Easy Avocado Corn Salad with Lime and Basil
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!
Servings: 8
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
- ¼ cup fresh basil chopped
- 1 teaspoon sea salt
- Ground pepper to taste
Instructions
- After husking and cutting corn from the cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl.6 ears of fresh uncooked sweet corn, 1 cup red onion, 1 large avocado, lime juice, ¼ cup fresh basil, 1 teaspoon sea salt, Ground pepper
- 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.
Video
Notes
- Corn: Fresh in-season sweet corn cut straight from the cob is strongly recommended for the best flavor and crunch. Frozen corn can work in a pinch but thaw and drain well before using.
- Add-ins: Crumbled feta, diced jalapeño, chickpeas or black beans all make great additions. For protein add chopped grilled chicken or shrimp.
- Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days. Add a fresh squeeze of lime over the top to help slow down avocado browning.
Nutrition
Serving: 1/8 of recipe | Calories: 114kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Fiber: 2g | Sugar: 1g