Avocado Corn Salad is a refreshing and summery dish, perfect for picnics, barbecues, or as a light and healthy side. This vibrant salad combines the sweetness of corn, the creaminess of avocado, and the freshness of cucumbers and tomatoes, all tossed in a zesty lime dressing.
Why You’ll Love This Recipe
- Fresh and Colorful: A visually appealing salad that’s bursting with flavor.
- Simple and Quick: Easy to prepare with minimal cooking required.
- Nutritious and Satisfying: Packed with vitamins, fiber, and healthy fats.
Ingredients
Here’s what you’ll need to make Avocado Corn Salad:
- Corn on the cob: Provides sweet and juicy kernels.
- Mini cucumbers or English cucumber: Adds a refreshing crunch.
- Grape/cherry tomatoes: Adds a burst of juicy sweetness.
- Avocados: Adds a creamy texture and healthy fats.
- Green onion sprigs: Adds a mild onion flavor.
- Lime: Zest and juice, for a zesty dressing.
- Olive oil: Extra virgin, adds richness.
- Salt: Balances the flavors.
- Ground black pepper: Adds a touch of spice.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Avocado Corn Salad
Step 1: Cook the Corn
Cook the corn using your preferred method: grill, Instant Pot, microwave, or use frozen corn. Remove the kernels from the cob.
Step 2: Prepare the Vegetables
Slice the cucumbers, halve or chop the tomatoes, cube the avocados, and finely chop the green onions.
Step 3: Combine Ingredients
In a large salad bowl, combine the corn kernels, cucumbers, tomatoes, avocados, green onions, lime zest and juice, olive oil, salt, and pepper.
Step 4: Mix and Serve
Gently stir the salad to combine all ingredients. Serve cold.
Pro Tips for Making the Recipe
- Use Fresh Corn: Fresh corn on the cob provides the best flavor.
- Ripe but Firm Avocados: Choose avocados that are ripe but still firm to the touch.
- Gentle Toss: Gently toss the salad to avoid mashing the avocados.
How to Serve
- Side Dish: Perfect for barbecues, picnics, and potlucks.
- Topping: Serve over grilled chicken, fish, or tacos.
- Light Lunch: Enjoy on its own as a refreshing and healthy lunch.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftovers covered for up to 1 day.
Make Ahead:
Combine all ingredients except avocado in a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.
FAQs
Can I use canned corn instead of fresh corn?
Yes, canned corn can be used, but fresh corn provides a superior flavor and texture.
Can I add other vegetables to the salad?
Yes, you can add bell peppers, red onion, or jalapeños for added flavor.
Can I use a different dressing for the salad?
Yes, you can use a vinaigrette or a cilantro-lime dressing instead of the lime juice and olive oil.
How do I prevent the avocados from browning?
Add lime juice immediately after cubing the avocados and store the salad properly in the refrigerator.
Print
Avocado Corn Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing
Description
This vibrant Avocado Corn Salad is a refreshing and healthy side dish or light meal, perfect for summer gatherings. It combines sweet corn, creamy avocado, crisp cucumbers, juicy tomatoes, and a zesty lime dressing for a burst of fresh flavors.
Ingredients
- 3 ears of corn (2 cups corn kernels)
- 1 lb mini cucumbers or 1 large English cucumber, sliced
- 1 lb grape/cherry tomatoes, cut in halves or regular size, chopped
- 3 medium-large avocados, cubed
- 3 green onion sprigs, finely chopped
- 1 lime, zest and juice of
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- Ground black pepper, to taste
Instructions
- Cook Corn:
- Grill: Remove corn from the husk and grill on medium heat for 20 minutes, turning every 5 minutes.
- Instant Pot: Cook corn on the cob in the Instant Pot.
- Microwave: Remove the end and microwave with husk on for 4 minutes. After, pick it up by the end, and it will slide out of the husk.
- Frozen Corn: Place in a colander in a bowl with hot water for a few minutes and then drain thoroughly.
- Remove Corn Kernels: Hold the cooked corn cob vertically with the narrow tip down on a cutting board and use a chef’s knife to cut the kernels off in “stripes.”
- Combine Ingredients: In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt, and pepper.
- Mix and Serve: Stir gently and serve cold.
Notes
- Store: Refrigerate covered for up to 1 day.
- Make Ahead: Add all ingredients, except avocado, to a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.
Nutrition
- Serving Size: 0.67 cup
- Calories: 202 kcal
- Sugar: 5g
- Sodium: 161 mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Fiber: 7g
- Protein: 4g
