This avocado corn salad is an easy and healthy summer recipe made with avocado, corn, tomato, lime juice, and fresh cilantro. Pairs well with fish, grilled chicken, or steak! So delish!
Nothing screams summer to me more than an avocado corn salad that literally pairs perfectly with every single meal that we will be making this summer.
We’ve been making this fresh corn salad during the summers for as long as I can remember, and it’s always a hit for anyone who tries some.
It is a light and perfect dish for any BBQ or summer party and one of the best parts is that the longer it sits in the fresh lime dressing, the better it tastes. Plus it only requires a handful of really simple ingredients that just need to be thrown together!
Summer Corn Salad
This salad is one word: fresh. It’s made of real wholesome ingredients that come straight from the ground. It tastes real, full of flavor and ultimately makes for the perfect summer dish.
We like to use fresh corn in this recipe, but you can also use canned. I prefer to either grill the corn up or by quickly boiling it on the stove.
It’s all tossed in a delicious quick dressing made of lime, garlic, olive oil, and a little spice if you like it with some heat. I always find that the longer it sits in the dressing and marinates, the better the salad tastes, so if you’re going to a BBQ and want to bring this corn salad, I would prepare it about four hours ahead of time.
The avocado won’t brown because of the acid from the lime juice will help to keep it fresh, and as we said before, the flavors marinate and get deeper as it sits!
Ingredients in Avocado Corn Salad
Corn – of course! We love to either use fresh grilled or boiled corn, but you can also use corn from a can! Either way, any corn will work for this.
Avocado – ripe, but not mushy avocados make this salad perfect. We prefer ones with a little bit of a bite to them.
Tomatoes – any tomatoes work here! we love to use grape or cherry tomatoes for the perfect summer tomato flavor bursting with juicy goodness.
Red onion – red onion for a little bite, but also can use green onion or white.
Cilantro – my favorite flavor profile from an herb. Cilantro is the perfect fresh herb for this summer salad!
Jalapeno (optional) but I love to add some in for a little bit of spice!
Avocado Corn Salad Dressing Ingredients:
- olive oil
- lime zest
- salt + pepper + red chili flakes
How to make a good salad
For this easy avocado corn salad, you want to prepare your corn ahead of time by either grilling it or boiling it, then cutting it off the cob into kernels. I like to leave some of the kernels together for more texture. If you’re using canned corn, drain and rinse it.
Then add in your chopped avocados, sliced tomatoes, red onion, and cilantro (and optional jalapeno).
Prepare your dressing in another bowl, whisking together the lime juice, garlic, olive oil, salt, pepper, lime zest, and chili flakes. Drizzle this over top of the corn salad mixture and toss until well combined.
Let sit in the fridge for at least one hour before serving and serve either at room temperature or slightly chilled! If you want a more robust flavor, prepare the salad at least four hours ahead of time.
Serve with grilled chicken, fish, as a dip with tortilla chips, or just eat straight up! You’re going to be making this avocado corn salad on repeat this summer!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
- 4 ears of corn, shucked + cooked, or about 2 (15oz) cans of corn.
- 3 avocados, diced.
- 1 lb cherry/grape tomatoes, sliced in halves or quarters.
- 1 small red onion, diced fine.
- 1/3 cup cilantro, roughly chopped.
- 2 limes – juiced
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1/4 cup olive oil (or avocado oil)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flake (optional)
- 1 jalapeno, diced (optional)
Prepare your corn by either grilling it or boiling it, then cutting it off the cob into kernels. If you’re using canned corn, drain and rinse it.
Place the corn in a bowl, then add in diced avocado, tomatoes, onion, and cilantro (and optional jalapeno).
In another bowl, whisk together the lime juice, garlic, olive oil, salt, pepper, lime zest, and chili flakes.
Drizzle the dressing over top of the corn salad mixture and toss until well combined.
- Let chill in fridge for at least one hour, I prefer at least 4 hours so flavors have time to combine.
- Serve cold or at room temperature.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂