Ingredients
4 medium avocados (about 2 ½ cups, cubed)
2 cups cooked corn kernels
1 small red onion, finely chopped
½ cup fresh cilantro, chopped
1 lime, juiced (and zested if desired)
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 jalapeño, seeded and very finely chopped (optional)
1 teaspoon salt
½ teaspoon black pepper
Instructions
Finely dice avocados and transfer to a large bowl
Add red onion and toss gently
In a separate bowl, whisk lime juice, olive oil, lime zest, cumin, salt, black pepper, and jalapeño (if using)
Pour dressing over avocado mixture and stir to coat evenly
Add corn and cilantro, then gently combine all ingredients
Chill for 10-15 minutes before serving to allow flavors to meld
Notes
Serve with tortilla chips or over black beans for a heartier meal
Add a squeeze of lime juice just before serving for extra brightness
Store leftovers in an airtight container in the fridge for up to 24 hours
Use fresh corn off the cob for best texture
- Prep Time: 15
- Category: Mediterranean Basics
- Method: No-cook
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (~1 ½ cups)
- Calories: 200
- Sugar: 2g
- Sodium: 2400mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg