Avocado Corn Salad Recipe
Do you ever have those nights you dig through your kitchen and just throw something together with what you have on hand?
That’s how this recipe came to be! The starvation hit, so I looked in our kitchen to see what I could find.
Having avocados and tomatoes around is a given. We also like to keep a few essential canned goods stocked in the pantry. (Such as corn, black beans, and coconut milk to name a few!)
And so this Avocado Corn Salad was born! Since then a few tweaks and improvements have been made.
Originally it was made with canned corn. Frozen corn will also work. However, boiling corn on the cob and then cutting off the kernels is the absolute best!
It was seriously so simple to throw together (like under 20 minutes simple) and surprisingly loaded with flavor.
Plus, this salad can be made ahead of time! Meal prep it for the week, or bring it to a Summer picnic or potluck and watch everyone gobble it up!
Ingredients
The ingredients to make this Avocado Corn Salad recipe include:
- Corn – Boiled fresh corn will give the best flavor. Canned or frozen corn may also be used. (Read more on this below.)
- Avocado – Choose a ripe avocado that is still slightly firm. If it’s too ripe it will turn mushy and not keep its shape once mixed into the salad.
- Tomato – The best tomatoes to use are cherry and grape tomatoes. They have great flavor and don’t have very much liquid which is ideal. Vine-ripened, Campari, or even Roma tomatoes can be used as well. If so, remove the seeds before mixing into the salad.
- Cucumber – Leave the skin on to add a pop of color and a delicious crunch. For the best texture use seedless cucumbers.
- Red Onion – A little red onion goes a long way! Make sure to thinly slice it so it’s not too overpowering. A sweet or white onion may also be used.
- Lime – Fresh lime juice is key for the best flavor. Avoid using bottled lime juice as it has more of an acidic taste.
- Cilantro – Finely chop the cilantro leaves so it disperses evenly. Don’t use dried as you won’t get the same fresh flavor.
Types of Corn
Any type of cooked corn works, but here are my recommendations in order of preference:
- Boiling Corn – This takes a little longer but has the most flavor and best texture. Once the corn on the cob is cooked, remove the kernels by cutting against the cob with a sharp knife.
- Grilled Corn – Cooking corn on the grill is another great flavor and texture option. However, it does take quite a bit of extra time and effort to make.
- Frozen Corn – While frozen corn has good flavor, it doesn’t have quite as good of a texture. But, it is faster than boiling! Just rinse under room temperature water in a colander to thaw it out before adding to the salad.
- Canned Corn – Definitely the fastest option, but the flavor and texture are lacking.
How to Make
Here are the steps for making this easy Avocado Corn Salad:
- Add all ingredients to a large bowl. Make sure the bowl is big enough to have some room to mix everything up.
- Toss until just combined. Avoid over mixing as the avocado will get mushy.
- Serve immediately or refrigerate for up to an hour to serve chilled. The avocado will turn brown as it sits out and oxidizes, so the sooner you serve the better.
Meal Prep and Storage
- To Prep Ahead: For the best results, prep all of the ingredients except for avocado. Store them separately for up to 24 hours in the refrigerator. Just before serving, cut the avocado and toss everything together.
- To Store: Leftovers will last for up to 1-2 days when stored in an airtight container in the refrigerator.
- To Freeze: Due to texture changes, freezing is not recommended.
FAQs
What is the best type of corn to use?
The best type of corn to use in this corn tomato avocado salad is fresh corn that has been boiled. Grilled corn is also a good option.
What does corn salad go with?
This is the perfect Summer side dish! Any type of picnic dish such as hamburgers, grilled meats, or kebabs pair wonderfully.
How long does avocado last in a salad?
When tossed in lemon or lime juice, avocado will stay fresh for up to 2-3 days in the refrigerator. However, salads that have greens in them will begin to wilt after a few hours. It’s best to wait until serving to add the avocado.
Expert Tips and Tricks
- Use freshly boiled corn on the cob. Fresh corn will have a much better taste and texture than frozen or canned corn.
- Select a firm but ripe avocado. The avocado will get mushy if it is too ripe when mixed into the salad.
- Toss until just mixed. Try not to over mix the salad so the individual ingredients stay intact.
- Prep ingredients individually. If prepping ahead, store the ingredients individually and then toss together just before serving for the most crisp texture.
Other Summer Salad Recipes
Easy Mexican Street Corn Salad
Mexican Quinoa Salad with Avocado
Watermelon Feta Salad with Mint
Avocado Corn Salad Recipe
This Avocado Corn Salad recipe is a quick and easy Summer side dish. Boiled, canned, or frozen corn is mixed with chunks of avocado, cherry tomatoes, cucumbers, cilantro and lime juice for a light and refreshing taste. Prepare this healthy Summer salad ahead of time for a picnic, BBQ, or potluck!
Ingredients
- 2 cups corn cooked
- 1 large avocado cut into cubes
- 1 cup cherry tomatoes quartered
- 1 cup cucumber cut into cubes
- ½ cup cilantro finely chopped
- ¼ cup red onion thinly sliced
- 3 Tbsp. lime juice
- 2 Tbsp. oil avocado or olive
- ¾ tsp. salt to taste
- ¼ tsp. black pepper
- ⅛ tsp. garlic powder
Instructions
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Trim boiled corn from the cob to get kernels. Or rinse canned or previously frozen corn in a colander under room temperature water and then drain thoroughly.
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Add all ingredients to a large bowl and toss until they are well combined.
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Serve avocado corn salad immediately with a sprinkle of additional cilantro and enjoy!
Recipe Video
Recipe Notes
Expert Tips and Tricks
- Use freshly boiled corn on the cob. Fresh corn will have a much better taste and texture than frozen or canned corn.
- Select a firm but ripe avocado. The avocado will get mushy if it is too ripe when mixed into the salad.
- Toss until just mixed. Try not to over mix the salad so the individual ingredients stay intact.
- Prep ingredients individually. If prepping ahead, store the ingredients individually and then toss together just before serving for the most crisp texture.
Meal Prep and Storage
- To Prep Ahead: For the best results, prep all of the ingredients except for avocado. Store them separately for up to 24 hours in the refrigerator. Just before serving, cut the avocado and toss everything together.
- To Store: Even with the avocado, leftovers will last for up to 1-2 days when stored in an airtight container in the refrigerator.
- To Freeze: Due to texture changes, freezing is not recommended.
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