Summer Corn Salad with Avocado
This is your go-to for warm days and last-minute plans. The one you bring that leaves people asking for the recipe. Sweet corn, creamy avocado, lime, and a little jalapeño heat all come together fast.
Ingredients
- 2 Minute® Jalapeño Rice Cups
- 4 cups (about 4 ears of corn) fresh corn kernels, cooked (or frozen corn, thawed)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 4 tbsp (about 2 limes) fresh lime juice, plus extra lime wedges for garnish (optional)
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup cotija cheese
Categories
Instructions
Step 1
Heat rice according to package directions.Step 2
In a large bowl, combine the rice, corn kernels, avocado, cherry tomatoes, red onion, cotija cheese, and cilantro.Step 3
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.Step 4
Pour the dressing over the corn mixture and gently toss to combine. Avoid mashing the avocados. Finish with extra lime wedges for garnish, if desired. Serve immediately for the best texture or chill in the refrigerator for up to an hour before serving.
Categories
Just like your summer playlist, this rice salad will be on repeat in your rotation.
Sweet corn, creamy avocado, juicy tomatoes, and fresh cilantro come together with a squeeze of lime and just enough heat from Minute Jalapeño Rice Cups to keep you from sweating. Bright and fresh, with a little kick to take it beyond your typical side dish.
The corn brings natural sweetness, the avocado adds a smooth, rich texture, and the lime pulls everything together with a clean, citrusy finish. The jalapeño rice steps in with subtle heat, giving the whole bowl a boost without overpowering the rest of the ingredients.
It’s simple, not basic. Every bite has a mix of fresh, creamy, sweet, and a hint of spice.
Heat the rice, toss it all in a bowl, mix the sauce and consider it ready to eat. No complicated prep, no waiting around and no making a ton of dishes to clean up.
Why You’ll Love This Summer Corn Salad Recipe
This one is built for warm days and easy meals.
It works as a side for cookouts, a quick lunch, or something you throw together when you need a fresh option on the go, while still filling you up. The rice adds enough substance to make it satisfying, while the vegetables keep it light and balanced. It’s the perfect dish to eat while you sit on the beach or by a lake with your friends.
It also holds up well. You can serve it right away or chill it for a bit to let the flavors come together even more.
And with Minute Jalapeño Rice Cups doing the heavy lifting, you get all that flavor without adding extra time or effort.
Boss tips:
- Cotija cheese adds a salty finish
- Fresh corn is great but thawed frozen makes it even quicker
- Add diced jalapeño to kick up the spice
Simple ingredients. Big flavor. LFG
Summer Corn Salad with Avocado FAQs
How do I keep avocado from turning brown in this salad?
Avocado naturally browns when exposed to air. To slow this down, add it just before serving or toss it lightly in lime juice to help preserve its color.
What protein can I add?
Grilled chicken, shrimp, or black beans all work well. They pair nicely with the lime and jalapeño flavors and can turn this into a more filling dish.
How spicy is jalapeño rice in this recipe?
Minute Jalapeño Rice Cups add a mild, balanced heat that complements the sweetness of the corn and creaminess of the avocado without overpowering the dish.
