Why You’ll Love This Recipe

This Avocado Corn Salad is a vibrant and refreshing dish, perfect for summer gatherings, barbecues, or as a side for any meal. The sweetness of the grilled corn pairs wonderfully with the creamy avocado, juicy tomatoes, and crunchy red onion, all balanced by the tang of lime and a touch of heat from the jalapeño (if you choose to add it). It’s a quick and easy salad that’s full of flavor, making it a delightful addition to any table!

Avocado Corn Salad

Ingredients

3 medium ears of corn, cooked and cut away from the cob (see notes)
2 large avocados, peeled, pitted, and sliced
1 lb cherry tomatoes, halved
½ cup red onion, sliced
½ medium jalapeno, seeded and diced (optional)
¼ cup cilantro, chopped
2 tbsp olive oil
1 tbsp lime juice
½ tsp salt
¼ tsp black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Corn:

Grill the corn until lightly charred in some spots. Once cooked, use a sharp knife to carefully cut the corn off the cob.
- Alternative: You can use 1 ½ cups of thawed frozen corn for a quicker option.

Prepare the Salad:

In a large bowl, combine the cut corn, sliced avocado, halved cherry tomatoes, sliced onion, diced jalapeño (optional), and chopped cilantro.

Dress the Salad:

Add the olive oil, lime juice, salt, and black pepper.
Toss gently to combine and evenly coat all the ingredients.

Taste and Adjust:

Taste the salad and adjust the seasoning, adding more salt and pepper as desired.

Chill and Serve:

Keep the salad chilled until ready to serve. It’s best enjoyed fresh and slightly chilled.

Servings and Timing

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 214 kcal per serving

Variations

Add Cheese: For an extra burst of flavor, add crumbled feta cheese or cotija cheese.
More Heat: Add more jalapeños or a sprinkle of chili powder if you like a spicier kick.
Other Veggies: Consider adding diced cucumbers or bell peppers for extra crunch and color.
Grilled Veggies: Char some bell peppers or zucchini along with the corn for a deeper smoky flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may start to brown, so it’s best to enjoy the salad fresh.

FAQs

Can I use canned corn for this recipe?

While fresh or grilled corn is ideal for the best flavor, canned or frozen corn can be used in a pinch. Just be sure to drain and thaw the frozen corn before using.

Can I make this salad ahead of time?

It’s best to assemble the salad right before serving to keep the avocado from browning. However, you can prep all the ingredients in advance and store them separately in the fridge, then combine them when you’re ready to serve.

Can I use a different dressing?

If you want a creamier dressing, you can substitute the olive oil and lime juice with a dollop of sour cream or Greek yogurt.

Can I make this salad without cilantro?

Yes, if you’re not a fan of cilantro, feel free to use fresh parsley or omit the herbs altogether.

Conclusion

This Avocado Corn Salad is a simple yet flavorful dish that’s perfect for any occasion. The combination of fresh ingredients and a tangy dressing makes it the ultimate side dish or even a light meal on its own. Whether you’re grilling outdoors or enjoying a weeknight dinner, this salad will surely brighten up your table!