The perfect plant-based summer salad! Bring to a picnic, serve as a side dish for a barbeque, eat over a bed of lettuce with black beans, or simply enjoy chilled with a bowl + spoon! This Avocado Corn Salad is super versatile, fresh, oil-free, easy to make, and healthy!
What You Will Need To Make Avocado Corn Salad
Avocado,
Tomato,
Corn,
Red Onion,
Cilantro,
Lime Juice,
Vinegar,
Salt + Pepper
How To Cook Fresh Corn On The Cob
The easiest way to cook fresh corn on the cob for this recipe is to microwave it. Husking corn can be so tedious. Trying to remove each silk strand is a never-ending job! So, don’t shuck the corn prior to cooking! Place one corn on the cob in the microwave and cook for 4 minutes on high, add 2 minutes to the cook time for each additional cob you put in the microwave. Leave the husk intact! You heard me correctly, do not remove the husks ahead of time. After microwaving, allow to cool and peel the husk, easy!
If you do not use a microwave, simply place corn in the husk in a pot of water and boil for 10 minutes. Allow to cool, then remove the husks.
No Oil? Nope!
This Avocado Corn Salad is soooooooo fresh and wonderful! You do not need oil. If you know me, I am always trying to make oil-free salads taste awesome. Not sure about oil-free cooking? Start here. You could also try one of my favorite Oil-Free Salad Dressings.
Avocado Corn Salad (oil-free!)
The perfect plant-based summer salad for BBQ, picnic, over lettuce and more!
Ingredients
- 1 avocado (diced)
- 2 ears of corn on the cob (cooked, shucked, kernels removed from the cob)
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- juice of one lime
- 2 tbsp minced cilantro leaves
- 1/4 tsp salt + black pepper (more to taste)
- optional red pepper powder to taste
Directions
- Step 1 Combine avocado, tomato, corn kernels, and onion in a bowl.
- Step 2 Top with cilantro, lime juice, salt + pepper. Taste and adjust salt + pepper adding red pepper powder to increase spice level if desired.
- Step 3 Serve chilled.
- Step 4 Leftovers can be stored in an airtight glass container for up to 3 days. If making this salad ahead of time, make the night before, mix everything together, and leave covered in the refrigerator. The lime juice will prevent the avocado from browning. Enjoy!
⭐Did you make this Avocado Corn Salad? Love it? Leave a rating below⭐
📸I love to see your creations! Follow me on Instagram @myvegetarianfamily and hashtag it #myvegetarianfamily
💌Be sure to subscribe here to my weekly emails for tips and recipes so that you never miss a veggie thing!
3 thoughts on “Avocado Corn Salad (Oil-Free!)”