Corn Salad with Avocado
Recipe video above (see how I cut the kernels off!) My favourite corn salad, the one I make most often. Best made with fresh corn but canned is fine too. I love making this with avocado but when it's not available, I use cucumber which adds a great juicy crunch to this. Use lime or lemon for the dre

Ingredients
4 servings
Instructions
- Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
- Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.
Nutrition per serving
253kcal
💰 Cost Estimate
Total Ingredients
$720.00
$720.00
Per Serving
$180.00/serving
$180.00/serving
🏠 Savings
~$1440.00 vs buying!
~$1440.00 vs buying!
📋 Price Breakdown (88% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| corn on the cob | 2 | $79.00 |
| avocado | 1 | $75.00 |
| / 7 oz cherry tomatoes | 200 g | $29.00 |
| shallots / scallions | 2 | $258.00 |
| finely chopped coriander/cilantro | 0.3333333333333333 cup | $156.00 |
| lime juice or 1 1/2 tbsp lemon juice | 2 tbsp | $20.00 |
| extra virgin olive oil | 3 tbsp | $103.00 |
| Salt and pepper | - | - |
*Estimated market prices, may vary by region
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