This avocado corn salad is loaded with the goodness of fresh corn, avocados, cherry tomatoes, red onions, and a generous sprinkle of cilantro. This corn salad recipe is a feast for the eyes and the palate. It’s tossed in a light dressing seasoned with spices, lime juice, and olive oil, ensuring every bite bursts with flavor. Pairs well with fish, grilled chicken, or steak!
Healthy Avocado Corn Salad With Tomato
Looking for the ultimate summer dish that goes with everything? Try this avocado corn salad! It’s been a staple at our summer gatherings for as long as I can remember, and everyone loves it.
This light and tasty side dish is perfect for BBQs and parties, and the longer it sits in the zesty lime dressing, the more delicious it becomes. The best part? It only requires a few simple ingredients that you can throw together in no time.
Trust us, this salad is the taste of summer you’ve been waiting for!
Note: If you’re a fan of summer recipes, make sure to also check out my Healthy Mexican Street 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.
Here’s a bit more about what I used:
- Corn: Of course! I 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: You’ll want to use ripe avocados, but not mushy ones. The salad tastes 10x better when the avocados have a little bit of a bite to them.
- Tomatoes: Any tomatoes work here! I love to use grape or cherry tomatoes for the perfect summer tomato flavor bursting with juicy goodness.
- Red Onion: This type of onion typically has a little bite, but you can also use green or white onions.
- Cilantro: This is the perfect fresh herb for this avocado corn salad! Feel free to add more if you’d like.
- Jalapeño: I love to add some in for a little bit of spice, but this is completely optional.
Tip: This recipe alone does not call for black beans, but they would make the perfect addition here in order to add more fiber and protein!
- Lime (and lime zest)
- Olive oil
- Spices (salt + pepper + red chili flakes)
Kitchen tools required
Here’s a bit more information about what I used to make this corn and avocado salad…
- Large bowl
- Small bowl
- Kitchen knife
- Salad tongs
For measuring, you will need 1/4 cup and 1/3 cup with 1/2 teaspoon and a teaspoon.
How to make corn and avocado salad
Get ready to elevate your corn game with this delicious and refreshing corn avocado tomato salad recipe!
Whether you prefer grilling or boiling your corn, we’ve got you covered. Simply cut the kernels off the cob and prepare for a burst of flavor.
Tip: For those using canned corn, be sure to drain and rinse it before adding it to the mix.
In a bowl, combine the corn with diced avocado, juicy tomatoes, onion, and fresh cilantro. If you’re feeling adventurous, add in some diced jalapeño!
Now it’s time for the dressing.
Whisk together the tangy lime juice, garlic, olive oil, a pinch of salt, a dash of pepper, vibrant lime zest, and a hint of chili flakes for some heat. Be generous with the drizzle and toss until everything is well combined.
To ensure the flavors meld together perfectly, let the salad chill in the fridge for at least an hour. Personally, I recommend giving it at least four hours for the flavors to really pop.
Then, when you’re ready to eat, serve it cold or at room temperature.
Below are some common corn salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Is it better to use canned corn or frozen corn?
It really depends on what you’re looking for. Canned corn has a softer texture, while frozen corn is more crunchy and fresh-tasting. Both are great options – it just comes down to personal preference!
Can I add cheese to this avocado corn salad?
Yes, adding cheese to this salad is a delicious option. We recommend feta or queso fresco, as they both pair amazingly with the flavors of this salad.
I’m not a fan of cilantro. Can I use a different herb?
Absolutely! Parsley or dill would make a great substitute for the cilantro.
Should I use fresh limes?
Yes, fresh limes will give the dressing that zesty kick you’ll love. You can also use bottled lime juice if you prefer.
What’s another oil I can use for the corn salad dressing?
Grapeseed oil would work well here. It has a mild flavor and high smoke point, making it ideal for drizzling over salads.
What kind of pepper can I use in place of a jalapeño?
It really depends on what kind of spice level you are looking for. For no spice, use a red bell pepper. For an even spicier kick, swap out the jalapeño for a serrano pepper.
If you have leftovers, store them in the fridge for up to four days. Since this salad is so fresh and simple, I would suggest eating it within two days after making it.
If you liked this recipe, you’ll want to try these!
Here are some of my favorite salad recipes you should make next. Enjoy!
- Easy Italian Pasta Salad Recipe
- Cold Thai Noodle Salad With Shrimp
- Grilled Greek Chicken Salad
- Moroccan Couscous Salad
- Fresh Watermelon Salad With Feta
All recipes by Erin Morrissey and Photos by Sierra Inn
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!
- 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 🙂