Description
Mexican Corn Salad is a vibrant, refreshing dish that captures the essence of summer in every bite. Combining sweet corn, crunchy red bell peppers, creamy avocado, and zesty lime juice, this salad is perfect for barbecues, picnics, or as a light meal. Easy to prepare and visually appealing, it’s sure to be a hit at any gathering, bringing joy and flavor to your table.
Ingredients
Scale
- 4 cups fresh corn kernels
- 1 medium red bell pepper, chopped
- 1 ripe avocado, diced
- ½ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the fresh corn by boiling for 5-7 minutes or grilling until slightly charred. Allow to cool.
- Finely chop the red bell pepper and cilantro while the corn cools.
- In a large bowl, combine cooled corn, red bell pepper, diced avocado, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad mixture and gently toss until combined.
- Taste and adjust seasoning if needed. Serve immediately or chill for up to two hours before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 4g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg