Avocado Corn Salad Recipe

“This fresh and flavorful Avocado Corn Salad is the perfect summer side dish! Made with sweet corn, ripe avocados, juicy cherry tomatoes, red onion, and a zesty lime dressing, this easy salad is packed with vibrant flavors and healthy ingredients. It’s gluten-free, dairy-free, and ideal for BBQs, picnics, or a quick meal. Serve it as a side dish, taco topping, or dip with tortilla chips. Ready in just 10 minutes, this refreshing avocado corn salad is a must-try!”

Ingredients

• 1 lb cherry tomatoes, halved or quartered
• 3 ears of corn, cooked, shucked, and cut off the cob
• 2 ripe avocados, peeled, pitted, and sliced
• 1/2 medium red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped (about 1/2 small bunch)
• 2 Tbsp extra virgin olive oil
• 2 to 3 Tbsp fresh lime juice (from 1 to 2 limes)
• 2 garlic cloves, pressed or finely minced
• 1 tsp sea salt (or 3/4 tsp table salt)
• 1/8 tsp black pepper

Instructions

1. Prepare the Ingredients: In a large salad bowl, combine the halved cherry tomatoes, corn kernels, sliced avocado, thinly sliced red onion, and chopped cilantro.
2. Season and Dress: Press the garlic cloves directly into the bowl. Drizzle with extra virgin olive oil and lime juice to taste. Sprinkle with sea salt and black pepper.
3. Toss and Serve: Gently toss the salad just until combined. Serve immediately for the freshest flavor.

Tips

• Use fresh corn for the best flavor, but frozen or canned corn works in a pinch.
• Ripen avocados properly to avoid mushy or overly firm pieces.
• Balance flavors by adjusting lime juice and salt to taste.
• Serve immediately to prevent the avocado from browning. If making ahead, add avocado last.

Variations and Substitutions

• Add protein: Toss in grilled shrimp, chicken, or black beans for a heartier dish.
• Make it spicy: Add diced jalapeño or a pinch of red pepper flakes for a kick.
• Cheese lovers: Crumbled feta or cotija cheese pairs well with this salad.
• Herb swap: Try fresh basil or parsley instead of cilantro.

FAQs

Q: Can I make this salad ahead of time?
A: Yes, but add the avocado just before serving to prevent browning.

Q: What’s the best way to cook the corn?
A: You can boil, grill, or even use canned or frozen corn for convenience.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly but will still taste great.

Serving Suggestions

• Serve as a fresh summer side dish with grilled meats.
• Enjoy as a topping for tacos, burrito bowls, or quesadillas.
• Pair with tortilla chips for a chunky salsa-style dip.
• Add to leafy greens for a more filling salad.

Why You’ll Love This Recipe

• Fresh and Flavorful: A bright, zesty salad perfect for warm weather.
• Quick and Easy: Ready in just 10 minutes with simple ingredients.
• Healthy and Nutritious: Packed with healthy fats, fiber, and vitamins.
• Versatile: Perfect as a side dish, topping, or light meal.

Enjoy this vibrant and refreshing Avocado Corn Salad for any occasion!

Avocado Corn Salad Recipe

Servings

6

servings

Prep time

10

minutes

Cooking time

18

minutes

Ingredients

• 1 lb cherry tomatoes, halved or quartered

• 3 ears of corn, cooked, shucked, and cut off the cob

• 2 ripe avocados, peeled, pitted, and sliced

• 1/2 medium red onion, thinly sliced

• 1/4 cup fresh cilantro, chopped (about 1/2 small bunch)

• 2 Tbsp extra virgin olive oil

• 2 to 3 Tbsp fresh lime juice (from 1 to 2 limes)

• 2 garlic cloves, pressed or finely minced

• 1 tsp sea salt (or 3/4 tsp table salt)

• 1/8 tsp black pepper

Directions

• Prepare the Ingredients: In a large salad bowl, combine the halved cherry tomatoes, corn kernels, sliced avocado, thinly sliced red onion, and chopped cilantro.
• Season and Dress: Press the garlic cloves directly into the bowl. Drizzle with extra virgin olive oil and lime juice to taste. Sprinkle with sea salt and black pepper.
• Toss and Serve: Gently toss the salad just until combined. Serve immediately for the freshest flavor.