Corn and Avocado Salad
A fresh and colorful salad that combines sweet corn with creamy avocado, perfect for accompanying your Mexican meals. Easy to prepare in under 30 minutes with an optional spicy kick.
Author
mexico_ana
Instructions
In a large bowl, mix the corn kernels with the tomato, red onion, and chopped cilantro.
💡 Tip: If using frozen corn, thaw and drain well to avoid excess water.
About 5 min
Add the diced avocado and the chopped serrano chili if you want a spicy touch.
💡 Tip: You can adjust the amount of chili or omit it if you prefer it non-spicy.
About 3 min
Add the lemon juice, olive oil, salt, and pepper. Mix gently to avoid mashing the avocado.
💡 Tip: Lemon helps prevent the avocado from oxidizing and adds freshness to the salad.
About 5 min
Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld.
💡 Tip: Serve chilled alongside meats or as a light dish.
About 15 min
