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Ina Garten Avocado Corn Salad

Ina Garten Avocado Corn Salad
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This salad blends sweet, crisp corn kernels with rich avocado and zesty lime dressing. Fresh basil or cilantro adds a fragrant finish, making it a flavorful, quick-to-prepare dish that showcases peak seasonal ingredients.

Ingredients

Scale

  • 4 ears fresh corn, kernels cut off the cob (about 3 cups)

  • 2 ripe avocados, diced

  • ½ cup diced red onion

  • ¼ cup chopped fresh cilantro or basil

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons good olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

Instructions

Step 1: Prepare the corn

Cut the kernels off the raw corn cobs. If desired, you can blanch them in boiling water for 2 minutes, then cool—though raw corn also works well for extra crunch.

Step 2: Make the dressing

In a small bowl, whisk together lime juice, olive oil, salt, and pepper until combined.

Step 3: Combine salad ingredients

In a large bowl, add corn, red onion, and chopped herbs. Drizzle with the dressing and toss gently to coat.

Step 4: Add avocado

Just before serving, gently fold in the diced avocado to prevent browning or mushiness.

Step 5: Serve immediately

Transfer to a serving dish and garnish with extra herbs if desired. Best served fresh.

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