Fresh Tex-Mex corn salad with creamy avocado, red bell pepper, cilantro, and a zesty lime dressing. Ready in 30 minutes and perfect for spring potlucks and BBQs.

Prep time: 20 minutesCook time: 10 minutesTotal time: 30 minutesServings: 4 servingsDifficulty: Easy

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This Tex-Mex corn salad brings together sweet fresh corn, creamy avocado, and plenty of cilantro for a bright, lively bowl. It comes together in minutes and is an ideal side for spring cookouts and potlucks.

Ingredients

  • 2 cups fresh corn kernels (about 3 ears)
  • 1 avocado, diced
  • 1/4 red onion, finely chopped
  • 1 red bell pepper, diced
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Boil the corn kernels for 3–5 minutes until tender. Drain and let cool.
  2. In a large bowl, combine the cooled corn, avocado, red onion, bell pepper, and cilantro.
  3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  4. Pour the dressing over the salad and toss gently so everything is evenly coated.

Tips

  • Add some finely chopped jalapeño for extra kick and flavor.
  • To keep the avocado from browning, toss it with a squeeze of lime juice as soon as you dice it.

Nutrition

Calories: about 180 per serving | Protein: 4 g | Carbs: 24 g | Fat: 10 g

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