Corn Avocado Salad

4.9 from 22 reviews

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!

  • Author: Olena of
  • 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


  • 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


  1. Grill corn: Remove corn from the husk and grill on medium heat for 20 mins or so, turning every 5 mins.
  2. Or make Instant Pot corn – so easy!!!
  3. 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.
  4. Frozen corn: Place in a colander and run under warm water for 1 minute, then drain.
  5. 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”.
  6. In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper.
  7. 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.

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