Say hello to my favorite sunny side dish: Summer Corn Salad with Avocado. Every bite is bursting with sweet corn, creamy avocado, juicy tomatoes, and punchy lime – a true celebration of summer flavors, all ready to brighten your table in minutes!
Why You’ll Love This Recipe
- Incredible Freshness: The combination of crisp corn, juicy tomatoes, and creamy avocado makes each mouthful simply sing with flavor and color.
- Quick & Easy: This Summer Corn Salad with Avocado comes together in about 15 minutes, with no complicated steps or fancy equipment needed.
- Crowd-Pleasing: It’s naturally gluten-free, vegan, and a guaranteed hit for potlucks, BBQs, or simple weeknight dinners.
- Full of Summer Flavors: With bright lime, fragrant cilantro, and bold pops of color, every bite feels like sunshine on a plate!
Ingredients You’ll Need
I love how the simple ingredients in this Summer Corn Salad with Avocado work together to create layers of texture and flavor. Each one brings something unique to the table, so choose the best you can find for maximum deliciousness!
- Corn cobs: Fresh, sweet corn is the star here—cut off the cob for unbeatable crunch and juicy sweetness.
- Cherry tomatoes: These add bright color and a juicy pop—feel free to use a colorful mix!
- Red onion: Just the right amount of sharpness and a beautiful pop of purple.
- Cilantro: Fresh cilantro infuses herbal flavor from both leaves and tender stems.
- Lime juice: Bright and zippy, lime brings all the flavors together—you can adjust to taste!
- Avocado: The creamy cubes are mixed in just before serving for richness and a luscious bite.
- Salt & Black pepper: Essential for balancing and enhancing every flavor in the salad.
Variations
The beauty of Summer Corn Salad with Avocado is that it’s endlessly flexible! Play with what’s fresh and in season, or tweak the flavors to suit your family’s taste—a little customizing makes this recipe your own.
- Make it spicy: Add diced jalapeño or a pinch of chili flakes for a spicy kick.
- Swap the herbs: Try basil or fresh mint in place of cilantro for a whole new flavor twist.
- Cheese, please: Crumble in ¼ cup of cotija, feta, or queso fresco for an extra savory layer.
- Extra crunch: Add cucumber, bell pepper, or even radish for more texture and color.
How to Make Summer Corn Salad with Avocado
Step 1: Boil and Cool the Corn
Bring a large pot of water to a rolling boil. Shuck your corn cobs, then add them to the pot. Cover and boil for just 1½ to 2 minutes—this keeps the kernels sweet and snappy. Drain and let the cobs cool completely before handling. Cooling is key for crisp, perfect corn!
Step 2: Cut Off the Kernels
Once the corn is cool, grab a sharp knife and carefully slice the kernels off the cob. You’ll want to get as close to the cob as possible to catch every juicy bite. Tip: Stand the cob up in a wide bowl to catch any kernels that jump away.
Step 3: Toss the Salad Base
In a large mixing bowl, combine the corn kernels, cherry tomatoes, chopped red onion, cilantro, and a generous squeeze (or more!) of lime juice. Toss everything together until it looks vibrant and well mixed. Season with salt and pepper to taste—test and adjust so every flavor pops.
Step 4: Add Avocado and Serve
Dice your avocado just before serving to keep it green and gorgeous. Gently fold it into individual bowls or spoon it on top so it stays dreamy and creamy. Serve your Summer Corn Salad with Avocado immediately, or chill it for even more refreshing crunch on a hot day!
Pro Tips for Making Summer Corn Salad with Avocado
- Fresh Is Best: Choose the freshest corn you can find—if it’s sweet and juicy raw, that simple prep will really shine through in your salad.
- Avocado Timing: Always dice your avocado right before serving to keep it perfectly green and silky, never brown or mushy.
- Don’t Skimp on Lime: Let the acidity of fresh lime juice brighten and tie together all the flavors—taste and add more if you crave extra zing.
- Season to Taste: After you toss the salad base, taste and adjust the salt and pepper a couple times—corn and tomatoes can vary in sweetness and need that extra pop!
How to Serve Summer Corn Salad with Avocado
Garnishes
This salad just begs for pretty finishing touches—a few extra sprigs of cilantro, crumbled queso fresco or feta, or a dusting of smoked paprika make it truly pop. Thinly sliced green onions or a sprinkle of chili powder add an extra spark of flavor, too!
Side Dishes
Summer Corn Salad with Avocado truly shines alongside grilled meats, veggie skewers, juicy burgers, or fish tacos. It’s also a cheerful partner for a simple bowl of black beans and rice, or as a vibrant topper for grain bowls and leafy green salads.
Creative Ways to Present
Make it a showpiece! Serve mounds of salad in lettuce cups for fresh little hand-held bites, spoon it atop tostada shells, or layer it in mason jars for a picnic-ready treat. For parties, offer it as a chunky dip with tortilla chips—guests will swoon!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, stash the salad (without avocado) in an airtight container in the fridge for up to 2 days. Add freshly diced avocado just before serving so everything stays bright and delicious—and if you’ve already mixed in avocado, a piece of plastic wrap pressed onto the surface will help prevent browning.
Freezing
I don’t recommend freezing Summer Corn Salad with Avocado—the textures of tomato and avocado won’t hold up, and the salad will lose its fresh, crisp bite. This one is best enjoyed fresh!
Reheating
This salad is designed to be served cold or at room temperature, so there’s no need to reheat. If it’s straight from the fridge, let it sit for a few minutes to take off the chill for peak flavor—then dig in!
FAQs
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Can I use frozen or canned corn instead of fresh?
Fresh corn is unbeatable for crispness and sweetness, but you can absolutely use frozen (thawed and patted dry) or even well-rinsed canned corn in a pinch. The salad will still be colorful and delicious, though you’ll miss a little of that snap and sweetness.
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How far ahead can I make Summer Corn Salad with Avocado?
You can prep the corn, tomatoes, onion, cilantro, and lime juice a full day in advance—just wait to add the avocado until you’re ready to serve, so it stays nice and green.
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What can I use instead of cilantro?
If cilantro isn’t your thing, try chopped fresh basil, parsley, or mint for a new twist. Each herb brings its own character, and the salad will be just as irresistible!
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Is this salad vegan and gluten-free?
Yes! Summer Corn Salad with Avocado is naturally vegan and gluten-free—no substitutions needed, and everyone at the table can enjoy.
Final Thoughts
I can’t wait for you to try Summer Corn Salad with Avocado! It’s that perfect mix of sweet, tangy, crisp, and creamy—an easy, vibrant dish you’ll make on repeat for every warm-weather gathering. Gather your freshest veggies and dive into a bowl of sunshine!
Print
Summer Corn Salad with Avocado Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Corn Salad with Avocado is a refreshing and vibrant dish that perfectly captures the flavors of the season. Sweet corn, juicy cherry tomatoes, creamy avocado, and zesty lime come together in a delightful medley of colors and tastes.
Ingredients
Corn Salad:
- 4 corn cobs (about 3–4 cups)
- 1 cup cherry tomatoes, halved or quartered
- 1/3 of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
Dressing:
- 3–4 limes, juiced (or enough to coat the salad)
- 1–2 avocados, diced
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil the corn: Bring a large pot of water to a boil over high heat and shuck the corn cobs. Once boiling, add the cobs to the pot, cover and boil for 1½ – 2 minutes. Transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
- Toss: Mix the corn kernels, tomatoes, onion, cilantro and lime juice together in a large bowl. Season with salt and pepper to taste. (Taste again and adjust seasonings if needed.) At this point, you can serve the salad immediately or cover and keep it chilled in the refrigerator.
- Serve: Top each individual bowl with diced avocado and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
