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!
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. 🙂
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.
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.
What to Serve Corn Avocado Salad With?
Here are my favorite clean proteins to pair salad with any time of the year:
- 5 easy chicken marinades to marinate chicken breasts or thighs for as little as 30 minutes.
- Baked salmon in foil – has very simple seasoning.
- Turkey tacos – literally 15 mins to make.
- Baked chicken thighs – another simple ingredients recipe that pairs well.
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
- Avocado salad – 3 ingredients!!!
- Chickpea avocado salad – high in protein.
- Shrimp avocado salad – so-so-so creamy!
- Smoked salmon salad – 5 minute lunch.
- Avocado egg salad – wahoo, no mayo!
Looking for more ideas? Check out my 30 healthy salad recipes.
Corn Avocado Salad
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!
- 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
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
- Grill corn: Remove corn from the husk and grill on medium heat for 20 mins or so, turning every 5 mins.
- Or make Instant Pot corn – so easy!!!
- 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.
- Frozen corn: Place in a colander and run under warm water for 1 minute, then drain.
- 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”.
- 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 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.
It was really tasty, but what makes it a Mexican salads? Avocado really..
★★★★
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.:)
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 !!!
★★★★★
Awe, love hearing this Marie! Happy cooking 🙂
Long story short… everyone in my family of 4 went for a second serving. This was more than yummy😋😋
★★★★★
Love hearing this!
Yummilicious my favourite salad these days
★★★★★
Easy, tasty, great side dish. Made it several times a year. Touch of summer in the winter.
★★★★★
Yum
★★★★
so fresh
★★★★★
Delicious!
★★★★★
Easy and absolutely delicious!
★★★★★
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!
★★★★★
hehe you are welcome Gigi!
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!!
★★★★★
Would love to hear what you think when you make it! Don’t be shy to leave a star review and comment!
Simple, light and full of flavor. Loved it
★★★★★
That’s so great! It sounds like you have a new favorite, April!
Great salad, even in winter 😉
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.
★★★★★
I agree. I can eat this every week. 🙂
Amazing!
★★★★★
Fantastic! Glad you enjoyed the recipe, Kate!
How large is the serving size for this? Looks great thanks!
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.
Delicious! I added some goat cheese and chopped basil lime leaves.
★★★★★
I am cooking for 2. What is the best way to cut the recipe to accommodate this
I would cut main veggies into 1/3, att 1 tbsp oil and season to taste.:)
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!
Hi Rochelle! You are welcome. Sliced chicken pairs perfectly with this salad.
Loved this recipe
★★★★★
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…
That would be fantastic!!!
Very good used 2 lemon and lime
★★★★★
This was so easy and delicious!! Perfect side dish for a hot summer day!
★★★★★
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.
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
Absolutely! Always!
Love this salad!
★★★★★
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
Aw. Thank you so much! It’s one of my favourite salads I have ever made.
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.
★★★★★
🙂 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.
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.
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.
Loved, loved, loved this salad. Perfect in San Diego’s heat.
★★★★★