Avocado Corn Salad

This avocado corn salad recipe is so colorful, flavorful, and hearty, made with avocado, fresh sweet corn, tomato, fresh herb, and lime dressing just in a few minutes. Perfect for summer picnics and barbecue parties!

It's almost corn season! and I am sure your local grocery store or farmer's market is probably stocked with plenty of fresh corn. So make sure to pick the best sweet corn with bright green husks and a fresh stalk.

This avocado corn salad recipe is easy, flavorful, and satisfying and can be made in minutes. I have made a dressing using fresh lime juice, olive oil, and herbs, but you can add your favorite dressing. Once you've tried this recipe, I bet you'll make it again and again for your next potluck, picnics, and backyard barbecue.

I generally use leftover cooked corn in my sweet corn soup, corn fried rice, spinach corn sandwich, and corn sundal.

Ingredients

Avocado: Use good quality ripened avocado to make this salad otherwise, it will taste bad. I used 1 Hass Avocado.
Corn: You’ll need about 2 medium ears of corn. I prefer making this salad with corn cut from the boiled corn on the cob, but you can also use frozen or canned corn. I also like using Trader Joe's frozen roasted corn in this recipe.
Garlic: I have used fresh minced garlic.
Tomatoes: I used grape tomatoes, but you can also use Roma tomatoes (de-seeded & diced).
Onion: red onion works best in salads, so that’s what I used.
Herbs: I used cilantro, but feel free to use parsley or other fresh herbs you have.
Olive oil: extra virgin works best.
Lime juice: I used the juice of one whole lime. Feel free to increase or decrease according to your preference.
Seasoning: salt, chili flakes, or black pepper

Next, How do I cook the corn?

You can do it two ways!

Place the ears of corn in a pot of boiling water and cook for 3-4 minutes approx. Remove them using tongs and run them under cold water to stop them from overcooking.
Put 1 cup of water into your Instant Pot inner pot and place the metal trivet in the bottom of the pot. Next, arrange the corn's ears on the trivet and Pressure Cook for 2 Min (High pressure), and do a Quick Release and remove it using tongs. I prefer this method. Here is the detailed recipe of How to cook corn on the cob in Instant Pot.

How to Make Avocado Corn Salad

In a small jar, whisk the lime juice, garlic, cilantro, salt, chili flakes (or pepper), and olive oil until well combined. Set aside.

step to whisk lemon dressing ingredients in a small measuring jar collage

Chop all your veggies, removing any seeds/skin/stems needed.

Add all the ingredients to a large mixing bowl. Pour the dressing over the salad and toss to coat. That's it!

step to add all salad ingredients in a bowl and dressing collage

Serve it right away.

avocado corn tomato salad served in a bowl with cilantro and cut avocado on the side

What to Serve with Avocado Corn Salad?

Variations

You can add additional vegetables of your choice, like edamame, bell pepper, and lettuce.
Add ½ cup of cooked or canned black beans for extra protein.

FAQs

Can Avocado Corn Tomato Salad be made Ahead?

We all know avocado turns brown faster, So I recommend serving this salad fresh. However, you can prepare corn and mix it with onion, tomato, and dressing.
Transfer the salad to an air-tight container and refrigerate for up to 24 hours. Before serving, add the avocado and toss everything well.

If you like this recipe, check out more Avocado Recipes

More Salad Recipes

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