Zesty Corn and Avocado Salad

A chilled corn salad built around quick-cooked corn kernels and ripe avocado, finished with lime, cilantro, and a light chili-cumin dressing. The texture stays lively: juicy kernels, soft avocado, and a clean citrus finish.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

• 2000 ml Water for boiling corn
• 4 ear Fresh corn kernels kernels cut from the cob
• 2 whole Lime juiced
• 15 ml Olive oil for dressing
• 1 g Ground cumin for dressing
• 1 g Chili powder for dressing
• 2 g Fine salt divided
• 60 g Red onion finely diced
• 1 whole Jalapeño seeded if desired, finely minced
• 15 g Fresh cilantro leaves and tender stems chopped
• 1 g Black pepper freshly ground
• 1 g Fine salt divided
• 2 whole Avocado peeled, pitted, and diced

Instructions

1. Bring 2000 ml water to a boil in a large pot. Add the corn and cook for 3 to 5 minutes, just until the kernels turn bright yellow and tender-crisp. The kernels are vivid yellow and yield slightly when bitten, but still have a fresh snap.
2. Drain the corn and cool it briefly until easy to handle. Cut the kernels from the cobs into a large mixing bowl. The corn is cool enough to handle without steaming the bowl.
3. In a small bowl, stir together the lime juice, olive oil, cumin, chili powder, and 2 g of the salt. The dressing looks emulsified and evenly seasoned.
4. Add the red onion, jalapeño if using, cilantro, black pepper, and the remaining 1 g salt to the corn. Toss with the dressing until evenly coated. The salad is glossy and evenly seasoned, with no dry spots.
5. Fold in the diced avocado gently so the pieces stay intact. Taste and adjust only if needed within the listed ingredients, then chill briefly or serve right away. The avocado is coated but still in clean cubes, and the salad tastes bright and balanced.