Avocado Salad Recipe with Sweet Corn

This salad is equal parts sweet and savory and can be made with either raw or roasted sweet corn depending on your preference and how much time you have to pull it all together.

If using raw sweet corn you can omit the cook time for this recipe and add 5 minutes prep time to shuck the corn.

5 from 6 votes

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Prep Time 15

Cook Time 30

Course Salad, Side Dish

Cuisine American

Servings servings

Calories 146 kcal

Ingredients

6 ears raw or easy oven roasted sweet corn, husks and silks removed. Kernels cut from the cobb. To roast corn in the oven click here.
1 cup diced red onion
1 California avocado
1 lime zest removed and juiced
1/4 cup fresh basil leaves rolled and sliced then chopped into small pieces.
1 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon crushed red pepper flakes if a touch of heat is desired. Omit if not.

Instructions

If desired, roast the corn in the oven following the directions in the note section below.
If using raw or once roasted, remove the husks and silks then slice the kernels from the corn cobs. You should have approximately 4 - 41/2 cups of corn kernels.
Combine all of the ingredients in a large mixing bowl and toss to coat.
Serve immediately or allow to marinate in the fridge for a few hours.

Notes

How to roast sweet corn in the oven:

Place the corn directly onto the oven rack. Turn the oven on to 350°F. Roast the corn for 30 minutes. Remove from the heat and allow to cool until the cobs can be handled. Easily slip the husks and silks right off

Nutrition

Calories: 146kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 406mgPotassium: 465mgFiber: 5gSugar: 7gVitamin A: 303IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Keyword avocado, basil, lime, lime zest, red onion, sweet corn

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