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A bowl of avocado corn salad is served on the counter for a side dish.
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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!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 159 kcal
London Brazil

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

  1. 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. Add all ingredients to a large bowl and toss until they are well combined.
  3. 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.
Nutrition Facts
Avocado Corn Salad Recipe
Amount Per Serving
Calories 159 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 166mg7%
Potassium 388mg11%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 4g4%
Protein 3g6%
Vitamin A 416IU8%
Vitamin C 16mg19%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.