Summer Corn and Avocado Salad
Recipe Type: Side
Prep Time: 
Total Time: 
Serves: 8 servings
The perfect side to your next batch of tacos, this summer corn and avocado salad is bursting with color, fresh flavors and spice.
  • ½ shallot, thinly sliced
  • 1 bell pepper, diced
  • 2 cups canned sweet corn
  • 1 pint cherry tomatoes
  • 2 avocados, diced
  • ½-1 serrano chile, seeds removed and minced
  • juice from 2 limes
  • ¼ cup olive oil
  • 1 tsp garlic salt
  • 1 tsp salt
  • ¼ tsp black pepper
  • parmesan cheese, if desired
  1. Combine the shallot, bell pepper, sweet corn, cherry tomatoes, avocados, and chile together in a large bowl.
  2. In a smaller bowl, whisk together the lime juice, olive oil, garlic salt, salt, and black pepper. Pour over the produce mix and toss to combine evenly.
  3. If desired, sprinkle on a little parmesan or cotija cheese!
Recipe by Honest Cooking by Mercato Fabbrica at