Fresh Corn and Avocado Salad with Honey Lime Vinaigrette
This Fresh Corn and Avocado Salad is bright, vibrant, and ready in just 15 minutes-- no cooking required! Sweet fresh corn, creamy avocado juicy cherry tomatoes, cilantro, crumbled feta, and a honey lime vinaigrette. The perfect side dish for cookouts, gatherings, and everything in between!
Servings: 6
Ingredients
For the Salad:
- 4 ears fresh corn (husked and kernels cut off the cob)
- 2 ripe avocados, diced into 1/4 inch cubes
- 1.5 cups cherry tomatoes, halved
- 1/3 cup chopped fresh cilantro roughly chopped
- 1/2 cut crumbled feta cheese (optional)
For the Dressing:
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil or avocado oil
- 1 tbsp honey
- 2 tsp lime zest
- 1 clove garlic, (minced)
- 1/2 tsp kosher salt
- 1/2 tsp cracked pepper
Instructions
- Prep the corn by cutting the kernels off the cob upright on a cutting board. Prep the cherry tomatoes, avocado, and cilantro.
- If cooking the corn (you do not need to do this if it's super ripe and sweet), heat a large skillet to medium high heat. Once hot, add the corn (no oil or spray needed). Cook for 3-4 minutes.
- Make the honey lime vinaigrette: in a small jar or bowl, whisk together the lime juice, oil, honey, lime zest, garlic, salt, and pepper. Taste and adjust if needed.
- In a large bowl, combine the corn with the tomatoes and fresh cilantro. Pour in the dressing and toss everything to combine.
- Now fold in the avocado very gently. Sprinkle feta cheese on top. Salt to taste (if needed). Serve immediately at room temperature, or slightly chilled. This salad is best enjoyed the day it is made!