Avocado Corn Salad
Craving a light and flavorful side dish bursting with summer vibes? Look no further than this Avocado Corn Salad! This easy recipe combines juicy corn, creamy avocado, pops of cherry tomatoes, and a tangy lime dressing for a refreshing and crowd-pleasing salad.
At its heart, this recipe features readily available ingredients. Fresh corn adds a touch of sweetness, perfectly balanced by the creamy avocado. Cherry tomatoes bring a burst of acidity and color, while red onion offers a subtle bite. Fresh cilantro elevates the dish with its bright, citrusy flavor.
This salad is a great accompaniment to grilled meats and fish, or can be enjoyed on its own for a light lunch. It’s also completely customizable! For a spicier kick, add a jalapeno to the dressing. Don’t have cilantro? Chopped parsley works beautifully as a substitute.
So ditch the heavy side dishes and embrace the vibrant flavors of summer with this Avocado Corn Salad. It’s quick to prepare, requires minimal cooking (if using fresh corn), and is sure to be a hit at your next gathering.
Questions I often get asked about this recipe:
Can I use frozen corn instead of fresh?
Absolutely! Thaw the frozen corn completely and drain any excess moisture before adding it to the salad.
I don’t like cilantro, what can I replace it with?
Chopped parsley is a great substitute for cilantro. You could also try chives or even a pinch of dried oregano.
How can I prevent the avocado from browning?
Tossing the avocado with some lime juice before adding it to the salad can help slow down browning. However, it’s still best to serve this salad right after making it.
How long will this salad keep?
The avocado will continue to brown over time, so it’s best enjoyed within a day. The leftover dressing can keep in the fridge for a few days.
Can I add protein to this salad?
Sure! Cooked black beans, crumbled queso fresco, or shredded grilled chicken would all be delicious additions.
How can I make this salad a main dish?
Serve it on a bed of greens with some grilled shrimp or fish for a complete and satisfying meal.
What you need to make Avocado Corn Salad:
2-3 ears fresh corn on the cob, or 1 (15 oz) can corn, drained
2 ripe avocados, diced
1 pint cherry tomatoes, halved or quartered
1/2 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
For the dressing:
2 tablespoons extra virgin olive oil
2-3 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
How to make it:
Cook the corn (if using fresh): Bring a large pot of salted water to a boil. Add the corn cobs and cook for 3-5 minutes, or until tender. Drain the cobs and let cool slightly. Cut the kernels off the cob. If using canned corn, simply drain and rinse.
Prepare the salad: In a large bowl, combine the corn, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic, salt, and pepper.
Dress the salad: Pour the dressing over the salad ingredients and toss gently to coat.
Serve: Serve immediately or chill for at least 30 minutes for the flavors to meld.
Tips:
For a spicier salad, add a finely chopped jalapeno pepper to the dressing.
If you don’t have fresh cilantro, you can substitute with chopped parsley.
This salad is best served the day it is made, as the avocado will brown over time.
To prevent the avocado from browning, you can toss it with a bit of lime juice before adding it to the salad.
Latest Reviews:
This recipe is a keeper! Made it for our BBQ last weekend and everyone raved about it. The creamy avocado with the sweet corn and tangy dressing is such a perfect combo. So easy to throw together too! Wilma H.
Always looking for healthy potluck dishes. This avocado corn salad is a winner. It’s light and refreshing, but still filling thanks to the avocado. Used frozen corn for convenience, and it worked great. Thanks! Kirk R.
This salad is the taste of summer! Made it exactly as written and it was delicious. The lime dressing really brightens everything up. Definitely will be making this again! Lisa C.
Printable Recipe:
Avocado Corn Salad
This refreshing salad is a perfect side dish for summer barbecues or a light lunch.
Ingredients
- 2-3 ears fresh corn on the cob, or 1 (15 oz) can corn, drained
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved or quartered
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- For the dressing:
- 2 tablespoons extra virgin olive oil
- 2-3 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the corn (if using fresh): Bring a large pot of salted water to a boil.
- Add the corn cobs and cook for 3-5 minutes, or until tender. Drain the cobs and let cool slightly. Cut the kernels off the cob. If using canned corn, simply drain and rinse.
- Prepare the salad: In a large bowl, combine the corn, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic, salt, and pepper.
- Dress the salad: Pour the dressing over the salad ingredients and toss gently to coat.
- Serve: Serve immediately or chill for at least 30 minutes for the flavors to meld.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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