Avocado Corn Salad with fresh corn, cucumber, tomato, avocado and hint of lime is one of those summer salads that disappears fast at any gathering. It’s tasty and easy side dish!
We also love chickpea avocado salad and Mexican street corn salad.
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 have discovered with this avocado salad recipe!
Why You’ll Love This Recipe
- It’s a perfect salad for a hot summer day.
- It’s filling without heating up the kitchen.
- So easy to make.
- One bowl recipe – no need to make salad dressing separately.
Ingredients for Avocado Corn Salad
This ingredient list may be short but it doesn’t skimp on flavor.
- Corn: You can use fresh corn or frozen corn. Fresh corn is great during summer months but in winter I rely heavily on frozen organic corn. 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. 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.
How to Make Avocado Corn Salad
- Prep corn: Cook corn on the grill, Instant Pot, crock pot or microwave. Please see for detailed instructions below. Let it cool and then cut off kernels from the cob.
- Combine all ingredients: To a large mixing bowl, add cooked corn, cucumber, tomato, diced avocado, green onion, lime zest and fresh lime juice, olive oil, salt and pepper. No need to make dressing separately.
- 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
This salad can be served immediately or you can chill it in the fridge until serving to let flavors combine.
How to Cook Corn for the Salad
There are many ways to cook corn for this 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: Pressure cook for 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.
Serving Ideas
This salad is so refreshing, it goes with about anything! Here are my favorite proteins to pair it with any time of the year:
- Baked salmon in foil or grilled salmon have very simple seasonings that pair well.
- With shrimp tacos that take 15 minutes to make.
- Grilled chicken breast or grilled BBQ chicken breast are other simple ingredients recipes
- With a burger like turkey burger, ground chicken burger or grilled chicken burger.
- As an appetizer with tortilla chips to dip this salad into!
How to Store and Make Ahead
Store: You can refrigerate corn avocado salad leftovers for about 1 day. After that, juices from vegetables, fruit, and dressing will start to make the salad very watery.
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.
FAQs
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 the salad.
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.
Instant Pot chickpeas would be delicious as well as leftover grilled chicken breast or grilled shrimp skewers.
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.
More Summer Salad Recipes
- Cucumber tomato avocado salad
- Mexican kale salad with avocado dressing
- Mexican bean salad
- Chicken avocado salad
- Tomato mozzarella avocado salad
- Spinach avocado salad
- Avocado egg salad
Looking for more ideas? Check out my most popular healthy salad recipes and enjoy!
Avocado Corn Salad
Equipment
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
- 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.
Video
Notes
- 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.
It was my lucky day yesterday because I found Olena. I made her CORN ,AVO and TOMATO recipe this evening. Everyone raved about it and came back for seconds. I subscribed to her site. Today she sent two different menu’s for the week + the recipes +
A list of ingredients to buy + interesting information. You can see why I gave her 5 stars. Thank you Olena
You are very welcome Shelley. I am so happy that you found my site!
These flavors were awesome together. Didn’t expect that. Made it cause i had most of the items. Lime juice, salt and all the vegetables together somehow created a sweetness when eating this salad. I used frozen roasted corn. (Trader Joes).
Thanks for sharing!
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!