Nothing says sunshine like a vibrant summer corn salad with avocado. This recipe bursts with sweet corn, creamy avocado, and zesty lime—making it the ultimate BBQ side, taco companion, or solo dish when you’re craving something light yet satisfying. And the best part? It’s ridiculously easy to prep.
Looking for inspiration? Try Honeycrisp Apple and Feta Salad for another bright side option.
Ingredients You’ll Need
This no-fuss recipe uses only a handful of ingredients, but each one delivers major flavor:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh corn (on the cob) | 4 ears | Grilled or boiled |
| Cherry or grape tomatoes | 1 pint | Halved |
| Red onion | ½ medium | Finely chopped |
| Cilantro | ½ cup | Use leaves and stems |
| Avocado | 1 large | Diced, added last |
| Fresh lime juice | Juice of 2 limes | For zest and to prevent browning |
| Salt & black pepper | To taste | Season generously |
Step-by-Step Instructions
1. Cook the Corn
- Boil method: Boil shucked corn for 1½ to 2 minutes. Let cool.
- Grill method: Grill corn until lightly charred. Cool before cutting kernels.
- Or use raw for extra crunch!
2. Prep the Veggies
- Halve the tomatoes.
- Finely chop the red onion and cilantro.
3. Toss and Chill
- In a large bowl, combine corn, tomatoes, onion, and cilantro.
- Squeeze in lime juice, season with salt and pepper.
- Chill for at least 1 hour to deepen flavor.
4. Add Avocado Before Serving
- Dice and gently fold in avocado right before serving.
- Optional: drizzle extra lime juice over the avocado to keep it bright.
Pro Tips & Variations
- No tomatoes? Skip them. This corn avocado salad still shines without.
- Make it smoky: Grilled corn adds a rustic depth.
- Vegan meal idea: Add black beans or grilled tofu.
Discover great ideas like Asian Cucumber Salad for more refreshing, healthy sides.
How to Store Summer Corn Salad
| Storage Tip | Details |
|---|---|
| Container | Airtight glass or plastic |
| Fridge Life | Up to 2 days (without avocado) |
| Avocado Storage | Add just before serving to prevent browning |
| Refresh | Add more lime juice if needed |
What to Serve It With
This corn avocado salad recipe pairs perfectly with:
- Tacos (especially fish or shrimp)
- Grilled chicken or steak
- Nachos (yes, really!)
- Summer potlucks and BBQs
Don’t miss our Sweet Potato Cornbread if you’re serving this as a side dish.
FAQs About Summer Corn Salad with Avocado
Can I use frozen or canned corn?
Yes, just drain and pat dry. Fresh is best, but frozen or canned work in a pinch.
Can I make this ahead of time?
Absolutely! Make everything except the avocado 24 hours ahead. Add avocado last-minute.
How do I keep avocado from browning?
Toss it in lime juice and add right before serving.
What herbs can I substitute for cilantro?
Try parsley or fresh basil if cilantro isn’t your thing.
Can I add protein?
Yes! Grilled chicken, shrimp, or black beans make this a full meal.
Check out Cilantro Lime Noodles if you want more fresh, herb-forward recipes.
Conclusion
Whether you’re planning a weekend BBQ, prepping lunches, or just craving a cool, veggie-packed dish, this Summer Corn Salad with Avocado checks all the boxes. It’s colorful, fresh, and incredibly forgiving—feel free to experiment. The balance of sweet corn, buttery avocado, tart lime, and savory onion will win everyone over.
Looking for more cool summer eats? Don’t miss our Grilled Salmon Salad—a perfect protein pairing for this dish.