Nixtamalized Corn Salad with Avocado

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Fresh corn kernels soaked in lime and ash, tossed with creamy avocado and a zesty lime-cilantro dressing. This mexican-inspired salads (vegetarian) ready in about 15 minutes pairs fresh corn kernels, lime juice, coarse sea salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups fresh corn kernels
• 2 tablespoons lime juice
• 1/4 teaspoon coarse sea salt
• 1 avocado
• 1/4 cup, finely diced red onion
• 2 tablespoons, chopped fresh cilantro
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Place corn kernels in a bowl, add lime juice and salt, then let sit for 10 minutes to nixtamalize (soften and absorb flavor).
2. Step 2: Cut avocado in half, remove pit, and dice into 1/2-inch pieces.
3. Step 3: Gently fold diced avocado, red onion, and cilantro into the corn mixture.
4. Step 4: Drizzle with olive oil and sprinkle with black pepper, mixing until evenly coated.
5. Step 5: Chill for 15 minutes before serving to let flavors meld.