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Corn Avocado Salad with Tomato and Cilantro Dressing Recipe

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4.4 from 14 reviews

  • Author: Sara
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A vibrant and refreshing corn avocado salad featuring sweet corn, creamy avocado, and juicy cherry tomatoes, all tossed in a zesty cilantro-lime yogurt dressing. Perfect as a light lunch or a colorful side dish.

Ingredients

Dressing

  • 1 cup fresh cilantro leaves with tender stems (from 1 bunch)
  • 1/2 cup full-fat Greek yogurt
  • 3 tbsp fresh squeezed lime juice
  • 2 tbsp extra virgin olive oil
  • 1 small garlic clove
  • 1 tsp honey
  • 1/2 tsp kosher salt, plus more to taste
  • Freshly ground black pepper, pinch, plus more to taste

Salad

  • 4 ears fresh corn, shucked (about 3 cups corn kernels)
  • 2 avocados, cubed
  • 1 cup cherry tomatoes, quartered
  • 2 green onions, green parts thinly sliced
  • 1 jalapeno, minced

Instructions

  1. Make the dressing: Combine cilantro, Greek yogurt, lime juice, olive oil, garlic, honey, kosher salt, and black pepper in a food processor or blender. Process until very smooth. Taste and adjust salt or pepper as needed. Transfer to a jar and refrigerate until ready to use.
  2. Prepare ice bath: Fill a large bowl with ice water and set aside. This will be used to stop the corn cooking process.
  3. Cook the corn: Bring a large pot of salted water to a boil. Add shucked corn and cook for 3 to 4 minutes until the starchiness is just gone. Immediately transfer the corn to the ice bath to cool and stop cooking. Pat dry once cooled.
  4. Cut kernels from the cob: Using a sharp knife, carefully cut the kernels off each cob into a large bowl.
  5. Toss salad ingredients: Add the cubed avocados, quartered cherry tomatoes, sliced green onions, minced jalapeno, and two-thirds of the prepared dressing to the corn kernels. Gently toss to coat everything evenly with the dressing.
  6. Adjust seasoning and serve: Taste the salad and add additional dressing, salt, or pepper if desired. Serve immediately for best flavor and texture.

Notes

  • Use ripe avocados for creaminess and flavor.
  • If you prefer a spicier salad, add more jalapeno or keep the seeds.
  • The dressing can be made a day in advance and refrigerated for convenience.
  • To keep the avocado from browning, toss it with the dressing shortly before serving.
  • This salad is best enjoyed fresh, but can be stored in the refrigerator up to 1 day.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: American

Find it online: https://sarabaking.com/corn-avocado-salad-with-tomato-and-cilantro-dressing-recipe/