Corn Avocado Salad

Corn Tomato Avocado Salad

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 our teeth into it.

Now I make fancy salads with corn.

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!

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

Ingredients

• Corn
• Cucumber
• Tomato
• Avocado
• Lime, green onion, olive oil, salt and pepper

How to Cook Corn on the Cob

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

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. 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.

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. 
2. In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper. Stir gently and serve cold.

Make Ahead?

Corn avocado salad leftovers keep well refrigerated for about 1 day. Salad will not last more than 24 hours in your fridge. So don’t worry about storing it past that time. It’s that good, aha!

Make Ahead? Sure! 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 Healthy Avocado Salad Recipes to Try:

• Simple avocado salad – so tasty, simple and refreshing for summer.
• Chickpea and avocado salad – high protein salad with cucumber and tomato.
• Shrimp and avocado salad – juicy, loaded and creamy with healthy yogurt dressing.
• Smoked salmon salad – 5 minute lunch or light dinner salad with amazing nutrients!

Corn Avocado Salad

Print Recipe

★★★★★

5 from 7 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: Olena of ifoodreal.com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: Mexican

Scale 1x2x3x

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.

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.

1654.8 g159.1 mg12.1 g1.7 g0 g15 g5.3 g3.1 g0 mg

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