Only 20 minutes to the BEST summer salad!
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 Avocado Corn Salad recipe came to be!
Originally I used canned corn. Frozen corn will also work. However, boiling corn on the cob and then cutting off the kernels is the absolute best! (You could even make some oven roasted corn, too!)
It was seriously so simple to throw together (like under 20 minutes simple) and surprisingly loaded with bright flavor. Plus, it’s full of the good fats.
And even better… 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 the whole family gobble it up.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Corn. Boiled corn on the cob will give the best flavor. Canned or frozen corn kernels may also be used.
- 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 work as well. If so, remove the seeds before mixing into the salad. Whatever you do, be sure to get ripe tomatoes.
- Cucumber. Leave the skin on to add a pop of color and a delicious crunch. For the best texture, opt for 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 the bottled lime juice as it has more of an acidic taste. For a burst of flavor, incorporate some of the lime zest, as well. In a pinch, lemon juice can be subbed.
- Cilantro. Finely chop the fresh cilantro leaves so they disperse evenly. Don’t use dried as you won’t get the same fresh flavor.
- Oil. Olive oil or avocado oil can be used.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the veggies.
You can use canned or frozen corn in a pinch, but this salad is best with fresh corn cut straight off the cob. Boil or grill it first, then slice off the kernels by holding the cob upright and cutting downward with a sharp knife.
After that, dice the avocado, cucumber, and tomatoes.
Combine the ingredients.
Add all ingredients to a large bowl and gently toss to combine—don’t overmix or the avocado will get mushy. Serve right away or chill for up to an hour. Keep in mind the avocado may brown as it sits.
Pro Tip: If serving later, prep the ingredients individually, then store everything separately. Toss the salad together just before serving for the crispest texture.
FAQs
Frozen corn does need to be cooked before using it in a salad. But, 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.
This avocado corn salad will last for 1-2 days in the fridge. However, the avocado will turn brown as it sits. Be sure to store it in an airtight container with as little air as possible touching the food. If you keep the avocado separate, it will last for 3-4 days, though.
It is not recommended to freeze corn salad. The avocado’s texture will change drastically upon thawing.
While any kind of corn works, boiled has the best flavor and texture, but grilled will give you that nice char. Frozen is quick, just be sure to thaw first. Can would be my last choice as it’s less flavorful and more mushy.
What to serve with it?
This is the perfect summer side dish! Any type of picnic main course—such as hamburgers, grilled protein, or kebabs—pairs wonderfully.
Try either an Air Fryer Hamburger or a Salmon Burger.
Honey Balsamic Glazed Chicken and Air Fryer Boneless Chicken Thighs are delicious and easy.
This salad is also an excellent side for Lemon Dill Salmon or Air Fryer Shrimp.
You can also eat it as a dip with Homemade Tortilla Chips!
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Avocado Corn Salad Recipe
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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 tablespoons lime juice
- 2 tablespoons oil avocado or olive
- ¾ teaspoon salt to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
Instructions
- 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.2 cups corn
- Add all ingredients to a large bowl and toss until they are well combined.1 large avocado, 1 cup cherry tomatoes, 1 cup cucumber, ½ cup cilantro, ¼ cup red onion, 3 tablespoons lime juice, 2 tablespoons oil, ¾ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon garlic powder
- Serve avocado corn salad immediately with a sprinkle of additional cilantro and enjoy!
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Video
Notes
- Corn: Use freshly boiled corn on the cob, it will have a much better taste and texture than frozen or canned corn.
- Avocado: The avocado will get mushy if it is too ripe when mixed into the salad.
- Make it early: If prepping ahead, store the ingredients individually and then toss together just before serving for the crispest texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Summer Salad Recipes
When the hot weather rolls around in the summer months, there’s nothing better than a fresh, crisp dish. Try any of these summer salads next.
LOOKS YUMMY AND HEALTHY, LOVE IT!!!
Hi Mylene! Let me know how you like it! Thanks for leaving a comment and a rating.