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- 2 cups corn (fresh or frozen) - 1 ripe avocado - 1 lime (juiced and zested) - 1/4 cup fresh cilantro, chopped - 1/2 cup Greek yogurt - 1 small red onion, finely diced - 1 jalapeño, finely minced (optional for heat) - Salt and pepper to taste - 1 tablespoon olive oil - 1/2 teaspoon garlic powder - 1 cup cherry tomatoes, halved Gathering fresh ingredients is the key to a great salad. Start with corn. You can use fresh corn, which has a sweet crunch. If fresh corn isn’t available, frozen corn works well too. Just thaw and sauté it lightly. Next, grab a ripe avocado. It should feel slightly soft when you press it. This will make your crema smooth and creamy. Limes add bright flavor; juice and zest them for the best taste. Fresh cilantro brings a nice herbal note and makes the dish pop with color. You will need Greek yogurt. It gives the crema a tangy taste and creamy texture. A small red onion adds a mild bite. If you like heat, include a jalapeño. Just remember to remove the seeds for less spice. Seasoning is simple. Use salt and pepper to enhance all the flavors. For richness, you’ll need olive oil. Garlic powder adds a hint of depth. Finally, cherry tomatoes add sweetness and color. Halve them to mix in easily. With these ingredients, you create a fresh and flavorful salad that shines at any meal. To start, you need to prepare the corn. If you have fresh corn, grill or boil it until it is tender. This step usually takes about 5 to 7 minutes. Once it cools, cut the kernels off the cob. If you prefer, you can also use frozen corn. Just thaw it and sauté it lightly in a pan until warm. Next, it’s time to make the creamy dressing. In a blender, add the ripe avocado, lime juice, and lime zest. Then, include the Greek yogurt, chopped cilantro, garlic powder, salt, and pepper. Blend everything until it is smooth and creamy. Taste it and adjust the seasoning if needed. This crema adds a bright, zesty flavor to the salad. Now, you can combine the main salad ingredients. In a large mixing bowl, mix the cooked corn, finely diced red onion, minced jalapeño (if you like some heat), and halved cherry tomatoes. This mix gives the salad great texture and taste. Then, pour the avocado lime crema over the mixture. Gently fold everything together until every piece is coated in the crema. For the final touches, drizzle olive oil over the salad to add richness. Mix again and check the seasoning, adding more salt and pepper if you like. After that, let the salad chill in the refrigerator for at least 15 minutes. Chilling enhances the flavors and makes the salad even more refreshing. Enjoy your vibrant and tasty Avocado Lime Crema Corn Salad! To pick a ripe avocado, press gently on its skin. It should feel soft but not mushy. A ripe avocado will have a dark green color. If it’s too hard, give it a few days to ripen at room temperature. Watch for overripeness by looking for dark spots or a squishy feel when pressed. If your avocado is very soft, it may be too far gone. Adjusting seasoning can make a big difference. Taste the crema and add more salt or lime juice if needed. If you like it spicy, sprinkle in more minced jalapeño. For a fresh twist, add herbs like mint or parsley. These can brighten the salad and add new layers of flavor. For meal prep, chop your veggies and store them in airtight containers. This keeps them fresh and ready to mix. You can make the crema ahead of time, too. Just store it in the fridge. To keep the salad fresh, avoid adding the crema until you're ready to serve. This keeps the corn and veggies crisp. Enjoy your salad at its best! {{image_2}} You can swap Greek yogurt for sour cream or plant-based yogurt. Both keep the salad creamy. Fresh herbs are great too. Instead of cilantro, try parsley or basil for a new taste. Want to make this salad heartier? You can add proteins like grilled chicken, shrimp, or beans. Shredded rotisserie chicken is easy and tasty. For a plant-based option, black beans work well too. This salad pairs perfectly with grilled meats or whole grains like quinoa. You can also get creative by serving it in taco shells or on lettuce wraps. It makes for a fun and fresh presentation! Store your Avocado Lime Crema Corn Salad in an airtight container. This helps keep it fresh. If you have leftovers, eat them within three days. The flavors taste best when enjoyed soon after making. You can freeze the salad, but it's not ideal. Avocado does not freeze well. Instead, freeze the corn and crema separately. This way, you can enjoy the salad fresh later. If your corn is cold, warm it gently in a skillet. Use low heat to keep it tender. To refresh the salad, add a splash of lime juice before serving. This brightens the flavors and keeps it delicious. For a vegan version, you can replace the Greek yogurt. Use cashew cream or coconut yogurt as a substitute. Both options add creaminess without dairy. You can also skip the yogurt entirely. Just blend the avocado with lime juice, zest, and spices. This keeps the salad rich and tasty. Yes, you can use canned corn. Just drain and rinse it well before using. Canned corn is convenient. However, fresh or frozen corn has a better texture and flavor. If using fresh corn, grill or boil it first. This adds a nice char and sweetness. This salad pairs well with grilled chicken or fish. It also complements tacos or burritos nicely. For a vegetarian meal, serve it with quinoa or brown rice. You can also enjoy it as a dip with tortilla chips. The options are endless! Yes, you can make this salad ahead. Just keep the avocado crema separate until serving. This prevents the avocado from browning. You can mix the corn and other ingredients in advance. Chill everything in the fridge for great flavor. This blog post showed how to make a tasty Avocado Lime Crema Corn Salad. We covered fresh ingredients, step-by-step instructions, and smart tips for success. You learned how to pick the best avocado and adjust flavors for your taste. We also explored fun variations, meal prep advice, and storage tips. Enjoy making this salad, share it with friends, and get creative with your mix-ins. With simple steps, you can have a fresh dish that's sure to impress.

Avocado Lime Crema Corn Salad

Discover the vibrant flavors of this Avocado Lime Crema Corn Salad! With sweet corn, creamy avocado, and a zesty lime dressing, this refreshing dish is perfect for any gathering. Easy to make in just 30 minutes, it's a crowd-pleaser that combines healthy ingredients like Greek yogurt and fresh cilantro. Ready to impress your friends and family? Click through to explore the full recipe and bring this delicious salad to your table!
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Ingredients
  

2 cups corn (fresh or frozen)

1 ripe avocado

1 lime (juiced and zested)

1/2 cup Greek yogurt

1/4 cup fresh cilantro, chopped

1 small red onion, finely diced

1 jalapeño, finely minced (optional for heat)

Salt and pepper to taste

1 tablespoon olive oil

1/2 teaspoon garlic powder

1 cup cherry tomatoes, halved

Instructions
 

If using fresh corn, grill or boil the corn until tender. Cut the kernels off the cob once cooled. If using frozen corn, thaw and lightly sauté until warm.

    In a blender or food processor, combine the avocado, lime juice, lime zest, Greek yogurt, cilantro, garlic powder, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

      In a large mixing bowl, combine the corn, diced red onion, jalapeño (if using), and halved cherry tomatoes.

        Pour the avocado lime crema over the corn mixture and gently fold together until everything is well coated.

          Drizzle olive oil over the salad for added richness and mix again. Adjust seasoning with salt and pepper if necessary.

            Let the salad chill in the refrigerator for at least 15 minutes before serving to enhance flavors.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4