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Home » Salad

Published: Jan 30, 2023 · Modified: Jan 20, 2025 by Kathy

Avocado Corn Salad

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Chunked avocado, tomatoes and corn in a bowl.

This Avocado Corn Salad is filled with corn, tomatoes, cilantro, and avocados mixed with an easy-to-make fresh lime dressing.

Whip this salad together in less than 15 minutes! Perfect for weekday meals or potluck dinners.

Corn, tomatoes and avocados in a white bowl.

Easy to make avocado salad

This avocado corn salad has such a delicious freshness to it! It's perfect for serving as a side dish along with grilled chicken or fish, but it's just as delicious scooped up with tortilla chips.

Make this during the summertime when fresh corn is in season or use frozen corn for a delicious salad in the middle of winter!

Key ingredients

Ingredients for making a salad with corn and avocados.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Corn - Use fresh or frozen corn. We often use the corn we blanched and froze last summer. Just let the corn thaw and it's ready to use. If using fresh corn, cook the ears first.
  • Avocado - Choose ripe avocados that are just soft to the touch. If you love lots of avocados, feel free to add two!
  • Tomatoes - I like to use grape or cherry tomatoes
  • Onion - Red onion is perfect in this salad. You could also use green scallions.
  • Cilantro - Fresh cilantro leaves add just the right flavor and freshness
  • Lime - You'll need both the lime zest and the lime juice. Don't be tempted to use bottled lime juice. It really isn't the same!
  • Jalapeno - Adds just a touch of heat. Add more if you like things spicy and feel free to omit if you don't want any spice at all. You could also use a milder pepper, like an Anaheim if you prefer.

Step by step directions

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

Make the dressing

  • Place olive oil, lime zest, lime juice, jalapeno, and salt in a jar.
  • Shake or stir ingredients together until well combined

Make the salad

  • Place corn, tomatoes, avocado, red onion, and cilantro in a bowl
  • Pour prepared dressing over the top
  • Stir lightly so everything is well combined
  • Add additional salt and pepper to taste
  • Serve immediately or cover and refrigerate
A bowl with chopped tomatoes, onions, avocado and herbs.

Recipe tips

  • If making more than four hours ahead of time, add the avocado just before serving
  • Fresh corn needs to be cooked and cooled first. Cook cobs in boiling water for 8-10 minutes. Remove and when cool, cut corn from the cob.
  • Refrigerate leftovers and use within 2-3 days

Variations

  • Add red bell peppers
  • Chop cucumbers and add to the salad
  • Use lemon juice and zest instead of lime

Frequently asked questions

How long will avocado corn salad last?

When covered and refrigerated, this salad will last 2-3 days.

Is avocado corn salad spicy?

This recipe does add a bit of jalapeno pepper to the dressing. However, you can make it as spicy as you'd like by adding more or as mild as you'd like by adding less.

Serving suggestions

Serve this tasty avocado salad with any main dish. Some favorites to try include:

  • Cast Iron Chicken
  • Chimichanga
  • Venison Tacos
  • Pan Fried Walleye
  • Beer Can Chicken

More delicious salads

  • Easy broccoli salad
  • Asian cucumber salad
  • Three bean salad
  • Southwest quinoa salad
  • Italian pasta salad
A closeup shot of a salad with corn, avocados, tomatoes and jalapenos.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Corn, tomatoes and avocados in a white bowl.

Avocado Corn Salad

Kathy Berget
A delicious salad made with corn, tomatoes and avocados.
5 from 55 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine American
Servings 8 people
Calories 116 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Zester
Prevent your screen from going dark

Ingredients
 
 

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon lime zest
  • ¼ teaspoon salt
  • 1 teaspoon jalapeno (finely diced, optional)

Salad

  • 2 cups corn (fresh or frozen)
  • 1 avocado (diced)
  • 1 cup cherry tomatoes (quartered)
  • ½ cup red onion (diced)
  • ½ cup cilantro (chopped)
  • salt and pepper

Instructions
 

Dressing

  • Place oil, lime juice and zest, salt and jalapeno in a small jar with a lid. Shake to combine.
    2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon lime zest, ¼ teaspoon salt, 1 teaspoon jalapeno

Salad

  • In a large mixing bowl, place corn, avocado, tomatoes, onion and cilantro
    2 cups corn, 1 avocado, 1 cup cherry tomatoes, ½ cup red onion, ½ cup cilantro
  • Pour prepared dressing over top
  • Mix gently to combine
  • Add a pinch of salt and pepper, if needed
  • Serve right away or cover and refrigerate

Notes

  • If making more than four hours ahead of time, add the avocado just before serving
  • Fresh corn needs to be cooked and cooled first. Cook cobs in boiling water for 8-10 minutes. Remove and when cool, cut corn from the cob.
  • Refrigerate leftovers and use within 2-3 days

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 0.5cupCalories: 116kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 78mgPotassium: 270mgFiber: 3gSugar: 3gVitamin A: 304IUVitamin C: 11mgCalcium: 10mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Kathy in Kansas says

    August 26, 2024 at 2:28 pm

    5 stars
    OMGosh! This was so yummy! I LOVE how light the dressing was! We didn't add jalepeno, I may do that next time. And I ate it for 4 days and the avocados were still in good shape! This recipe is a KEEPER! I have also shared it with a couple of friends that I know will love it too!

    Reply
    • Kathy says

      August 27, 2024 at 5:04 am

      Thanks so much! I'm so glad you enjoyed it. Leftovers are perfect for packing into lunches! 🙂

      Reply
  2. Jeff the Chef @ Make It Like a Man! says

    February 01, 2023 at 6:36 am

    Somehow, I think the entire food bloggosphere gets harmonically aligned with one another, even across great distances, and with no outward form of communication. I was literally just thinking of making a salad with corn and avocado, and then here you are, just having made one! How does that happen? Anyway, it looks delicious, and thank you for the inspriation!

    Reply
    • Kathy says

      February 01, 2023 at 8:45 am

      So funny and it really does happen all the time! Enjoy!!! 🙂

      Reply
  3. David @ Spiced says

    February 01, 2023 at 5:12 am

    5 stars
    This would be a fantastic recipe in the summer with fresh corn! However, I could get on board with this using frozen corn in the winter - the bright, fresh flavors would totally work on a cold winter day!

    Reply
    • Kathy says

      February 01, 2023 at 5:53 am

      Totally delicious with fresh corn, but in the middle of winter I need something that reminds me of summer! This salad is it!!!

      Reply
  4. Valentina says

    January 30, 2023 at 9:02 pm

    Oh how fresh and pretty. I would love it with chips or chicken and probably a ton of things in between. 🙂 ~Valentina

    Reply
    • Kathy says

      January 31, 2023 at 4:34 am

      It really goes with just about everything! Enjoy 🙂

      Reply
5 from 55 votes (53 ratings without comment)

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