by Olena

Corn Avocado Salad

by Olena

5 from 8 reviews

corn avocado salad served on a plate

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.

corn on the cob grilled and cooked in instant pot

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. how to make corn avocado salad step by step
  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. corn avocado tomato salad

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:

Print

Corn Avocado Salad

5 from 8 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

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.

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.

23 comments on “Corn Avocado Salad

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    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. 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.

  2. 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

  3. 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

  4. 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.

  5. 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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