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.
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
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
How to make it
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
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
When covered and refrigerated, this salad will last 2-3 days.
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:
More delicious salads
- Leftover chicken salad
- Asian cucumber salad
- Three bean salad
- Southwest quinoa salad
- Italian pasta salad
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
Check out all my delicious salad recipes!
Avocado Corn Salad
Equipment
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 cilantro2 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.
Jeff the Chef @ Make It Like a Man! says
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!
Kathy says
So funny and it really does happen all the time! Enjoy!!! 🙂
David @ Spiced says
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!
Kathy says
Totally delicious with fresh corn, but in the middle of winter I need something that reminds me of summer! This salad is it!!!
Valentina says
Oh how fresh and pretty. I would love it with chips or chicken and probably a ton of things in between. 🙂 ~Valentina
Kathy says
It really goes with just about everything! Enjoy 🙂