad is the uniformity in size of the diced vegetables, ensuring each bite is a perfect blend of flavors.
- Assemble the Salad: To the bowl of corn kernels, add the diced avocados, chopped red onion, halved cherry tomatoes, chopped cilantro, and jalapeño (if using). Gently toss these ingredients together, being careful not to mash the avocados. The variety of colors from the vegetables will make this dish visually appealing.
- Dress the Salad: In a small bowl, whisk together the lime juice, extra virgin olive oil, salt, and pepper. Pour this dressing over the salad and toss gently to coat all the ingredients. The lime juice not only adds brightness to the salad but also helps in preventing the avocados from browning.
- Final Touches: Taste the salad and adjust the seasoning with additional salt, pepper, or lime juice if necessary. The salad should have a refreshing balance of acidity from the lime, creaminess from the avocados, and sweetness from the corn and tomatoes.
- Serving: This salad is best served immediately after it’s made to enjoy the freshness of all the ingredients. However, if you need to prepare it in advance, add the avocado and the dressing just before serving to maintain the salad’s vibrant colors and textures.
This Corn and Avocado Salad is a simple, yet sophisticated dish that showcases the freshness of its ingredients. It’s perfect for a summer barbecue, a family dinner, or as a nutritious option for lunch. The combination of sweet, creamy, and tangy flavors, along with the variety of textures, makes this salad a delightful addition to any meal. Enjoy your culinary creation with your family, knowing you’re serving them a dish that’s as healthy as it is delicious.
