Name: Corn Salad with Avocado
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 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

A simple, super tasty Corn Salad made with fresh or canned corn, avocado and juicy tomatoes, finished with a fresh lime dressing. I love the combination of flavours in this salad combined with the creamy avocado!

Just a great Corn Salad

This is a very typical salad I make with corn. Especially when corn is in season – I absolutely love making this with freshly cooked ears of corn.

Having said that though, I make this quite often with canned corn too. For both convenience and also when corn isn’t in season – though actually, here in Australia, corn is pretty good value most of the year round.

How to cut corn kernels off the cob

Avocado, on the other hand, seems to be outrageously expensive for about half the year, during which time I refuse to succumb to my avocado cravings. So I just leave it out, or add something else like cucumbers to make it a crunchier, fresh version.

This Corn Salad is finished with coriander/cilantro – my favourite herb with corn – but it also works really well with parsley and dill.

And I don’t make the dressing separately, I just pour the lime or lemon juice straight over the salad, some lime juice, salt and pepper, then toss. Delish! – Nagi xx

MAKE A MEAL OF IT!

Garlic Prawns/Shrimp – great pairing. Plump garlicky prawns/shrimp and the juicy, sweet, freshness of this Corn Salad!
With quick Garlic Chicken Thighs, Honey Garlic Chicken or this very popular Juicy Baked Chicken Breast
Serve on the side of anything Mexican – or stuff into Tacos
With Lemon Honey Glazed Salmon (or actually, any non Asian salmon recipe)
Side for Roast Chicken. In summer, I like making Slow Cooker Lemon Garlic Roast Chicken (no heating up house with oven!) and serving it with this corn salad.

Is corn good for you?

YES – though should be consumed in moderation because it’s a carb vegetable. Low fat, low GI and with natural sweetness, corn is a good source of nutrition. It provides fibre which aids digestion, Vitamin C (1 cup = 20% of RDI), potassium (essential electrolyte good for nerves, muscle and heart), amongst other nutrients such as magnesium and Vitamin B. It is considered as a higher carb vegetable (1 cup = 39g carbs) so bear that in mind.

In a nutshell – it’s better to choose an ear of corn over a bread roll, though the nutritional value is somewhat depleted if you slather liberally with butter! 😂

Health benefits of tomatoes

Tomato is great for you – eat lots guilt free! They’re a good source of Vitamin A (benefits eyes, heart and hair) and Vitamin C (general well being!), as well as being an unexpected good source of calcium (healthy bones!). It’s also known as a preventative for certain types of cancer and maintaining kidney health.

Is avocado good for you?

YES – in moderation. Avocado are packed full of vitamins, minerals, fiber and healthy fats! One of the few natural produce that contains a substantial amount of monounsaturated fatty acids which are good fats known to lower cholesterol and promote heart health.

With almost 20 vitamins and minerals, their potential health benefits include improving digestion, good for your heart, lower cholesterol, decrease risk of depression, and protection against cancer.

Avocado is also good for weight loss because it’s high in fibre and (good!) fats which will keep you feeling full for longer. You’re far better off loading up a salad with avocado than cheese, or smushing avocado on your morning toast than peanut butter! But because they are 77% fat, they do need to be eaten in moderation.

Corn Salad with Avocado
Watch how to make it

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Corn Salad with Avocado

Author: Nagi

Prep: 10 mins

Cook: 5 mins

Total: 15 mins

Side Salad

4.95 from 17 votes

Servings

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 dressing - both are great!

Ingredients

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

Instructions

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.