- 4 ears of corn
- 2 ripe but firm avocados, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, finely diced
- 1 tbsp fresh dill
- 1 lemon, juiced
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- Social Kitchens Sweet & Spicy Shrimp, to serve
This vibrant Corn & Avocado Salad is a refreshing, summery dish that brings together bold flavors, bright colors, and wholesome ingredients in every bite. With a perfect balance of sweetness, creaminess, and tang, it’s both nourishing and satisfying. It’s ideal as a side or a light main, especially when paired with Social Kitchens’ Sweet & Spicy Shrimp.
The salad begins with fresh corn on the cob, which is briefly cooked to retain its natural sweetness and slight crunch. Once cooled, the kernels are cut off and tossed with creamy diced avocados, juicy cherry tomatoes, and finely chopped red onion. These ingredients not only provide a range of textures but also create a beautiful medley of colors; golden yellow, deep red, pale green, and purple, making the dish as appealing to the eye as it is to the palate.
Fresh dill adds a subtle herbaceous note that brightens the dish, while a simple dressing of freshly squeezed lemon juice and extra virgin olive oil enhances the natural flavors. Seasoned with just the right amount of salt and pepper, the salad is allowed to chill for an hour, letting the flavors meld and deepen.
What elevates this dish to a standout meal is the optional pairing with Social Kitchens’ Sweet & Spicy Shrimp. The heat and boldness of the shrimp perfectly contrast with the cool, creamy avocado and sweet corn, adding a protein-rich twist that makes it more substantial.
Quick to prepare and delightfully fresh, this Corn & Avocado Salad is perfect for summer barbecues, potlucks, or as a healthy weekday lunch. Whether served solo or alongside shrimp, it’s a dish that delivers both flavor and flair with minimal effort.
Ingredients
Instructions
- Bring a large pot of water to a boil. Add the corn cobs and cook for 10 minutes. Remove from the pot and let cool completely, then cut the corn off the cob.
- In a large bowl add the avocados, corn, tomatoes, onion, dill, lemon juice, olive oil, and a generous pinch of salt and freshly cracked black pepper.
- Toss until completely combined, then let chill in the fridge for 1 hour.
- Serve alongside Social Kitchens Sweet & Spicy Crispy Shrimp and enjoy!
Pair With: