Avocado Corn Salad
Published on July 15, 2024
Quick Summary
This colorful Avocado Corn Salad is made with fresh corn, creamy avocado, juicy tomatoes, cilantro, and a zesty lime dressing. It only takes 15 minutes to make and is the perfect side dish for any summer meal. You can also serve it as an appetizer or snack with tortilla chips.
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Pin ItI make a lot of salads during the summertime and this effortless Avocado Corn Salad recipe is a forever favorite. It’s the perfect way to use up some garden vegetables and add some freshness to your meals.
The creaminess of the avocado, the natural sweetness of the corn, the juicy tomatoes, and the zing from the lime juice… it’s a delightful combination!
I adore serving this salad as a side dish to any meal, but feel free to add some grilled chicken or shrimp to make it a satisfying meal. And the best part? It’s ready in just 15 minutes!
This simple and colorful salad is the perfect recipe for summer cookouts, parties, and potlucks! I like to serve it with salty tortilla chips. Everyone loves dipping into this avocado corn salad. I always leave with an empty bowl.
Table of Contents
Salad Ingredients
The ingredients are simple and scream summer!
- Sweet corn– kernels cut off the cob, you will need about 3 cups. If you can’t find good sweet corn, you can use frozen corn, but fresh is best!
- Grape tomatoes– I love using grape tomatoes because they are
- Avocado– pick avocados that are ripe and ready!
- Red onion– diced!
- Cilantro– chop up the leaves and discard the stems.
- Jalapeño– remove the stem and seeds.
- Lime zest and lime juice– the lime brightens up the salad and also prevents the avocado from browning.
- Oil– I use avocado oil, but olive oil will also work.
- Garlic– minced!
How to Make Avocado Corn Salad
- Use a sharp knife to remove the corn kernels from the cob.
Recipe Tip
I like to lay the corn cob flat on the cutting board and cut the kernels off from each side. Turn the cob until all of the kernels are removed.
You can stand the corn cob up and cut from the top down, but I think it’s easier to lay the corn cobs flat. Plus, it’s safer:)
- In a large bowl, combine the corn, tomatoes, avocado, red onion, cilantro, and jalapeño.
- In a small bowl, whisk together the lime juice, oil, lime zest, and garlic.
- Pour the dressing over the salad.
- Season with salt and pepper and gently stir until well combined.
- Serve as a salad or as a dip with tortilla chips.
Variations
- Add diced red bell pepper.
- For a boost of protein, stir in black beans or even chopped chicken.
- If you want the salad to be spicier, add more jalapeño.
- Instead of red onion, use green onion.
- Feeling fruit? Add diced mango or peaches.
- If you want to bulk up the salad, add your favorite greens. I recommend doubling the dressing!
- Add a nice drizzle of hot honey or regular honey.
What to Serve with Avocado Corn Salad
This is a great summer side dish and will go with any meal. Here are a few of our favorite entrees that pair nicely with this salad.
- Steak Kabobs
- Chicken Enchiladas , Beef Enchiladas, or Black Bean Enchiladas
- Best Grilled Chicken Sandwich
- Grilled Steak Tacos, Fish Tacos, Ground Beef Tacos, or Crispy Chicken Tacos
- Honey Mustard Chicken
- Bean and Cheese Burrito
Storing Tips
- This salad is best the day it’s made, but if you have leftovers you can store them in an airtight container in the refrigerator for up to 2 days.
More Salad Recipes
- Grilled Corn & Zucchini Salad
- Corn Salad
- Black Bean Salad
- Blueberry Corn Salad
- Charred Corn Cabbage Salad with Creamy Avocado Dressing
- Chipotle Chickpea Corn Salad
- Charred Corn & Avocado Quinoa Salad
Check out my other SALAD RECIPES!
Avocado Corn Salad
Ingredients
- 3 ears sweet corn, kernels cut off the cob (about 3 cups)
- 1 pint grape tomatoes, halved or quartered
- 2 large avocados, chopped
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1 small jalapeño, stem and seeds removed and minced
- 3 tablespoons lime juice
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon lime zest
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Tortilla chips, for serving, optional
Instructions
- In a large bowl, combine the corn, tomatoes, avocado, red onion, cilantro, and jalapeño.
- In a small bowl, whisk together the lime juice, oil, lime zest, and garlic. Pour the dressing over the salad. Season with salt and pepper and gently stir until well combined. Serve as a salad or as a dip with tortilla chips.
Nutrition
Have you tried this recipe?
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I needed an easy salad to make for a dinner party tonight. This is it! Thank you!
It’s the perfect summer salad. Enjoy!
Is the corn cooked at all or raw off the cob? Can’t wait to make!
It is raw! If you want to cook or char it before, you can, but it’s not necessary!
I made this for a BBQ and it was so easy. Everyone loved it. Thank you!
such great flavor pairing with lime!!!! double yum
So glad you loved it!