I may have said it before, but I will say it again. There is just nothing better than summer produce! I love that it tastes so crisp, fresh and bright. I love that summer produce is so affordable! And I love that the fruits and vegetables are so flavorful that they can practically stand alone – it doesn’t take a lot of effort or extra ingredients to whip up a fabulous recipe.
In this recipe, I basically just chop up a handful of fresh ingredients (sweet corn, red onion, avocado, cherry tomatoes, lime and cilantro), then toss them together. And the result? A delicious and healthy Sweet Corn, Cherry Tomato & Avocado Salad!
This makes a lot of salad! My family and I don’t usually have any problem eating it all: plain with a fork, as a dip for corn chips, or rolled up in a tortilla with some grilled chicken. But I know avocados turn brown quickly and even though the taste is fine, that doesn’t always look so yummy. So if you are worried it would make too much for you or your family, and might turn brown before you eat it all – just cut this recipe in half.
- 4 ears sweet corn (I prefer white)
- 3 avocados,
- 1 pint cherry tomatoes
- 1 small red onion
- juice of 2 -3 limes
- zest of 1 lime
- 2-3 tablespoons cilantro, chopped
- salt & pepper, to taste
- Shuck the corn and remove the silk, then cut all of the corn off of the cob into a large bowl. Dice the avocados in the skin and then carefully remove with a spoon. It's okay if some of the avocado pieces get a little smushed, but you do want to try and keep some whole in this salad.
- Half the cherry tomatoes and finely chop the red onion. Add them to bowl wit the sweet corn and avocados.
- Add the zest of 1 lime and the juice of 2-3 limes, depending on how juicy they are. Chop up a big handful of cilantro leaves. I like to use about 2 tablespoons of chopped cilantro - but feel free to add as much or as little as you want.
- Toss everything together carefully, so you don't break up the avocado too much. The lime will help keep the avocado from browning, but I always push a piece of plastic wrap directly on top of the salad before placing it in the fridge. I prefer this salad nice and cold so I chill mine for about an hour, but you can definitely eat it right away.
- It will last for several hours in the fridge before the avocados turn brown and the tomatoes release a lot of their juice. If you can, definitely eat this one that same day you make it! This makes a lot of salad - if you are worried it would make too much for you or your family, just cut the recipe in half.