Ingredients
Equipment
Method
- For fresh kernels, blanch in boiling water for 2–3 minutes, then drain and cool. For frozen corn, cook according to its package instructions, then drain and cool; thawing alone is not a substitute for required cooking.
- Halve the tomatoes, dice the cucumber and onion, and chop the herbs. Cut the avocado close to mixing to limit browning.
- Whisk the oil, maple syrup, lime juice, mustard and garlic powder until combined. Taste with a corn kernel and season with salt and pepper.
- Put the cool corn, tomatoes, cucumber, onion, avocado and herbs in a bowl. Fold gently so the avocado keeps its shape.
- Pour over the dressing and gently fold to coat. Taste and adjust salt and pepper if needed.
- Serve immediately, or chill for 15 minutes for a cooler salad. Add that optional chilling time to the listed estimate.
Nutrition
Notes
Sweetener: Maple syrup rounds out the lime dressing while the corn brings its own sweetness. Timing: Allow extra time if bringing water to a boil or the corn packaging needs longer than the estimate. Corn: Cook frozen corn as directed on its package, then cool before mixing with avocado. Swaps: Parsley gives a milder herbal finish than cilantro; lemon is brighter and less tropical than lime. Serving: Add cooked beans or grilled tofu separately for a more substantial plate. Make ahead: Keep avocado and dressing separate until serving; the corn base can be prepared ahead. Storage: Refrigerate promptly and use within two days for best quality.
