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A bowl of avocado corn salad is served on the counter for a side dish.
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4.88 from 8 votes

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings


  • 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
  • tsp. garlic powder


  • Prepare Corn: 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
  • Mix Together: 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 Tbsp. lime juice, 2 Tbsp. oil, ¾ tsp. salt, ¼ tsp. black pepper, ⅛ tsp. garlic powder
  • Serve avocado corn salad immediately with a sprinkle of additional cilantro and enjoy!



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.


Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 166mg | Potassium: 388mg | Fiber: 4g | Sugar: 4g | Vitamin A: 416IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg