Ingredients
Scale
- 2 ripe avocados, diced
- 3 cups fresh corn kernels (about 4 ears of corn)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 jalapeño, seeded and minced for a kick
If you’re out of fresh corn, frozen corn works too—just make sure to thaw it before using. For a lighter option, swap sour cream with Greek yogurt. The beauty of this salad is its adaptability to what you have on hand.
Instructions
- Start by preparing your corn. If using fresh corn, carefully cut the kernels off the cob. If using frozen corn, ensure it is thawed and drained.
- In a large bowl, combine the corn, diced avocados, cherry tomatoes, red onion, and cilantro. Toss gently to mix.
- In a small bowl, whisk together the sour cream, lime juice, salt, and black pepper until smooth.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Be careful not to mash the avocados.
- If you like a bit of heat, fold in the minced jalapeño at this stage.
- Taste and adjust the seasoning if necessary. Sometimes, a little extra lime juice can brighten the dish even more.
There you have it—a salad that’s as easy as it is delicious. It’s these straightforward steps that make cooking enjoyable, even on the busiest of days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Avocado Corn Salad, recipe, cooking, food
