Avocado Corn Salad

This Avocado Corn Salad is full of fresh and colorful flavors. It's the perfect topping for grilled chicken or fish, and tastes amazing as a dip with tortilla chips!

Course Appetizer

Cuisine Mexican

Prep Time 10

Total Time 10

Servings

Calories 186

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

2 cups frozen corn thawed
1/2 cup diced red onion
1/2 cup diced red pepper
2 teaspoons olive oil
2 teaspoons minced garlic
2 teaspoons cumin
1 teaspoon salt
juice from 1/2 a lime
1/4 cup chopped fresh cilantro
1 handful grape tomatoes sliced in half
2 avocados chopped into cubes

Instructions

In a medium sized bowl, combine all ingredients except avocados and grape tomatoes. Mix well and store in the refrigerator until ready to serve.
Right before serving, carefully mix in the avocados and tomatoes. Serve with tortilla chips, use as a topping for grilled chicken or fish, or scoop into tortillas and serve as tacos. Enjoy!

Notes

Frozen, Fresh, or Canned Corn will all work. You can replace the frozen corn with fresh corn or even canned corn that has been drained really well. I also LOVE this with grilled corn! If you're using fresh corn, there's no need to cook the corn first unless you want to.
Make it a full meal. If you want to make this Avocado Corn Salad into a main dish or if you'd like to add some protein, try adding grilled chicken or even cooked chickpeas. One of my favorite ways to enjoy it is spooned over grilled chicken or fish.
Storing: Any leftover Avocado Corn Salad can be stored in an airtight container in the fridge for up to three days. If you'd like to prepare this salad in advance, make as directed but wait to add the avocados and tomatoes until right before serving for best results.

Nutrition