Summer Corn Salad with Avocado–Cooking Together Live from Austin, Texas

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains sweetness and is often cheaper than fresh.

avocado

🥗Healthier: mashed avocado

💰Cheaper: cucumber

Cucumber adds crunch and freshness at a lower cost.

Steam the corn in a shallow pan with a lid, covering the bottom with water and simmering for a few minutes.

Slice the red bell pepper and set it aside.

Slice the green parts of the green onions and set them aside.

Slice the cherry tomatoes in half and set them aside.

Chop the fresh cilantro and set it aside.

Cut the avocado in half and remove the seed, then scoop out the flesh and dice it.

Cut the corn off the cob into a mixing bowl, being careful to avoid the cob.

Add the diced avocado, sliced red bell pepper, halved cherry tomatoes, chopped green onions, and chopped cilantro to the bowl with the corn.

Squeeze lime juice over the salad mixture.

Drizzle olive oil over the salad mixture.

Season with salt and black pepper to taste.

Gently toss all ingredients together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary