Name: Summer Corn Salad with Avocado
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: Fresh corn on the cob or frozen corn (thawed); Avocados; Cherry or grape tomatoes; Red onion; Fresh cilantro or parsley; Lime juice; Olive oil; Salt and pepper

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This Summer Corn Salad with Avocado is a vibrant, refreshing mix of sweet corn, creamy avocado, juicy tomatoes, and fresh herbs tossed in a light, zesty dressing. It’s the perfect side dish for warm-weather meals, picnics, or barbecues, delivering bright flavors and a satisfying crunch.

Why You’ll Love This Recipe

Bursting with fresh summer flavors.
Quick to prepare with simple, wholesome ingredients.
Naturally gluten-free and can easily be made vegan.
Pairs well with grilled meats, seafood, or vegetarian mains.
Ideal for picnics, cookouts, or weeknight dinners.

Summer Corn Salad with Avocado

Ingredients

Fresh corn on the cob or frozen corn (thawed)
Avocados
Cherry or grape tomatoes
Red onion
Fresh cilantro or parsley
Lime juice
Olive oil
Salt and pepper

Directions

If using fresh corn, boil or grill it until tender, then cut the kernels off the cob. If using frozen corn, thaw and drain well.
Dice the avocados into bite-sized pieces.
Halve the cherry tomatoes and finely dice the red onion.
In a large mixing bowl, combine corn, avocado, tomatoes, onion, and chopped cilantro.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
Serve immediately or refrigerate for 20–30 minutes to let the flavors blend.

Servings and timing

This recipe serves 6 and takes about 15 minutes to prepare, plus optional 20–30 minutes of chilling time.

Variations

Add diced cucumber for extra crunch.
Sprinkle crumbled feta or cotija cheese over the top before serving.
Swap lime juice for lemon juice for a slightly different flavor profile.
Mix in black beans for added protein and fiber.
Use basil instead of cilantro for a fresh twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Because avocado can brown, it’s best enjoyed the same day it’s made. This salad is served cold and does not require reheating.

FAQs

Can I make this salad ahead of time?

You can prepare all ingredients except avocado ahead of time. Add avocado just before serving.

Can I use canned corn?

Yes, just drain it well and skip cooking.

How do I keep avocado from browning?

Toss it with lime juice before adding to the salad.

Can I use frozen corn?

Yes, thaw completely and drain well before mixing in.

Is this salad vegan?

Yes, as long as you don’t add cheese or use a vegan cheese alternative.

Can I add protein to make it a main dish?

Yes, grilled chicken, shrimp, or tofu work well.

What’s the best way to cut corn off the cob?

Stand the cob upright on a cutting board and slice downward with a sharp knife.

Can I use a different herb instead of cilantro?

Yes, parsley, basil, or mint all work well.

Does it taste good without dressing?

It will still be fresh and flavorful, but the lime and olive oil dressing enhances the taste.

Can I grill the corn?

Yes, grilling adds a smoky depth that’s delicious in this salad.

Conclusion

Summer Corn Salad with Avocado is the ultimate warm-weather side dish—fresh, colorful, and full of flavor. With sweet corn, creamy avocado, juicy tomatoes, and a tangy dressing, it’s a crowd-pleaser that’s quick to make and endlessly adaptable. Serve it at your next barbecue or picnic, and watch it disappear.