Quick Summer Corn Salad with Avocado

A quick side dish for a warm afternoon relies on minimal cooking. Summer Sweet Corn Salad with Avocado pairs the creamy texture of avocado with sweet, fibrous corn kernels. You only need to boil the fresh corn for 3 minutes before tossing everything directly in the serving bowl.

The corn

You can use fresh ears of corn or a 14 oz (400 g) can of drained corn interchangeably. Fresh corn provides natural sweetness and adds fiber to the meal. It is a higher-carbohydrate vegetable that holds up well to acidic dressings. If you use fresh cobs, drop them into a large pot of boiling water. Let them cook for just 3 minutes.

As soon as you take the corn out of the hot water, run it under cold tap water. This sudden temperature drop stops the cooking process immediately. Leave the cobs on a cutting board until they cool down. Wait until they are comfortable to hold in your bare hands.

Stand each cob upright on your board. Slice straight down the sides with a sharp knife to remove the corn. Transfer these kernels directly into a large mixing bowl.

Mixing the salad

The rest of the vegetables go right into the same main bowl. Add 7 oz (200 g) of halved cherry tomatoes, two sliced scallions, and 1/3 cup of finely chopped cilantro. You do not need to make a vinaigrette in a separate jar.

Pour the 3 tablespoons of extra virgin olive oil and 2 tablespoons of lime juice straight over the unmixed vegetables. You save time and avoid washing an extra dish by pouring the liquids directly into the salad bowl. Sprinkle a generous pinch of salt and some black pepper over the top.

Add the large dice of avocado to the bowl. The avocado gives the salad a creamy texture, but you must toss the ingredients gently. Stirring with a light hand ensures the avocado pieces keep their shape instead of mashing into the rest of the vegetables.

Ingredient substitutions

You can modify the ingredients based on what you have in your kitchen.

• Replace the creamy avocado with an equal amount of diced cucumber for a crunchier version of the salad.
• Swap the cilantro for parsley or dill. Parsley works well if you prefer a milder taste.
• Use 1.5 tablespoons of lemon juice instead of the lime juice.
• Chop one small red onion finely if you do not have scallions or shallots.
• Cut two large tomatoes into a large dice to use in place of the cherry tomatoes.

What to serve with it

This Quick Summer Corn Salad with Avocado fits perfectly on the table at a backyard cookout. Set it out next to glazed salmon, garlic prawns, baked chicken breasts, and garlic chicken. You can also plate it next to a roast chicken for a light summer meal.

The salad fits naturally with Mexican meals. You can serve it on the side with enchiladas or spoon it directly into tortillas as a fresh filling for tacos. Serve the salad right away once you finish mixing it.