Creamy Avocado Corn Salad

Creamy Avocado Corn Salad

Ingredients (Serves 4–6)

For the salad:

• 3 cups corn kernels (fresh, grilled, frozen and thawed, or canned and drained)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, finely chopped (optional)
• ¼ cup crumbled feta or cotija cheese (optional)

For the creamy dressing:

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ teaspoon chili powder
• ¼ teaspoon cumin (optional)

Instructions

1. Prepare the corn.
   • If using fresh corn, boil for 3–5 minutes or grill until lightly charred. Let cool, then cut the kernels from the cob.
   • If using frozen corn, thaw completely.
   • If using canned corn, drain well.
2. Make the dressing.
   • In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, olive oil, garlic, salt, pepper, chili powder, and cumin until smooth.
3. Assemble the salad.
   • In a large bowl, combine the corn, avocado, tomatoes, red onion, cilantro, jalapeño (if using), and cheese (if using).
4. Dress the salad.
   • Pour the dressing over the salad and gently toss until everything is evenly coated. Be careful not to mash the avocado.
5. Serve.
   • Chill for 15–30 minutes if desired, or serve immediately.
   • Garnish with extra cilantro, lime wedges, chili powder, or more crumbled cheese.

Tips

• Add grilled chicken, shrimp, or black beans to make it a complete meal.
• For extra smoky flavor, grill the corn before using it.
• To help prevent the avocado from browning, add it just before serving and toss it with a little extra lime juice.
• Store leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly but will still taste good.