Corn Salad with Avocado

Corn salad with avocado came about one hot afternoon when I didn’t want to cook but still wanted something colorful and full of flavor and I had a few fresh ears of corn and a ripe avocado just begging to be used. I tossed them with cherry tomatoes and herbs and from the first bite I knew it was a winner—cool creamy tangy and sweet all at once.

Since then it’s become a go-to dish in my house especially for summer lunches and potlucks and I love how easy it is to throw together and how refreshing it feels even on the hottest days. Whether I serve it on its own or next to grilled anything it’s always a hit and there are never leftovers.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Corn – The star of the dish with its natural sweetness and juicy pop.
• Avocado – Creamy and rich to balance the brightness of the other ingredients.
• Cherry tomatoes – Juicy and sweet with just the right amount of acidity.
• Red onion – Adds a bit of bite and sharpness to balance the creamy textures.
• Fresh parsley – Brightens the whole dish with a clean herby touch.
• Olive oil – Adds smooth richness and helps tie the salad together.
• Lime juice – A zesty kick that enhances all the fresh flavors.
• Salt – Brings out the sweetness of the corn and avocado.
• Black pepper – Finishes the salad with a little contrast and spice.
• Tools You’ll Need
• Cutting board – For chopping the veggies and avocado neatly.
• Sharp knife – Essential for slicing through corn, tomatoes, and more.
• Large mixing bowl – Big enough to toss everything together comfortably.
• Small bowl – For whisking together lime juice and oil.
• Spoon or spatula – To mix the salad without mashing the avocado.
• Corn peeler or sharp knife – If using fresh corn off the cob.

Instructions

Step 1:

I start by either boiling or grilling the corn if it’s fresh and then I cut it off the cob and let it cool.

Step 2:

While the corn cools I slice the cherry tomatoes in half dice the avocado and finely chop the red onion and parsley.

Step 3:

In a large mixing bowl I combine the corn tomatoes onion avocado and parsley.

Step 4:

In a small bowl I whisk together the olive oil lime juice salt and black pepper until the dressing is blended.

Step 5:

I pour the dressing over the salad and gently toss everything together using a spoon or spatula making sure the avocado doesn’t get too smashed.

Step 6:

I serve it right away for the freshest taste or let it chill for 15 minutes to help the flavors meld.

Tips

I always add the avocado last and mix gently so it stays in nice chunks and if I want a little kick I throw in some diced jalapeño or a pinch of chili flakes. This salad is also amazing with grilled shrimp or black beans for extra protein and I’ve even used it as a taco filling—it’s that versatile.

Ways to Serve

As a summer side dish with grilled meats or fish.

Spoon it over tacos or tostadas for a fresh twist.

Serve it on top of a bed of greens for a hearty salad.

Enjoy it solo as a light lunch or snack.

Frequently Asked Questions

Can I use canned or frozen corn?

Yes! Just make sure it’s drained and thawed well and fresh corn does have a sweeter crunch if you can get it.

How do I keep avocado from browning?

Toss it in lime juice and store the salad tightly covered if not eating right away.

Can I make corn salad with avocado ahead of time?

Yes—just wait to add the avocado until right before serving for best texture.

Is this salad vegan and gluten-free?

Absolutely! It’s naturally vegan and completely gluten-free as written.

See You in the Kitchen

I hope you give this corn salad with avocado a try! It’s fresh bright and full of flavor and it always hits the spot whether you’re cooking for a crowd or just yourself. Let me know how you make it your own and don’t forget to save this one for every summer occasion.

Happy Cooking!

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