This Avocado Corn Salad recipe is so colorful, flavorful, and hearty, made with avocado, fresh sweet corn, tomato, fresh herb, and lime dressing in just a few minutes. Perfect for summer picnics and barbecue parties!
It's almost corn season! Your local grocery store or farmer's market is likely brimming with fresh, juicy corn. I absolutely love using it to make refreshing dishes like avocado corn salad and corn pomegranate salad.
This avocado corn salad recipe is easy, flavorful, and satisfying and can be made in less than 20 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 boiled corn in my sweet corn soup, corn fried rice, spinach corn sandwich, and sweet corn sundal.
If you like this recipe, check out more Avocado Recipes
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Ingredients
- Avocado: Use good quality ripened avocado to make this salad otherwise, it will taste bad. I used 1 Hass Avocado.
- Corn: I prefer making this salad with boiled fresh corn on the cob, you can easily substitute it with frozen or canned corn for convenience. I recommend using Trader Joe's frozen roasted corn for added flavor.
- 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.
How to Make Avocado Corn Salad
Boil the Corn on the Cob. You can do it two ways!
- Place the ears of corn in a pot of boiling water and cook for approximately 3-4 minutes. 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 for How to cook corn on the cob in Instant Pot.
In a small jar, whisk 2 tablespoons extra-virgin olive oil, 2 tablespoons of lime juice, 1 garlic clove (minced), ¼ cup cilantro, salt, and chili flakes (or ground pepper) until well combined. Set aside.
Chop all your veggies, removing any seeds/skin/stems needed.
In a large mixing bowl, add 1.5 cups boiled sweet corn, 1 large avocado (diced), 1 cup grape tomatoes (halved), and ½ medium onion (thinly sliced). Pour the dressing over the salad and toss to coat. That's it!
Serve it right away.
What to Serve with Avocado Corn Salad?
You can serve avocado corn salad as a side dish with the following:
Variations
- You can add additional vegetables of your choice, like edamame, bell pepper, and lettuce.
- Add ½ cup of cooked or canned black beans, air fryer paneer, or air fryer tofu for extra protein.
FAQs
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.
Avocado Corn Salad Recipe
Equipment
Ingredients
- 1.5 cups boiled sweet corn (from 2 ears of corn)
- 1 large avocados peeled, pitted and diced
- 1 cup grape tomatoes halved
- ½ medium red onion thinly sliced
Dressing:
- 2 tablespoons extra virgin olive oil
- ¼ cup cilantro chopped
- juice from 1 big lime
- 1 garlic clove minced
- salt to taste
- black pepper (or red chili flakes), to taste
Instructions
- In a small jar, whisk the lime juice, garlic, cilantro, salt, chili flakes (or pepper), and olive oil until well combined. Set aside.
- Chop all your veggies, removing any seeds/skin/stems needed.
- In a large mixing bowl, add boiled sweet corn, avocado (diced), grape tomatoes (halved), and onion (thinly sliced). Pour the dressing over the salad and toss to coat. That's it! Serve it right away.
Notes
- You can add additional vegetables of your choice like edamame, bell pepper, lettuce.
- Add ½ cup of cooked or canned black beans for extra protein.
Nutrition
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