Ingredients
- 1 cup corn kernels (from 1 large steamed corn on the cob)
- 5 ounces diced avocado (from 1 medium avocado)
- 1 1/2 cups diced Persian cucumbers (about 3 small cucumbers)
- 1 cup halved cherry tomatoes
- 2 tablespoons diced red onion
- 2 teaspoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (from 1 medium lemon)
- 1/4 teaspoon kosher salt
- Fresh black pepper, to taste
Instructions
- Steam the Corn
If using fresh corn on the cob, steam it in a steamer basket or microwave it until the kernels are tender—usually about 5 minutes. If you’re using frozen corn, a quick boil or microwave session will do. Once cooked, let the corn cool and cut the kernels from the cob with a sharp knife. - Prepare the Vegetables
Dice the avocado, cucumbers, and red onion. Halve the cherry tomatoes. The goal is to keep the pieces bite-sized and uniform for easy eating and visual appeal. - Combine the Ingredients
In a large mixing bowl, add the cooled corn, avocado, cucumbers, cherry tomatoes, and red onion. - Dress the Salad
Drizzle the olive oil and lemon juice over the mixture. Sprinkle in the salt and a few cracks of black pepper. Toss everything gently with a large spoon or silicone spatula, making sure the avocado stays relatively intact. - Taste and Adjust
Give the salad a quick taste and adjust the seasoning if needed. You may want a touch more lemon juice or salt depending on your preferences. - Serve Immediately
This salad is best served fresh. The textures are crisp, and the avocado holds its shape. If you’re preparing it in advance, add the avocado just before serving to keep it from browning.
Notes
1. Don’t Overthink the Corn
Fresh corn adds a lovely sweetness and pop of texture, but if you’re short on time or tools, canned or frozen corn works just fine. Just make sure to drain it well and give it a quick rinse if using canned.
2. Avocado Handling
To prevent the avocado from browning, cut it last and mix it in right before serving. If you need to prep it a bit earlier, coat the diced avocado with lemon or lime juice to preserve the color.
3. Knife Safety
When dicing vegetables, use a stable cutting board and a sharp knife. Dull knives are more dangerous because they require more force, increasing the risk of slipping.
4. How to Tell When Corn Is Cooked
Cooked corn kernels become bright yellow and slightly plump. If you bite into one and it’s juicy with a slight crunch, it’s done.
5. Prepping Efficiently
Line up your ingredients before you begin. Rinse your vegetables, pat them dry, and keep a compost bowl or trash bin nearby to minimize mess and save time.
6. Salvaging Overripe Avocado
If your avocado is a bit overripe and soft, mash it slightly and mix it in. The salad will take on a creamier texture, which can be delicious in its own way.
- Prep Time: 5 minutes
- Cook Time: 10 minutes