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Avocado Corn Salad recipe

Avocado Corn Salad

Hannah Carter AuthorHannah Carter
A vibrant and refreshing salad perfect for picnics and summer gatherings, featuring fresh avocados, sweet corn, and juicy tomatoes.
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 200 kcal

Equipment

  • 1 large mixing bowl
  • 1 sharp knife
  • 1 cutting board

Ingredients
  

Salad Ingredients

  • 2 ripe avocados cubed
  • 2 ears of corn kernels removed
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1/4 cup cilantro chopped

Dressing

  • 2 tbsp lime juice
  • Salt and pepper to taste

Instructions
 

Preparation

  • Cut the corn kernels off the cob, halve the cherry tomatoes, dice the red onion, and chop the cilantro. Cube the avocados just before assembling to prevent browning.
  • In a large mixing bowl, combine the corn, cherry tomatoes, red onion, and cilantro. Add the avocado cubes and toss gently to combine.
  • Drizzle the salad with lime juice and season with salt and pepper. Toss lightly to ensure even coating.

Serving

  • Transfer the salad to a serving dish and serve immediately as a side dish or light meal.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that avocados may brown slightly, but the salad will remain delicious.

Notes

Pro Tips: Use ripe avocados for the best texture and flavor. Add the dressing just before serving to keep the ingredients fresh.
Ingredient Substitutions: Swap cilantro with parsley if desired, or add diced jalapeños for heat.
How to Serve: Serve this salad as a side dish with grilled meats or as a topping for tacos.
Storage & Freshness: Best served fresh but can be stored in the refrigerator for up to 2 days.
Make-Ahead Tips: Prep the corn, tomatoes, and onion in advance; add avocado and dressing just before serving.
Keyword Avocado Corn Salad, garden fresh salads, summer corn salad