Introduction

This summer corn salad is a fresh and vibrant side dish, perfect for warm days. Combining sweet corn, juicy tomatoes, zesty lime, and creamy avocado, it offers a wonderful mix of textures and flavors. It’s quick to prepare and makes a great addition to any summer meal.

Summer Corn Salad with Avocado Recipe - Recipe Image

Ingredients

4 corn cobs (about 3-4 cups)
1 cup cherry tomatoes, halved or quartered
⅓ of a small red onion, chopped
2 Tbsp cilantro, chopped (leaves & stems)
3-4 limes, juiced (or enough to coat the salad)
1-2 avocados, diced
Salt, to taste
Black pepper, to taste

Instructions

Step 1: Bring a large pot of water to a boil over high heat. Shuck the corn cobs and add them to the boiling water. Cover and boil for 1½ to 2 minutes.
Step 2: Transfer the corn cobs to a tray to cool completely. Once cool, cut the kernels off the cobs and set aside.
Step 3: In a large bowl, combine the corn kernels, cherry tomatoes, chopped red onion, cilantro, and lime juice. Toss gently to mix.
Step 4: Season the salad with salt and black pepper to taste. Adjust the seasoning as needed.
Step 5: Serve the salad topped with diced avocado. You can serve immediately or chill the salad in the refrigerator before adding the avocado.

Tips & Variations

For a smoky twist, try grilling the corn instead of boiling it before cutting off the kernels.
Chill the salad for at least 1 hour before serving to enhance the flavors.
Add the avocado just before serving to keep it fresh and prevent browning.
Feel free to adjust the ingredient amounts based on your preference for more or less onion, cilantro, or lime juice.

Storage

Store the prepared salad (without avocado) in an airtight container in the refrigerator for up to 2 days. Add diced avocado just before serving for best texture and flavor. If the salad is chilled, you can serve it cold or at room temperature. Avoid storing the salad with avocado mixed in, as it will brown quickly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh corn?

Yes, frozen corn can be used as a convenient alternative. Thaw and drain it well before mixing with the other ingredients to avoid excess moisture.

How do I prevent the avocado from browning?

To keep avocado fresh and green, add it to the salad right before serving. You can also toss avocado pieces with a little lime juice, which helps slow down browning.

Summer Corn Salad with Avocado Recipe

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★★★★★

4.7 from 639 reviews

This refreshing Summer Corn Salad with Avocado is a perfect light side dish for warm weather. It features sweet, tender corn kernels combined with juicy cherry tomatoes, crisp onion, and fresh cilantro, all brightened with zesty lime juice and topped with creamy diced avocado. Easy to prepare with simple ingredients, it’s a vibrant and healthy salad that highlights the best flavors of summer.

Author: zara
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Yield: 6 servings 1x
Category: Salad
Method: Boiling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

4 corn cobs (about 3–4 cups of kernels)
1 cup cherry tomatoes, halved or quartered
⅓ of a small red onion, chopped
2 Tbsp cilantro, chopped (leaves & stems)
3–4 limes, juiced (or enough to coat the salad)
Salt, to taste
Black pepper, to taste

Topping

1–2 avocados, diced

Instructions

Boil the Corn: Bring a large pot of water to a rolling boil over high heat. Shuck the corn cobs by removing the husks and silks, then add the cobs to the boiling water. Cover the pot and boil the corn for 1½ to 2 minutes until tender but still crisp. Remove the corn from the water and allow it to cool completely on a tray.
Cut Kernels and Toss Salad: Once cooled, slice the kernels off the cobs using a sharp knife. In a large bowl, combine the corn kernels, halved or quartered cherry tomatoes, chopped red onion, and chopped cilantro. Pour the freshly squeezed lime juice over the mixture and season with salt and black pepper to taste. Toss well to evenly coat all ingredients with the citrusy dressing. Taste and adjust seasonings as needed.
Serve with Avocado: You can serve the salad immediately, or cover and refrigerate it for at least an hour to meld the flavors and chill thoroughly. Just before serving, top each individual portion with diced avocado for a creamy finish that balances the bright flavors of the salad.

Notes

The ingredient quantities are suggested; adjust amounts according to your taste preferences.
Chilling the salad in the refrigerator for at least 1 hour before serving enhances the flavors.
Do not add avocado until right before serving to prevent browning.
For a smoky flavor, try grilling the corn cobs instead of boiling them.

Keywords: avocado, cilantro, corn, lime, salad, side dish, summer corn salad, summer salad, tomato