Creamy Corn and Avocado Salad
Creamy Corn and Avocado Salad
Ingredients
For the Salad
- 3 cups corn kernels, frozen, thawed, or canned and drained
- 2 avocados, pitted, peeled, and diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, freshly chopped
- 1 jalapeño, seeded and minced (optional, for heat)
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream, (or plain Greek yogurt for a lighter option)
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the salad ingredients: If using frozen corn, ensure it is fully thawed. If using canned corn, drain it well. Pit, peel, and dice the avocados into 1/2-inch pieces. Finely dice the red onion. Chop the fresh cilantro. If using, carefully seed and mince the jalapeño.
⏱️ 10 min00
- 2
Make the creamy dressing: In a medium-sized bowl, combine the mayonnaise, sour cream (or Greek yogurt), freshly squeezed lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper. Whisk vigorously until the dressing is smooth and all ingredients are well incorporated.
⏱️ 3 min00
- 3
Combine and dress the salad: In a large mixing bowl, add the prepared corn kernels, diced avocado, finely diced red onion, chopped cilantro, and minced jalapeño (if using). Pour the creamy dressing over the salad ingredients.
⏱️ 2 min00
- 4
Gently mix: Using a spatula or large spoon, gently fold all the ingredients together until the corn, avocado, and other vegetables are evenly coated with the dressing. Be careful not to mash the avocado.
⏱️ 2 min00
- 5
Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld and the salad to chill. Taste and adjust seasonings if necessary before serving. Serve cold as a side dish or light meal.
⏱️ 3 min00
Kitchen Tools
Nutrition Facts (per serving)
Creamy Corn and Avocado Salad
Ingredients
For the Salad
- 3 cups corn kernels, frozen, thawed, or canned and drained
- 2 avocados, pitted, peeled, and diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, freshly chopped
- 1 jalapeño, seeded and minced (optional, for heat)
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream, (or plain Greek yogurt for a lighter option)
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the salad ingredients: If using frozen corn, ensure it is fully thawed. If using canned corn, drain it well. Pit, peel, and dice the avocados into 1/2-inch pieces. Finely dice the red onion. Chop the fresh cilantro. If using, carefully seed and mince the jalapeño.
⏱️ 10 min00 - 2
Make the creamy dressing: In a medium-sized bowl, combine the mayonnaise, sour cream (or Greek yogurt), freshly squeezed lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper. Whisk vigorously until the dressing is smooth and all ingredients are well incorporated.
⏱️ 3 min00 - 3
Combine and dress the salad: In a large mixing bowl, add the prepared corn kernels, diced avocado, finely diced red onion, chopped cilantro, and minced jalapeño (if using). Pour the creamy dressing over the salad ingredients.
⏱️ 2 min00 - 4
Gently mix: Using a spatula or large spoon, gently fold all the ingredients together until the corn, avocado, and other vegetables are evenly coated with the dressing. Be careful not to mash the avocado.
⏱️ 2 min00 - 5
Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld and the salad to chill. Taste and adjust seasonings if necessary before serving. Serve cold as a side dish or light meal.
⏱️ 3 min00