Avocado Corn Salad with fresh corn, cucumber, tomato, avocado and hint of lime dressing is one of those summer salad recipes that disappears fast at any gathering. It’s tasty, refreshing and easy side dish!

This colorful salad is one of our favorites along with chickpea avocado salad and shrimp avocado salad.

Avocado corn salad with lime dressing served on a plate.

This avocado corn 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 this avocado salad recipe.

It’s a perfect salad for a hot summer day, only akin to this cucumber tomato avocado salad, which is on repeat, too!

I have been dreaming to make a fresh corn tomato 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.

Once I learned how to make Instant Pot corn on the cob though, there was no turning back! Now we make this avocado corn salad and fancy Mexican street corn salad, and even chicken and corn. Fresh and flavorful, sweet corn just screams summertime when used in summer salads or alongside a turkey burger.

Avocado corn salad cucumbers and tomatoes in a white bowl with serving utensils.

Ingredients in Avocado Corn Salad

This ingredient list may be short, but it doesn’t skimp on flavor! Each bite of avocado corn salad is so flavorful from the freshness of each vegetable or fruit.

  • Corn: You can use fresh corn 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 because your corn avocado salad just won’t taste the same.
  • Cucumber and tomatoes: Baby cucumbers and grape tomatoes or cherry tomatoes look pretty, are often more tasty than many large ones and 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! I would not use frozen avocado, though.
  • Lime juice and zest, green onion, olive oil, salt and pepper is a simple corn avocado salad dressing. Red onion is an excellent ingredient swap if you are out of green onions!
Avocado, corn, tomatoes, cucumber, lime, oil, salt, pepper and green onion.

How to Cook Corn on the Cob

There are many ways to cook corn for this avocado corn salad, use whichever method you prefer!

  • Grill: Grill corn without the husk on medium heat for 20 minutes, turning every 5 minutes or so.
  • Instant Pot corn on the cob: 2 minutes under high pressure and corn is ready. To be honest, this is my favorite way to cook corn now. So easy!
  • Corn on the cob in crock pot: Add corn and 1 cup of cold water to a slow cooker. Cover and cook on Low heat for 5-6 hours or on High heat for 2-3 hours.
  • 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.

Growing up, we rubbed ear of steaming corn with butter and it melted in front of our eyes. Then we sprinkled corn with salt and sank teeth into it, burning our little mouths.

These days I prefer my corn in this corn avocado salad!

Corn on the cob grilled and cooked in Instant Pot side by side.

How to Make Avocado Corn Salad

This avocado corn salad recipe it so refreshing and goes with just about anything!

Cutting corn kernels off of corn on the cob with a knife.

Prep corn: Cook corn as per one of three methods listed above either on grill, Instant Pot or microwave. Let it cool and then cut off kernels from the cob.

If you would like to use frozen corn, place it in a colander into a bowl with hot water for a few minutes and then drain thoroughly.

Diced avocado, tomato, cucumber and corn in glass bowl.

Combine all ingredients: To a large mixing bowl, add cooked corn, cucumber, tomato, diced avocado (learn how to cut an avocado), green onion, lime zest and fresh lime juice, olive oil, salt and pepper. No need to make dressing separately.

Stirring avocado corn salad ingredients with a spoon in a bowl.

Stir gently: Avocado is a delicate fruit. So stir gently to avoid turning it into a mush. If your avocado is very soft, I recommend to stir avocado corn salad without it first and then add it in and give just a few stirs.

Recipe Tip

Corn tomato avocado salad can be served immediately or you can chill it in the fridge until serving to let flavors combine.


Can I mix the dressing separately and then pour over salad?

Sure! I prefer not to dirty another bowl, but you can whisk it together in a small jar or bowl then pour desired amount over avocado corn salad.

Do I have to cook the corn?

Technically, no. You can use raw corn, it is both safe and delicious. Raw corn can be harder to digest though, and when it is cooked it both softens and starts the breakdown process, which may help aid digestion.

What proteins would be good mixed into avocado corn salad?

Instant Pot chickpeas would be delicious as well as leftover grilled chicken breast or grilled shrimp skewers.

Can I Substitute Frozen Corn for Fresh Corn?

Yes! This is a great choice for a year round avocado corn salad.

To use frozen corn, thaw first in warm water, then drain in a colander. Proceed with recipe as directed.

How to Serve Avocado Corn Salad

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

If it is summer and you are grilling, serve with fresh tortilla chips on the side to dip this corn tomato avocado salad into!

How to Store

Avocado corn salad is so refreshingly addictive, I doubt it lasts past day one!

To Store: Corn avocado salad leftovers keep refrigerated for about one day. After that, juices from vegetables, fruit, and dressing will start to make the salad very watery.

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 Summer Salad Recipes

Looking for more ideas? Check out most popular healthy salad recipes and enjoy!

Avocado corn salad with lime dressing on white plate with a fork
Avocado corn salad in a white bowl with serving utensils.

Avocado Corn Salad

Avocado Corn Salad with fresh corn, cucumber, tomato, avocado and hint of lime dressing is one of those summer salad recipes that disappears fast at any gathering.
4.96 from 47 votes
Servings 8 servings
Calories 202
Diet Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes



  • 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


  • To cook corn:
    °Grill: Remove corn from the husk and grill on medium heat for 20 mins or so, turning every 5 mins.
    °Instant Pot corn on the cob – so easy!!!
    °Microwave: 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 into a bowl with hot water for a few minutes and then drain thoroughly.
  • 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.
  • Stir gently and serve cold with baked salmon in foil or baked chicken breast.



  • 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.


Serving: 0.67cup | Calories: 202kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 161mg | Fiber: 7g | Sugar: 5g
Course: Salad
Cuisine: Mexican
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    Made this salad to serve with our Father’s Day lunch, it’s delicious. So quick to put together & I love the lime in the dressing. Made it in advance, added the avocado just before serving

  2. 5 stars
    If I could leave more than 5 stars , I would! Thus was so delicious and fresh. My 4 year old grandson asked for seconds. I microwaved the corn. But next time I will grill it. Thank you for the recipe.

  3. 5 stars
    This was sooo delicious! The sweet grilled corn was perfect in this recipe. I did add some red bell peppers and a just a little cilantro because hubby doesn’t like tomatoes or cilantro and it still turned out great!

  4. 5 stars
    I’ve never had a corn salad before, and this was delicious. I used Trader Joe’s frozen fire roasted corn which gave it a nice, smoky flavor.

  5. 5 stars
    This was so good! We added boiled eggs and cheese and made it our dinner! Thank you for sharing!

4.96 from 47 votes (9 ratings without comment)

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