This vibrant avocado corn salad is like summer on a plate!
Sweet corn, creamy avocado, and juicy cherry tomatoes meld with a zesty lime dressing.
Bright, refreshing, and packed with nutrients, it’s the ultimate side dish.
It’s my go-to for backyard bashes, cookouts, and picnics. As a bonus, it comes together in minutes!
Why You’ll Love This Avocado Corn Salad
Easy Prep: There’s zero cooking required! Just mix, combine, and refrigerate. Ideal for work lunches, busy weeknights, party planning, or last-minute gatherings.
Stunning Presentation: The colorful mix of yellow corn, green avocado, and red tomatoes makes for an eye-catching presentation. And yes, it tastes as good as it looks!
Make-Ahead Friendly: You can easily prep this salad in advance, making it a convenient option for meal prepping.
Light & Fresh: This salad is bursting with garden-fresh flavors everyone will love.
Ingredients
- Sweet Corn: For that sweet, juicy crunch! Look for ears with bright green husks and plump kernels.
- Avocados: They’re creamy, buttery, and packed with healthy fats. Choose avocados that yield to gentle pressure for perfect ripeness.
- Cherry or Grape Tomatoes: They’re the perfect accompaniment to sweet corn and creamy avocado.
- Small Red Onion: It adds a subtle, sharp bite. Dice finely for even distribution.
- Fresh Cilantro: It adds a bright, citrusy, and slightly peppery note. Substitute with fresh basil or Italian parsley if you prefer.
- Fresh Lime Juice: It provides a tangy, zesty kick that ties all the flavors together.
- Extra Virgin Olive Oil: The base of the lime dressing helps the flavors meld. Use high-quality oil for the best taste.
- Garlic: Fresh is best! It adds depth and a slightly pungent flavor to the dish.
- Kosher Salt and Freshly Ground Black Pepper: To make all those incredible summer flavors pop!
How to Make Avocado Corn Salad
This salad only takes a few minutes and a few steps to make!
1. Combine. In a large bowl, combine the corn kernels, avocado, tomatoes, red onion, and cilantro.
2. Whisk. In a separate bowl, whisk together the lime juice, olive oil, garlic, salt, and pepper.
3. Dress. Pour the dressing over the salad. Toss gently.
4. Chill & Serve. Cover and refrigerate for at least 30 minutes. Toss and serve cold.
Tips For the Best Avocado Corn Salad
As a side or light meal, this avocado corn salad is a crowd-pleaser. But before you throw it together, check out these helpful tips:
- Fresh is best. Use the freshest ingredients you can find for optimal flavor.
- Hold off on the avocado. If making the salad in advance, wait to add the avocado until just before serving. Otherwise, the avocado will brown and become mushy.
- Fire up the grill. For an added smoky flavor, grill the corn. Grill it on high heat until you get a nice char, turning the ears as needed.
- Taste and adjust. Taste the salad after mixing and adjust the seasoning if needed. Add more salt, pepper, lime juice, or olive oil to suit your preferences.
- Make it your own. Customize the salad by adding proteins like grilled chicken, shrimp, or black beans. You can also mix in other veggies, herbs, spices, or cheeses.
- Serve it your way. Serve this salad as a refreshing side dish, a vibrant taco topping, or even as a salsa with tortilla chips.
How to Store
For the best flavor and texture, I recommend enjoying this salad within 24 hours of prep. However, it will keep for a couple of days. Just follow these steps to help ensure freshness:
To Store: Place the salad in an air-tight container. Refrigerator for up to 2 days. To prevent browning, press plastic wrap directly onto the surface of the salad before sealing the container.
Avocado Corn Salad
6
servings10
minutes246
kcalThis avocado corn salad is bursting with color and freshness! With a tangy lime dressing, it’s a side dish no one can resist.
Ingredients
4 ears fresh sweet corn, husked and kernels cut off the cob (about 3 cups)
3 ripe avocados, diced
1 pound cherry or grape tomatoes, halved
1/2 small red onion, finely diced
1/4 cup chopped fresh cilantro
3 tablespoon fresh lime juice
2 tablespoon extra virgin olive oil
1 clove garlic, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the corn kernels, diced avocado, halved tomatoes, diced red onion, and chopped cilantro. Gently toss to mix.
- In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Toss again before serving. Enjoy!
