Name: Avocado Corn Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cups cooked corn kernels fresh or thawed; 2 ripe avocados diced; 1 cup cherry tomatoes halved; 1/4 cup red onion finely diced; 1/4 cup fresh cilantro chopped; 3 tbsp fresh lime juice; 2 tbsp olive oil; 1/2 tsp cumin optional; sea salt and black pepper to taste; cotija or feta optional crumble

01

Overview

Prep15 min

Cook0 min

Total15 min

Servings4

DifficultyEasy

02

Ingredients

2 cups cooked corn kernelsfresh or thawed2 ripe avocadosdiced1 cup cherry tomatoeshalved1/4 cup red onionfinely diced1/4 cup fresh cilantrochopped3 tbsp fresh lime juice2 tbsp olive oil1/2 tsp cuminoptional sea salt and black pepperto taste cotija or fetaoptional crumble

03

Equipment

Large mixing bowl
Knife
Cutting board
Small whisk or fork

04

Method

01

Chop the veggies

Dice avocados, halve tomatoes, and finely dice the onion. Place corn and all the chopped pieces in a large bowl.

02

Make the dressing

Whisk lime juice, olive oil, cumin if using, salt, and pepper. Taste until it feels bright and soft.

03

Toss and serve

Pour the dressing over the bowl, add cilantro, and toss gently so the avocado stays chunky. Finish with cheese if you like.

✦

Tips

NoteAurora prefers the garnish. I prefer the last bite.

NoteMake it once, then make it yours with tiny swaps.

NoteLeftovers are friends if you store them kindly.

✦

Nutrition

Caloriesvaries

NoteApproximate; depends on servings and toppings

✦

Storage

RefrigeratorStore covered and reheat gently when needed.

Best freshFlavor and texture are happiest the day you make it.

?

Frequently asked

Can I change it a little?+

Yes — keep the heart of the method and swap toppings or veggies as you like.

How do I store leftovers?+

Cool, cover, and refrigerate. Reheat gently when needed.

Is this hard?+

No — easy steps, soft kitchen energy.

Avocado Corn Salad

Overview

Ingredients

Equipment