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Corn Salad with Avocado

This Corn Salad with Avocado is so flavorful with cherry tomatoes, feta cheese and a honey lime dressing.  Serve it fresh for summer BBQ's for an easy side dish that will be a new family favorite.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 10
Author Holly

Ingredients

  • 8 Fresh Corn on the Cobs; chucked
  • 8 oz. Grape or Cherry Tomatoes
  • 4 Avocados
  • 1/2 Red Onion
  • 3 sprigs fresh cilantro
  • 6 oz. feta cheese
  • pinch pepper

Dressing

  • 3 tbsp. fresh lime juice
  • 2 tbsp. cider vinegar
  • 2 tbsp. olive oil
  • 3 tbsp. honey
  • 2 tsp. dried parsley
  • 1 pinch black pepper

Instructions

  1. 1. Chuck the corn and boil for around 5 minutes.
  2. 2. Rinse the corn in cool water until no longer warm.
  3. 3. Dry off the corn with paper towels and cut corn off of the cob.
  4. 4. Prepare the dressing; add the lime juice, cider vinegar, olive oil, honey, pepper and dried parsley to a medium-sized bowl
  5. 5. Whisk the dressing until well combined.
  6. 6. Cut the cherry tomatoes into halves or thirds depending on desired size.
  7. 7. Cut the red onion half into medium sized strips or cubes.
  8. 8. Rinse the cilantro and pat dry. Remove the leaves and roughly chop them.
  9. 9. In a large bowl; add the corn, tomatoes and red onion.
  10. 10. Peel the avocado and cut into medium-sized cubes.
  11. 11. Add the avocado, feta cheese and cilantro to the corn mixture.
  12. 12. Lightly pepper to taste.
  13. 13. Drizzle the dressing over the top and lightly toss.
  14. 14. For best results serve immediately.