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Bowl of avocado and corn salad topped with fresh basil leaves. Cut open avocado in the background.

Avocado Corn Salad


Description

This avocado corn salad topped with lime juice and fresh basil. This salad is the perfect healthy summer side dish because there’s no cooking involved!


Ingredients

  • 6 ears of fresh uncooked sweet corn, husked and cut from cob (4 1/2 cups)*
  • 1 cup red onion, diced
  • 1 large avocado, diced
  • lime juice (1 lime or about 3 Tablespoons)
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon sea salt
  • Ground pepper, to taste

Instructions

  1. After husking and cutting corn from the cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl.
  2. Serve immediately or allow it to marinate for a few hours. I like to make it the night before and allow it to marinate over night as it tastes even better the next day.

Notes

  • If you prefer to cook the corn, simply fill a large pot with water and bring to a boil. Once boiling add corn cobs and boil for 5-6 minutes. Remove corn cobs from the boiling water, drain and rinse with cold water. Once cool enough to handle, cut corn from the cob.
  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 114
  • Sugar: 1g
  • Fat: 3g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 3g

Keywords: corn and avocado salad