Description
The perfect side to your next batch of tacos, this summer corn and avocado salad is bursting with color, fresh flavors, and spice.
Ingredients
Units
- 2 ears of corn, shucked
- 1 avocado, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup parmesan cheese, grated
Instructions
- Grill or boil the corn until cooked and slightly charred, then cut the kernels off the cob.
- In a large bowl, combine the corn, avocado, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 9
- Carbohydrates: 18
- Fiber: 4
- Protein: 3