Why grate Parmesan over a corn salad? Because it catches on the corn kernels and melts slightly in the lime dressing, turning a simple bowl of vegetables into something you want seconds of. Two ears of corn, grilled or boiled until slightly charred, kernels cut from the cob. Tossed with diced avocado, red bell pepper, red onion, chopped cilantro, lime juice, olive oil, chili powder, salt, pepper, and grated Parmesan cheese.
The avocado is soft. The corn is sweet. The bell pepper is crunchy. The lime juice and chili powder wake everything up. This is a salad that works as a side dish at a cookout or as lunch on its own, and it takes about fifteen minutes from start to bowl. We keep making this on repeat all summer.
Tips for Making Summer Corn and Avocado Salad
Char the corn before cutting
Grill or boil the ears until kernels are slightly charred and tender. Let them cool enough to handle, then stand each ear upright and slice the kernels off with a sharp knife.
Charring caramelises the natural sugars in the corn. Raw corn kernels taste flat in comparison.
Add the avocado last
Dice the avocado and fold it in gently after everything else is dressed. Over-tossing turns the avocado into mush and coats the salad in a green paste.
Use a firm but ripe avocado. If it is too soft, it breaks apart. If it is too hard, it does not have enough flavour.
Summer Corn and Avocado Salad
Total Time: 15 minutes
Yield: 8 servings
Diet: Vegetarian
Description
The perfect side to your next batch of tacos, this summer corn and avocado salad is bursting with color, fresh flavors, and spice.
Ingredients
Units
- 2 ears of corn, shucked
- 1 avocado, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup parmesan cheese, grated
Instructions
- Grill or boil the corn until cooked and slightly charred, then cut the kernels off the cob.
- In a large bowl, combine the corn, avocado, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 9
- Carbohydrates: 18
- Fiber: 4
- Protein: 3
Frequently Asked Questions
Can I use frozen corn?
Yes. Thaw it and char it in a dry skillet over high heat for a few minutes until some kernels are browned. Fresh grilled corn tastes better, but frozen works in a pinch.
What does the Parmesan do?
A quarter cup of grated Parmesan adds a salty, savoury depth. It melts slightly in the lime dressing and clings to the corn and avocado. Skip it if you want a lighter salad.
How far ahead can I make this?
Make everything except the avocado up to a few hours ahead. Add the avocado and dressing right before serving. The avocado browns and the lime dressing wilts the cilantro if it sits too long.
If You Liked This Recipe, You’ll Love These
- Aromatic Avocado Rice Salad with Potatoes and Summer Squash
- Avocado, Bacon and Mango Salad with Queso Fresco Dressing
- Avocado Chicken Salad
- Avocado Citrus Salad with a Toasted Sesame Seed Dressing
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