Avocado and Corn Salad

Avocados From Mexico ®
Prepare this delicious Avocado and Corn Salad, a quick and easy option for a snack or dinner time. This easy salad recipe can be made with a touch of cucumber and a dressing of ground chilies with lime.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups ear corn, shucked
  • water
  • 1/2 tablespoons salt
  • 2 cups butterhead lettuce, chopped
  • 1/2 cups corn kernels, yellow
  • 1 cucumber, cut into cubes
  • 1/2 cups celery, finely chopped
  • 1 cup cherry tomato, cut in half
  • 2 Avocados from México, cut into cubes
  • 1/4 cups fresh cilantro, chopped
  • 1 cup panela cheese, in cubes
  • 1/4 cups lime juice
  • 2 tablespoons pineapple juice
  • 1 clove garlic, finely chopped
  • 1 tablespoon chile powder, chili powder
  • 1/4 teaspoons cumin
  • 1/2 teaspoons salt
  • 1/2 teaspoons black pepper, ground
  • 2 tablespoons olive oil
Preparation
15 mins
20 mins
Low
  • In a pot with boiling salted water, cook the white corn for about 15 minutes or until tender. Drain and cool.
  • In a bowl, mix the white corn kernels with the chopped lettuce, yellow corn, cucumber, celery, tomato, avocado, cilantro, and panela cheese.
  • Add the lime juice, pineapple juice, garlic, chili powder, cumin, salt, pepper, and olive oil. Mix very well and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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