Name: Avocado Corn Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American / Fusion
Ingredients: 2 cups fresh corn kernels (grilled or boiled); 2 ripe avocados, diced; 1 cup cherry or grape tomatoes, halved; ½ small red onion, thinly sliced; ¼ cup fresh cilantro, chopped; Juice of 2 limes; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper

There’s something about summer that just makes you crave something cool, crisp, and bursting with flavor. And this Avocado Corn Salad? It checks all the boxes. It’s one of those dishes that manages to be both incredibly simple and unbelievably satisfying. It’s bright, creamy, tangy, and sweet all at once. Whether you’re planning a backyard barbecue, a picnic at the park, or just need something quick and fresh for dinner, this salad is your go-to.

I first came across this combo a few summers ago while trying to clean out my fridge. I had some leftover grilled corn, a few avocados on the brink of over-ripening, and a bunch of cherry tomatoes. I tossed them together with some lime juice, olive oil, and a sprinkle of salt. And wow. One bite and I was hooked. Ever since, it’s become a staple in my warm-weather rotation—something I now make on repeat all season long.

What I love most is how forgiving this Avocado Corn Salad is. You don’t have to measure perfectly or follow a rigid recipe. It’s all about using fresh ingredients and letting their natural flavors shine. Plus, it’s one of those rare dishes that feels light but still fills you up, thanks to the healthy fats in avocado and the fiber from corn. And the colors? They make it just as beautiful as it is delicious.

Why You’ll Love This Recipe

If you’re looking for a dish that’s equal parts easy, fresh, and wildly flavorful, this Avocado Corn Salad might just become your new favorite. Here’s why you’ll love it:

Quick and easy to prepare: It takes just 15 minutes from start to finish. There’s no cooking required if you use pre-cooked or canned corn, making it perfect for busy weeknights or spontaneous get-togethers.
Made with everyday ingredients: Most of the items you probably already have in your fridge or pantry—avocados, tomatoes, red onion, fresh cilantro, and a lime.
Family-friendly and versatile: Kids love the natural sweetness of the corn, while adults appreciate the creamy avocado and zesty dressing. You can serve it as a side, scoop it with chips, or even turn it into a light meal by adding protein like grilled chicken.
Incredible texture and flavor: It’s creamy, juicy, and crisp all in one bite. The lime dressing ties everything together with a burst of citrus that cuts through the richness of the avocado.

Every time I serve this, people ask for the recipe. It’s one of those crowd-pleasers that looks impressive but couldn’t be easier to throw together. Plus, it’s just as delicious cold from the fridge the next day.

Health Benefits

This Avocado Corn Salad isn’t just tasty—it’s also packed with nutrients that are good for your body. Here’s a quick rundown of why it’s a health win:

Avocados are rich in heart-healthy monounsaturated fats, which can help reduce bad cholesterol. They also provide fiber, potassium, and a good dose of vitamin K.
Corn is a great source of fiber and B vitamins, especially thiamine. It also contains antioxidants like lutein and zeaxanthin, which support eye health.
Tomatoes bring in vitamin C, lycopene (a powerful antioxidant), and hydration due to their high water content.
Red onions contain quercetin, an antioxidant with anti-inflammatory properties, as well as prebiotic fibers that are great for gut health.
Lime juice adds a vitamin C boost and aids digestion.

So yes, this dish is as nourishing as it is delicious—something we can all feel good about eating.

Preparation Time, Servings, and Nutritional Information

Total Time: 15 minutes
Servings: 4 as a side dish
Calories per Serving: 220
Protein: 4g
Carbohydrates: 20g
Fat: 16g
Fiber: 7g

Ingredients List

Here’s what you’ll need to make this refreshing avocado corn salad:

2 cups fresh corn kernels (from 2–3 ears of corn, grilled or boiled, or use canned/drained)
2 ripe avocados, diced
1 cup cherry or grape tomatoes, halved
½ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
Juice of 2 limes
2 tablespoons olive oil
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste

Ingredient Notes

Corn: Fresh off the cob is best, especially grilled for a little smoky flavor. But canned or frozen corn works just fine in a pinch.
Avocados: Use ripe but firm avocados so they hold their shape. If they’re too soft, they’ll mash easily and the salad will lose its texture.
Tomatoes: Cherry or grape tomatoes add a pop of sweetness and juiciness. You can also use diced Roma or heirloom tomatoes if that’s what you have.
Red Onion: Adds a sharp bite and beautiful color contrast. Soak the slices in cold water for a few minutes if you prefer a milder taste.
Lime Juice: Brightens everything up and prevents the avocado from browning. Freshly squeezed is key here.
Cilantro: Adds a fresh herbal note. If you’re not a cilantro fan, you can substitute with flat-leaf parsley or fresh basil.

Step-By-Step Cooking Instructions

Follow these simple steps to bring your salad together:

Prepare the corn.
If using fresh corn, remove the husks and silk, then grill or boil until tender (about 3–5 minutes). Let cool, then slice off the kernels. If using canned or frozen, simply drain and rinse, or thaw as needed.
Chop the vegetables.
Dice the avocados into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion, and roughly chop the cilantro.
Make the dressing.
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well combined. Taste and adjust the seasoning if needed.
Combine everything.
In a large bowl, gently toss the corn, tomatoes, and red onion. Add the dressing and mix to coat evenly.
Add the avocado and herbs.
Finally, add the diced avocado and chopped cilantro. Toss gently to avoid mashing the avocado. It’s best to do this just before serving for the freshest look and taste.
Taste and adjust.
Give the salad a final taste and add more salt, pepper, or lime juice if desired.

That’s it—you’re done!

How to Serve

There are so many delicious ways to enjoy this salad:

Serve it as a side dish with grilled chicken, beef kabobs, or baked fish.
Spoon it over rice or quinoa for a light grain bowl.
Scoop it up with tortilla chips for a fun appetizer.
Add it to tacos, burritos, or wraps for extra flavor and texture.
Use it as a topping for baked sweet potatoes or roasted vegetables.

Pairing Suggestions

Looking to round out your meal? Here are a few pairing ideas:

Main Dishes: Grilled chicken, turkey burgers, or spicy shrimp make excellent pairings.
Other Sides: Pair with black bean salad, cilantro rice, or roasted potatoes.
Beverages: A chilled sparkling lemonade, iced herbal tea, or fruit-infused water works beautifully.

Storage, Freezing & Reheating Instructions

This salad is best enjoyed fresh, but here’s how to handle leftovers:

Refrigerate: Store in an airtight container in the fridge for up to 24 hours. Keep in mind that the avocado may brown slightly, but the flavor will still be good.
Do not freeze: The texture of avocado doesn’t hold up well to freezing and thawing.
Refreshing tip: If serving leftover salad, squeeze a little extra lime juice and toss gently to freshen it up.

Common Mistakes to Avoid

To ensure salad success, watch out for these common missteps:

Using overly ripe avocados: They’ll turn mushy quickly and won’t hold up in the salad.
Not drying ingredients: If your corn or tomatoes are too wet, they’ll water down the dressing.
Overmixing: Stir gently once the avocado is added to maintain that beautiful chunky texture.
Making it too far in advance: The avocado can brown, and the tomatoes may release water over time. Assemble just before serving when possible.

Pro Tips

These small tweaks can take your salad to the next level:

Char the corn: Grilling adds a subtle smokiness that’s irresistible.
Chill before serving: Pop the salad in the fridge for 10–15 minutes after mixing for an extra-refreshing bite.
Use a sharp knife: For clean cuts, especially with tomatoes and avocado.
Add a pinch of chili flakes: For a little heat, sprinkle in red pepper flakes or a dash of cayenne.
Include other veggies: Diced cucumber or bell pepper add even more crunch and color.

Frequently Asked Questions (FAQs)

Can I make this salad ahead of time?
You can prep most of the ingredients in advance—corn, tomatoes, onion, and dressing—but wait to add the avocado and cilantro until right before serving.

What’s the best type of corn to use?
Fresh, grilled corn is ideal, but canned or frozen will also work. Just be sure to drain and dry well before using.

Can I substitute the lime juice with something else?
Yes, lemon juice can be used in a pinch, though the flavor will be slightly different.

How can I make it more filling?
Add a protein like grilled chicken, black beans, or quinoa to turn it into a full meal.

What if I don’t like cilantro?
Flat-leaf parsley, mint, or basil are great alternatives.

How do I keep the avocado from browning?
Toss it with lime juice as soon as it’s diced, and add it right before serving.

Can I use frozen corn?
Absolutely. Just thaw and drain it well before mixing it in.

What type of tomatoes work best?
Cherry or grape tomatoes hold their shape best, but diced Roma or heirloom tomatoes are tasty alternatives.

Is this recipe gluten-free?
Yes, all the ingredients in this salad are naturally gluten-free.

Can I double the recipe?
Yes, just scale up the ingredients accordingly. This recipe is great for feeding a crowd.

Conclusion & Call to Action

This Avocado Corn Salad is the kind of dish that makes you feel like summer is in full swing—even if it’s the middle of spring. It’s colorful, refreshing, and full of good-for-you ingredients. Plus, it comes together in minutes and fits in with almost any meal. Whether you’re cooking for yourself or feeding a crowd, this salad delivers every single time.

If you give it a try, I’d love to hear how it turned out! Leave a comment below or tag me on social media with a photo of your creation. I always enjoy seeing how these recipes come to life in your kitchens. Happy chopping, and enjoy every flavorful bite!