Toasted Corn and Avocado Salad with Cilantro Lime Dressing
A refreshing salad featuring sweet toasted corn kernels, creamy avocado, and fresh cilantro lime dressing, ideal as a side or light meal. This mexican-inspired cinco de mayo (vegetarian) ready in about 22 minutes blends (about 4 ears) fresh corn kernels, large, diced ripe avocado, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 3 cups (about 4 ears) fresh corn kernels
- 1 large, diced ripe avocado
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely diced red onion
- 1/2 cup, chopped fresh cilantro leaves
- 3 tablespoons lime juice, fresh squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat a large dry skillet over medium-high heat. Add 3 cups fresh corn kernels and toast, stirring frequently, for 5-7 minutes until the kernels are golden brown and have a nutty aroma.
- Step 2: Transfer toasted corn to a large mixing bowl and let cool for 5 minutes.
- Step 3: To the cooled corn, add 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/2 cup chopped fresh cilantro leaves.
- Step 4: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
- Step 5: Pour the dressing over the salad ingredients and toss gently to combine without mashing the avocado. Serve immediately or chilled.
Frequently asked questions
How long does Toasted Corn and Avocado Salad with Cilantro Lime Dressing take to make?
Total time is about 22 minutes (15 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Toasted Corn and Avocado Salad with Cilantro Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Toasted Corn and Avocado Salad with Cilantro Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Toasted Corn and Avocado Salad with Cilantro Lime Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Toasted Corn and Avocado Salad with Cilantro Lime Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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