Picture this: a sunny afternoon, a gentle breeze, and a bowl of vibrant, refreshing salad bursting with flavor. That’s exactly what this Batch-Cooking Corn and Avocado Salad with Lime Dressing brings to the table. I first stumbled upon a version of this salad at a summer barbecue, and I knew I had to recreate it. It's been a family favorite ever since, and I think it's because it is one of those recipes that’s super simple to throw together, incredibly delicious, and surprisingly versatile. Plus, it's a total crowd-pleaser, perfect for potlucks, picnics, or even a quick weeknight meal. I've tweaked the original recipe over the years to get it just right, and now I'm sharing my perfected version with you. No need to thank me! Just make it and tell all your friends!
What makes this salad so special? For starters, it’s all about the freshness. The sweetness of the corn, the creaminess of the avocado, the zing of the lime dressing—it’s a symphony of flavors and textures that will make your taste buds sing. And the best part? It requires minimal effort. With just a handful of simple ingredients and a few minutes of prep time, you can have a healthy and delicious salad that’s ready to wow. I know some of you are thinking..."corn and avocado? Really?" Trust me on this one! The flavors complement each other beautifully. It's like a party in your mouth!
Another thing I love about this salad is how easily it can be customized. Whether you’re a vegetarian, vegan, or just looking to add some extra protein, you can easily adapt this recipe to suit your needs. Throw in some black beans, grilled chicken, or a sprinkle of crumbled cheese—the possibilities are endless. And the lime dressing? Oh, the lime dressing! It's the perfect balance of tangy and sweet, and it ties all the flavors together beautifully. I even think that you could add a little bit of some chili powder if you are feeling feisty. So, are you ready to dive in? Let’s get cooking!
Required Equipments
- Large Mixing Bowl
- Whisk
- Cutting Board
- Chef's Knife
- Lime Juicer
Batch Cooking Corn and Avocado Salad with Lime Dressing: Frequently Asked Questions
Batch Cooking Corn and Avocado Salad with Lime Dressing
This Batch-Cooking Corn and Avocado Salad with Lime Dressing is a fresh, vibrant, and versatile dish perfect for any occasion. Combining sweet corn, creamy avocado, and a tangy lime dressing, it's a crowd-pleasing salad that's both easy to make and customizable to your taste.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Start by preparing the corn: If using fresh corn on the cob, grill, boil, or roast it until the kernels are tender. Once cooked, let it cool slightly, then carefully cut the kernels off the cob using a sharp knife. If using frozen corn, thaw it completely and pat it dry to remove excess moisture.
- Next, prepare the avocado: Halve the avocado, remove the pit, and carefully scoop out the flesh. Dice the avocado into small, bite-sized pieces. I like to aim for about 1/2-inch cubes.
- Chop the red onion and cilantro: Finely dice the red onion. This is importnat, no one wants large chunks of onion in a salad. Roughly chop the fresh cilantro. Make sure to remove any tough stems. I personally think cilantro adds a lot to this dish, but my husband hates it. I sometimes sneak it in, shhh.
- Make the lime dressing: In a small bowl, whisk together the fresh lime juice, olive oil, honey (or maple syrup for a vegan option), and a pinch of salt and pepper. Taste and adjust the seasoning as needed. Some times I like to add just a smidge of cumin. But don't tell anyone.
- Combine the ingredients: In a large mixing bowl, gently combine the cooked corn kernels, diced avocado, diced red onion, and chopped cilantro. Be gentle when mixing to avoid mashing the avocado.
- Dress the salad: Pour the lime dressing over the salad ingredients. Gently toss everything together until well coated. Make sure not to overmix, or the avocado will turn to mush! Gross.
- Serve immediately or chill: Serve the salad immediately for the best flavor and texture. Alternatively, you can cover the bowl and chill it in the refrigerator for up to an hour to allow the flavors to meld. However, keep in mind that the avocado may brown slightly over time. I think it's still good, even if it's not the prettiest, but that's just me.
- Garnish and enjoy: Before serving, garnish the salad with a sprinkle of extra cilantro or a lime wedge for added freshness. Enjoy this vibrant and refreshing salad as a side dish, a topping for grilled fish or chicken, or as a light and flavorful lunch!
📝 Notes
- For an extra layer of flavor, try grilling the corn on the cob before cutting off the kernels.
- If you don’t have fresh limes, bottled lime juice can be substituted, but fresh is always better!
- Add a pinch of cumin to the dressing for a smoky twist.
🍎 Nutrition
Calories: 250 kcal
Protein: 4 g
Fat: 17 g
Carbohydrates: 25 g
Fiber: 7 g
Calcium: 20 mg
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