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Avocado Corn Salad Recipe

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  • Author: Evelyn
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.”
  3. Combine Ingredients: In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt, and pepper.
  4. 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