Name: AVOCADO, TOMATO, CORN SALAD RECIPE
Prep time: 13 min
Cook time: 2 min
Total time: 10 min
Ingredients: 10 oz. Cherry Tomatoes; 2 Ears of corn; 1 Large ripe Avocados From Mexico; 3 Radishes; 1 Small Cucumber; 2 Sprigs of fresh mint; 4 Sprigs of Cilantro; 2 Tablespoons Vegetable or Olive Oil; 2 Tablespoons Lime juice; Salt and pepper to taste

Avocado, Tomato, Corn Salad Recipe

Today’s recipe is for a delicious Avocado, Tomato, Corn Salad that’s perfect to enjoy this time of year. In Mexico, we love avocados. We even have some jokes about how disappointed we feel after eating a meal and realizing that we forgot about that perfectly ripe avocado that we had in the kitchen! Meals are just so much better with a few slices of avocado, we even call it the “Mexican butter.” They have good fats and nutrients, plus you can’t deny they’re delicious. Avocados are the perfect spring and summer addition to your meals and salads, even though we eat them year-round.

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Avocado Tomato Corn Salad Recipe - A summer salad recipe with avocado.

CORN SALAD WITH AVOCADO AND CHERRY TOMATOES

Sometimes I wish I could have an avocado tree like my mom does in Mexico, and be able to just go outside and cut a ripe and nutritious avocado! Lucky for me, I can find Avocados From Mexico at my local grocery store and enjoy a Summer salad with avocado.

Avocado Tomato Corn Salad Recipe simply delicious

What about you? Do you like to add avocados to your daily meals? Do you use them for your dishes on special occasions or when entertaining with your family and friends? I hope you do. Spring and summer are perfect for family cookouts and picnics, so don’t forget to add avocados to your meals!

Avocado Tomato Corn Salad Recipe - How to know if your avocado is ready to eat.

Do you want to know if your avocado is ready to eat? Check this resource! Avocados are always Fresh & Delicious!

How to make Avocado, Tomato, Corn Salad Recipe

Notes:

This Corn salad is not a Traditional Mexican Recipe, but it uses several ingredients that are commonly used in Mexican dishes.

During the summertime, I like to add Purslane or Watercress. If you can find them in your area, try adding them to this salad, they give it an extra rich, earthy flavor.

DIRECTIONS:

Corn Salad Recipe, corn, tomato, avocado salad with a homemade dressing.

Cut off the kernels from the corn, slicing from the top of the cob. Place them in a saucepan with 2 cups of boiling water and cook for 2 minutes. Remove from heat, place the corn in a colander, and immerse in cold water to stop the cooking. Drain the corn and place in a large bowl.

Cut the cherry tomatoes in half.

Thinly slice the radishes and the cucumbers, and place in the bowl with the corn. Remove the leaves from the sprigs of mint and cilantro. Add the rest of the ingredients.

To prepare the dressing, whisk together the oil, lime juice, salt, and pepper.

Cut the avocado in half, and remove the pit. Slice or dice.

Pour the dressing over the salad ingredients and stir. Taste to check if it needs more salt or pepper. Finally, add the sliced (or diced) avocado and gently toss into the salad. Serve immediately and enjoy your Fresh Corn Salad!