A vibrant and flavorful Mexican-inspired corn salad with a creamy avocado twist.
Combine the frozen corn, chopped cilantro, and diced red onion in a large mixing bowl.
Ensure the corn is thawed for better mixing and flavor absorption.
In a small bowl, whisk together the lime juice, olive oil, salt, cumin, chili powder, black pepper, and minced garlic.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the corn mixture and toss until evenly coated.
Mix gently to avoid crushing the ingredients.
Add diced avocado to the salad and gently fold it in.
Add the avocado just before serving to maintain its freshness.
Cover and chill the salad in the refrigerator for at least 1 hour before serving.
Chilling enhances the flavors and makes the salad more refreshing.
Serve the salad as a side dish or enjoy it on its own.
Garnish with extra cilantro or a lime wedge for presentation.
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