by Olena

Corn Avocado Salad

by Olena

This Corn Avocado Salad Recipe is so tasty, simple and refreshing for summer with fresh off the cob corn, cucumber, tomato, avocado and a hint of lime.

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 burning our little fingers ear of steaming corn with butter which melted in front of our eyes, sprinkled with salt and sank our teeth into it. Simple as that.

How to Cook Corn on the Cob

This summer I have discovered 2 other ways of cooking corn besides boiling for half an hour on the stove.

MY LATEST RECIPES
  1. You can cook corn in our beloved Instant Pot in 2 minutes under high pressure and with quick release. I promise it works because I was very sceptical about 2 minutes and other stuff.
  2. You can grill corn without the husk on medium heat for 20 minutes, turning every 5 minutes or so.
  3. Lovely reader, Connie, suggested to microwave it (if you have one, I don’t) – “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.” Thank you and who knows maybe there is a microwave with teenage boys in my future.

Can I Use Frozen Corn in Avocado Corn Salad?

Now I can make corn and avocado salad all summer long because using canned or frozen corn is sinful during these months. However, there is no more magic corn in fall-winter months than a giant bag of frozen organic corn from Costco for $12. Of course, you can. Canned corn? Meh, no.

This 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!

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

How to Make Corn Avocado Salad

  1. Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better – make Instant Pot corn in 2 minutes! Let cool and remove corn kernels off the cob. This Corn Avocado Salad Recipe is so tasty, simple and refreshing for summer with fresh off the cob corn, cucumber, tomato, avocado and a hint of lime.
  2. In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper. This Corn Avocado Salad Recipe is so tasty, simple and refreshing for summer with fresh off the cob corn, cucumber, tomato, avocado and a hint of lime.
  3. Sir gently and serve cold.This Corn Avocado Salad Recipe is so tasty, simple and refreshing for summer with fresh off the cob corn, cucumber, tomato, avocado and a hint of lime.
Print

Corn Avocado Salad

5 from 3 reviews

This Corn Avocado Salad Recipe is so tasty, simple and refreshing for summer with fresh off the cob corn, cucumber, tomato, avocado and a hint of lime.

  • Author: ifoodreal.com
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings

Ingredients

  • 3 ears of corn (2 cups)
  • 1 lb cucumbers, sliced
  • 1 lb grape or cherry tomatoes, cut in halves
  • 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. Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better – make Instant Pot corn in 2 minutes! Let cool and remove corn kernels off the cob.
  2. In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper. Sir gently and serve cold.

Store: Refrigerate covered for up to 1 day.

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

About Olena

I don’t believe in diets, neither I think we were born to eat. This website reflects my healthy relationship with food – I like simple whole foods meals with a bit of lean protein, heavy on veggies and a sprinkle of complex carbs.

Made a recipe? Tag @ifoodreal on Instagram. I would love to share it with everyone!

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8 comments on “Corn Avocado Salad

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  1. 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

  2. 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.

  3. 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.