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Corn salad with avocado and queso fresco

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Simple side dish!

Fresh corn, chopped avocado and queso fresco are combined to create a perfect summertime salad. Eat on the side or even as a meal!

Corn salad with avocado and queso fresco

Summer is the perfect time to have salad as a side dish. It's light, refreshing and doesn't sit too heavy. No one wants to feel full and overheated. This light summer salad can be made with fresh corn cut off the cob or sweet steamed corn. Whatever you have on hand is perfectly fine. Plus, we added in a little fresh avocado, queso fresco and cilantro. This salad will be your new favorite.

Corn salad with avocado and queso fresco recipe

Serves 4

Ingredients:

  • 6 ears of corn, boiled and cut off the cob
  • 1 ripe avocado, cubed
  • 1/4 cup minced cilantro
  • 1/2 cup crumbled queso fresco
  • 1 lime, zested
  • 1 lime, juiced
  • Kosher salt and pepper, to taste

Directions:

  1. In a large bowl, add all ingredients and mix well.
  2. Let sit for a few hours for the flavors to meld.

More corn recipes

Cool summer salad recipes
Bacon and corn pancake recipe
Grilled corn and steak soup recipe

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