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This avocado corn salad is a favorite of my husband and a great summer dish with fresh-from-the-field corn.
Ingredients
- 2 ears fresh corn in husks
- 1 pint cherry tomatoes, halved
- 2 medium avocados, diced
- 2 tablespoons chopped fresh cilantro
Dressing
- 3 tablespoons vegetable oil
- 1 tablespoon honey
- 1 ounce lime juice
- 1 clove garlic, minced
- 1 pinch cayenne pepper, or to taste
- freshly cracked black pepper to taste
Directions
Step 1
Place ears of corn in a microwave with husks still on and cook on high power until tender, 5 to 6 minutes.
Step 2
Combine tomatoes and avocados in a large mixing bowl. Remove corn and cut kernels from cobs into the bowl. Add cilantro and mix together.
Step 3
Mix oil, honey, lime juice, garlic, cayenne, and black pepper together and pour over vegetable mixture. Toss and serve.
Cook’s Note:
You can use frozen corn if you don't want to deal with cooking and cutting.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 216 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat3g | 13% |
| Sodium14mg | 1% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber6g | 21% |
| Total Sugars4g | |
| Protein3g | |
| Vitamin C20mg | 100% |
| Calcium13mg | 1% |
| Iron1mg | 4% |
| Potassium528mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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