Name: Avocado Corn Salad with Lime
Ingredients: 3 cups Corn Kernels: This is approximately 4-5 ears of fresh corn. The sweet, juicy burst of fresh corn is unparalleled, but frozen (and thawed) or even canned (drained and rinsed) corn can be used in a pinch. If using fresh corn, you can grill or boil it first for an enhanced flavor profile.; 2 large, ripe Avocados: Hass avocados are ideal for this recipe due to their creamy texture and rich flavor. They should be ripe but still firm enough to hold their shape when diced.; 1 cup Red Onion, finely diced: Red onion provides a sharp, slightly sweet crunch and a beautiful purple hue that contrasts wonderfully with the other ingredients. Dicing it finely ensures it doesn’t overpower the other flavors.; 1/2 cup fresh Cilantro, chopped: This herb adds a bright, citrusy, and peppery note that is essential to the salad’s character. If you’re not a fan of cilantro, parsley can be used as a substitute, though it will alter the flavor profile.; 1 Jalapeño, finely minced: This is for a subtle kick of heat. For less spice, be sure to remove the seeds and white membranes before mincing. For more heat, leave some or all of them in. You can omit it entirely if you prefer a non-spicy salad.; 1/3 cup Extra Virgin Olive Oil: A good quality olive oil forms the base of the vinaigrette, adding a smooth, fruity richness that binds all the flavors together.; 1/4 cup fresh Lime Juice: This is the star of the dressing. Freshly squeezed lime juice is a must, as it provides a bright, zesty acidity that cuts through the richness of the avocado and makes the entire salad pop. It also helps prevent the avocado from browning.; 1 teaspoon Kosher Salt: Or more, to taste. Salt is crucial for bringing out the individual flavors of all the vegetables and balancing the dressing.; 1/2 teaspoon Black Pepper, freshly ground: Adds a subtle warmth and spice to the salad.

Ingredients

Scale

3 cups Corn Kernels: This is approximately 4-5 ears of fresh corn. The sweet, juicy burst of fresh corn is unparalleled, but frozen (and thawed) or even canned (drained and rinsed) corn can be used in a pinch. If using fresh corn, you can grill or boil it first for an enhanced flavor profile.
2 large, ripe Avocados: Hass avocados are ideal for this recipe due to their creamy texture and rich flavor. They should be ripe but still firm enough to hold their shape when diced.
1 cup Red Onion, finely diced: Red onion provides a sharp, slightly sweet crunch and a beautiful purple hue that contrasts wonderfully with the other ingredients. Dicing it finely ensures it doesn’t overpower the other flavors.
1/2 cup fresh Cilantro, chopped: This herb adds a bright, citrusy, and peppery note that is essential to the salad’s character. If you’re not a fan of cilantro, parsley can be used as a substitute, though it will alter the flavor profile.
1 Jalapeño, finely minced: This is for a subtle kick of heat. For less spice, be sure to remove the seeds and white membranes before mincing. For more heat, leave some or all of them in. You can omit it entirely if you prefer a non-spicy salad.
1/3 cup Extra Virgin Olive Oil: A good quality olive oil forms the base of the vinaigrette, adding a smooth, fruity richness that binds all the flavors together.
1/4 cup fresh Lime Juice: This is the star of the dressing. Freshly squeezed lime juice is a must, as it provides a bright, zesty acidity that cuts through the richness of the avocado and makes the entire salad pop. It also helps prevent the avocado from browning.
1 teaspoon Kosher Salt: Or more, to taste. Salt is crucial for bringing out the individual flavors of all the vegetables and balancing the dressing.
1/2 teaspoon Black Pepper, freshly ground: Adds a subtle warmth and spice to the salad.

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Instructions

Prepare the Corn: If you are using fresh corn on the cob, your first step is to cook it. You have two excellent options. You can bring a large pot of salted water to a boil and cook the cobs for 5-7 minutes until the kernels are tender and bright yellow. Alternatively, for a wonderful smoky flavor, you can grill the corn. Brush the cobs lightly with olive oil and grill them over medium-high heat, turning occasionally, for about 10-12 minutes, until they are tender and have some charred spots. Once cooked, allow the corn to cool completely. When cool to the touch, stand each cob on its end in a large bowl and use a sharp knife to carefully slice the kernels off the cob. If using frozen corn, ensure it is fully thawed. If using canned corn, drain it thoroughly and rinse it to remove excess sodium and the “canned” taste.
Prepare the Vegetables: While the corn is cooling, you can prepare the rest of your vegetables. This is a great time to practice your “mise en place,” having everything prepped and ready to go. Finely dice the red onion, ensuring the pieces are small and uniform. Chop the fresh cilantro. For the jalapeño, carefully slice it in half lengthwise, and using the tip of your knife or a small spoon, scrape out the seeds and the white pith for a milder heat. Then, mince it very finely. Place the prepared corn, diced red onion, chopped cilantro, and minced jalapeño into a large mixing bowl.
Whisk the Vinaigrette: In a separate, smaller bowl or a liquid measuring cup, combine the dressing ingredients. Pour in the extra virgin olive oil and the freshly squeezed lime juice. Add the kosher salt and freshly ground black pepper. Whisk vigorously for about 30 seconds until the oil and lime juice have emulsified, meaning they have combined into a slightly thickened, cohesive dressing. Taste the dressing at this stage and adjust the seasoning if necessary. You might prefer a little more salt to enhance the flavors or a bit more lime for extra zest.
Combine the Salad (Almost!): Pour the prepared vinaigrette over the corn, onion, cilantro, and jalapeño mixture in the large bowl. Toss everything together gently but thoroughly, ensuring every kernel of corn and piece of onion is lightly coated in the dressing. At this point, you can cover the bowl and let it sit for about 10-15 minutes. This allows the flavors to meld and the onion to slightly mellow in the acidic lime juice.
Add the Avocado: This is the final and most crucial step for maintaining the salad’s texture and appearance. Slice your avocados in half, remove the pit, and score the flesh into a dice pattern while it’s still in the skin. Then, use a large spoon to scoop the diced avocado out and into the salad bowl. Add the avocado to the salad just before serving. Gently fold the avocado into the rest of the ingredients. Be careful not to overmix, as this can mash the avocado and make the salad mushy. The goal is to have distinct, creamy chunks of avocado distributed throughout the salad.
Final Taste and Serve: Give the completed salad one final, gentle stir. Taste a spoonful and make any last-minute adjustments to the salt, pepper, or lime juice. Serve immediately for the best texture and freshest flavor.

Nutrition

Serving Size: one normal portion
Calories: 240