Ingredients

Scale

(Serves 6)

Salad base:

4 cups fresh corn kernels (from 4–5 ears—you love seasonal produce!)
→ Or 2 (15 oz) cans no-salt-added corn, drained + rinsed
1½ cups cherry tomatoes, halved
1 avocado, diced
½ cup red onion, finely diced (soak in cold water 10 min to mellow bite)
¼ cup fresh cilantro, chopped
Optional: 1 jalapeño, seeded & minced (you love subtle heat!)

Lime-cilantro dressing:

3 tbsp fresh lime juice (you love citrus!)
2 tbsp extra-virgin olive oil
1 tsp honey or sugar-free maple syrup (blood sugar friendly—you love this!)
½ tsp ground cumin
Salt & black pepper to taste

Instructions

1. Prep corn (if using fresh):

Stovetop: Boil ears 5 minutes; cool, then cut kernels off cob.
No-cook hack: Use raw corn—it’s sweet and crisp in summer!

2. Mix salad:

In a large bowl, combine corn, tomatoes, avocado, drained red onion, cilantro, and jalapeño (if using).

3. Dress & serve:

Whisk dressing ingredients; pour over salad. Gently toss. Taste; adjust salt/lime. Serve immediately or chill 15 minutes.

💡 Pro Tips for Perfection:
✅ Use fresh summer corn—sweetest and most tender (raw or barely cooked).
✅ Add avocado last—prevents browning and mushiness.
✅ Low-sodium mastery (you love this!):
→ Skip added salt—rely on lime and herbs for brightness
→ Boost umami with extra cumin and olive oil
✅ Blood sugar friendly (you love this!):
→ Sugar-free syrup = zero glycemic impact
→ Net carbs: 12g per serving
✅ Low-carb/keto option (you love this!):
→ Reduce corn to 2 cups; add extra avocado + cucumber
→ Net carbs drop to 8g/serving
✅ Make ahead:
→ Prep base (without avocado) 1 day ahead
→ Add avocado and dressing just before serving

Storage & Serving Ideas

→ Best served fresh—avocado softens over time.
→ Serving ideas:
→ As a side for grilled fish, shrimp, or chicken
→ With tortilla chips for scooping
→ Over greens for a hearty salad bowl

Prep Time & Nutrition (per serving):