Ingredients
Scale
For the Salad Base
- 4 ears of fresh corn, husked and kernels sliced off (or use ~3 cups of frozen/thawed or canned corn, drained)
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1–2 ripe avocados, diced (add right before serving to prevent browning)
- ¼ cup chopped fresh cilantro, leaves and tender stems
- Juice of 2–3 limes, to taste
- Salt and black pepper, to taste
- Olive oil, optional, 1–2 tablespoons for richness
Optional Protein Additions (Choose One)
- Grilled chicken breast, thinly sliced (1–2 pieces, or about 1½ cups cooked)
- Grilled flank steak or sirloin, thinly sliced (1–2 cups cooked)
Preparation Notes
- If using fresh corn, it can be grilled or boiled briefly before cutting the kernels off the cob.
- Avocados should be added just before serving to maintain freshness and prevent browning.
- The lime juice not only adds brightness but also helps preserve the color of the avocado.
- For extra crunch, consider adding diced cucumber or sliced radishes.
Instructions
1. Prepare the Corn
- If using fresh corn:
- Bring a large pot of salted water to a boil.
- Add the corn cobs and cook for 3–4 minutes until slightly tender.
- Remove and let cool. Once cool enough to handle, slice the kernels off the cob using a sharp knife.
- Alternatively, grill the corn until slightly charred, then remove kernels.
- If using frozen corn:
- Thaw the corn and drain any excess moisture.
- Optionally, sauté in a dry skillet over medium heat for a few minutes to bring out a roasted flavor.
- If using canned corn:
- Drain thoroughly and rinse under cold water to reduce the canned taste.
2. Chop the Vegetables
- Halve the cherry tomatoes.
- Finely dice the red onion.
- Roughly chop the fresh cilantro.
- Juice the limes and set aside.
- Dice the avocados and set aside until final assembly.
3. Optional: Cook the Protein
- For chicken:
- Season chicken breasts with salt, pepper, and a touch of cumin or paprika.
- Grill or pan-sear over medium heat for 5–6 minutes per side, or until fully cooked.
- Let rest for a few minutes, then slice into thin strips.
- For beef:
- Use flank steak or sirloin for best results.
- Season with salt, pepper, and a squeeze of lime juice.
- Grill or sear quickly over high heat for 3–5 minutes per side depending on thickness.
- Let rest, then slice thinly against the grain.
4. Assemble the Salad
- In a large bowl, combine:
- Cooked corn
- Tomatoes
- Red onion
- Cilantro
- Drizzle with lime juice and olive oil (if using).
- Toss gently to combine.
- Season with salt and pepper to taste.
- Carefully fold in diced avocado.
- Add sliced chicken or beef on top, or mix it through depending on your presentation preference.
5. Chill and Serve
- The salad can be served immediately or chilled for 15–30 minutes.
- If preparing ahead, wait to add the avocado and meat until just before serving.
Notes
- Avocados brown quickly: Add them last and only if serving immediately. You can also brush diced avocado with lime juice to delay browning.
- Taste as you go: The lime, salt, and pepper can vary depending on personal preference. Adjust the seasoning right before serving.
- Don’t skip resting the meat: Letting chicken or steak rest after cooking helps retain juices and improves texture.
- Make it heartier: Add canned black beans, cooked quinoa, or chopped romaine lettuce to bulk up the salad.
- Make it dairy-free or vegetarian: This salad is naturally dairy-free and gluten-free. Simply omit meat for a vegetarian version.
- Batch prep tips: You can prep all ingredients except avocado and meat ahead of time and store in airtight containers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes