by Olena

Corn Avocado Salad

by Olena

4.9 from 21 reviews

Corn Avocado Salad with fresh or frozen corn, cucumber, tomato, avocado and a hint of lime is a perfect summer salad. Tasty, refreshing and so easy, it will disappear fast at any gathering!

corn avocado salad served on a plate

Avocado Corn Salad

This corn tomato avocado salad is delicious, refreshing, has a hint of lime in every bite and is absolutely fantastic without cilantro but rather with green onion. Naked truth I discovered with avocado salad.

Perfect salad for a hot summer day! I have been dreaming to make corn avocado salad for years. I just didn’t know how to cook corn.

When I was little in Ukraine, we boiled corn but never did we grill it and then cut off the cob. We rubbed ear of steaming corn with butter burning our little fingers. It melted in front of our eyes. Then we sprinkled corn with salt and sank teeth into it, burning our little mouths.

Now I make fancy salads with corn. 🙂

corn avocado tomato salad

Ingredients You Will Need

  • Corn: You can use fresh or frozen corn. Fresh corn is great during summer months but in winter I rely heavily on a giant bag of frozen organic corn from Costco for $12. I would not recommend to use canned corn though – it is not same taste.
  • Cucumber and Tomatoes: Baby cucumbers and grape/cherry tomatoes look pretty, are often more tasty than many large ones and are affordable during summer months. But English cucumber and regular tomatoes chopped into same size smaller pieces work just as well.
  • Avocado: When picking avocado, look for brown skin fruit that is firm but gives in to the touch. Amazing creaminess!
  • Lime, green onion, olive oil, salt and pepper is basically your corn avocado salad dressing.

corn, tomatoes, cucumber, avocado, green onion and lime in white salad bowl

How to Cook Corn on the Cob

  • Grill: Grill corn without the husk on medium heat for 20 minutes, turning every 5 minutes or so.
  • Instant Pot corn: 2 minutes under high pressure with quick release and corn is ready. To be honest, this is my favorite way to cook corn now – so easy!!!
  • Microwave: Lovely reader, Connie, suggested to microwave corn. Thank you! Cut off the end, put in the microwave with the husk still on and cook for 4 minutes. After you can pick it up by the end and it will slide out of the husk.

corn on the cob grilled and cooked in instant pot

What to Serve Corn Avocado Salad With?

Here are my favorite clean proteins to pair salad with any time of the year:

If it is summer and you are grilling:

How to Store and Make Ahead the Salad

To Store: Corn avocado salad leftovers keep well refrigerated for about 1 day. Salad will not last more than 24 hours – it is that popular! So, don’t worry past day 1. It’s that good, aha.

To Make Ahead: Add all ingredients, except avocado, to a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.

More Corn Avocado Salad Recipes

Looking for more ideas? Check out my 30 healthy salad recipes.

avocado corn salad recipe on white plate with a fork

Print

Corn Avocado Salad

4.9 from 21 reviews

Corn Avocado Salad with fresh or frozen corn, cucumber, tomato, avocado and a hint of lime is a perfect summer salad. Tasty, refreshing and so easy, it will disappear fast at any gathering!

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: Grill or Stove + Chop
  • Cuisine: Mexican
Scale

Ingredients

  • 3 ears of corn (2 cups corn kernels)
  • 1 lb mini cucumbers or 1 large English cucumber, sliced
  • 1 lb grape/cherry tomatoes, cut in halves or regular size, chopped
  • 3 medium-large avocados, cubed
  • 3 green onion sprigs, finely chopped
  • 1 lime, zest and juice of
  • 2 tbsp olive oil, extra virgin
  • 1/2 tsp salt
  • Ground black pepper, to taste

Instructions

  1. Grill corn: Remove corn from the husk and grill on medium heat for 20 mins or so, turning every 5 mins.
  2. Or make Instant Pot corn – so easy!!!
  3. Or microwave corn: Remove the end and microwave with husk on for 4 minutes. After you can pick it up by the end and it will slide out of the husk.
  4. Frozen corn: Place in a colander and run under warm water for 1 minute, then drain.
  5. To remove cooked corn kernels off the cob, hold cob vertically with narrow tip down on a cutting board and using a chef’s knife cut them off in “stripes”.
  6. In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper.
  7. Sir gently and serve cold with chicken, salmon or shrimp.

Store: Refrigerate covered for up to 1 day.

Make Ahead: Add all ingredients, except avocado, to a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

46 comments on “Corn Avocado Salad

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    1. Corn, lime, avocado, tomato all common ingredients used in Mexican cuisine. That is how it tasted to me and that is how I classified this tasty recipe I created. My creation. I am glad you find it tasty.:)

  1. Had this delicious salad with the ground turkey tacos, both soooooo good !!!

    I never enjoy cooking, tried many online recipes but very often complicated with zillions of ingredients… Now that I discovered ifoodreal with your simple and tasty recipes, I’m starting to really like cooking, and bonus, hubby keeps saying it’s good..!

    What a change, thank you Olena !!!

  2. Long story short… everyone in my family of 4 went for a second serving. This was more than yummy😋😋

  3. i was just wondering what to do with my avocado and corn then this recipe came up ..as if you know what i needed.thanks iFoodreal!

  4. I just stumbled across this while looking for recipes to make this upcoming week. Will definitely be adding these ingredients to my grocery list. This looks amazing!!

  5. I haven’t tried this recipe yet, but plan t in the near future.Love all the ingredients so
    know this will be a favorite recipe.

    1. 1/8th. Calorie calculation is for nutrition education purposes. Serving size would be eye balled to 1/8th of the recipe. Enjoy this real food salad.

      1. This was just the right amount for two people (and I only had 1 avocado left so perfect!). Served with some cold sliced chicken we had left over. Great lunch for two on a hot day in California. Thanks – another winner!

  6. Instead of olive oil I used a light drizzle of a balsamic reduction..this is the best thing I’ve had I awhile…it is so good…

    1. So happy to hear you enjoyed this corn avocado salad. I’m still waiting for hot summer days. It’s hot spring days on Vancouver island lol.

  7. If you are making this salad the night before, do you suggest waiting to put the avocado in right before serving so it stays green? I

  8. This was perfect. Paired this with the ginger lime salmon. We had left overs the next day. Added arugula and black beans. I was so impressed

  9. I love this salad because it is so simple and easy to make and economical too. And we made corn in the microwave too just like that and it was good. Cannot wait to make this salad. I have a zillion of others on Pinterest but they are probably not as healthy as yours.

    1. 🙂 Probably they are not. You are right. Or not as simple. Somehow humans like to complicate things more than they are. Sorry but true lol.

  10. Have you tried it in the microwave? Cut off the end that connects to the stalk part. Put it in the microwave with the husk still on and everything. Just chop and throw it in. 4 minutes cook time and then you can pick it up by the end and it will slide out of the husk. No strings. There are many videos on this if my instructions are confusing.
    Your salad looks amazing but more than the recipes, I love reading your blog. I love hearing your stories. You are a talented writer.

    1. Aw, thank you, Connie. I will try to keep my coffee dates and life updates regular.:)
      I do not own a microwave but who knows what future holds lol, so I will definitely save your cooking method.

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