Best Summer Corn Salad with Avocado

This Summer Corn Salad with Avocado is the ultimate side dish for any cookout or picnic. After making it dozens of times, I’ve perfected the balance of sweet corn, creamy avocado, and tangy lime dressing. The fresh, juicy corn kernels and ripe avocado chunks are irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Sparkling Blueberry Lemonade Punch Recipe and Healthy Zucchini Noodles with Chicken Recipe.

What You'll Need for Best Summer Corn Salad with Avocado

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 6 ears of corn
• 2 ripe avocados
• 1 pint cherry tomatoes
• 1 small red onion
• 1 jalapeño (optional)
• 1/2 cup chopped fresh cilantro
• 1/2 cup olive oil
• 1/4 cup fresh lime juice
• 1 tsp honey or agave syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder (optional)
• Optional: Crumbled feta or cotija cheese
• Optional: Tortilla strips or crushed tortilla chips
• Optional: Sliced jalapeños (for heat lovers)

How to Make Best Summer Corn Salad with Avocado

1. Prepare the corn: Husk the corn and remove the silk. Cut the kernels off the cob using a sharp knife or a corn stripper.
2. Dice the avocado: Cut the avocados in half, remove the pits, and dice the flesh.
3. Chop the vegetables: Halve the cherry tomatoes, finely chop the red onion, and mince the jalapeño (if using).
4. Make the dressing: Whisk together olive oil, lime juice, honey, salt, black pepper, and chili powder (if using).
5. Assemble the salad: In a large bowl, combine corn, avocado, tomatoes, red onion, jalapeño (if using), and cilantro. Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning if needed.
6. Serve: Serve immediately or refrigerate for up to 1 hour to let the flavors meld. Top with optional toppings before serving.

Storing & Reheating Best Summer Corn Salad with Avocado

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the salad up to 1 day ahead. Add avocado just before serving.

Freezing Best Summer Corn Salad with Avocado

Not suitable for freezing.

How to Reheat Without Drying It Out

Oven: Not applicable. Microwave: Not applicable.

Recipe Notes

• Chef tip: For a creamy twist, add 1/2 cup of crumbled feta or cotija cheese to the salad.
• Best substitution: Substitute canned corn for fresh when out of season.
• Make-ahead: Prepare the salad up to 1 day ahead. Add avocado just before serving.
• Scaling: Easily double or triple the recipe for larger crowds.
• Troubleshooting: If your corn salad is watery, drain the corn and tomatoes before adding them to the salad.

Best Summer Corn Salad with Avocado

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Prep

15 minutes

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Cook

0 minutes

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Total

15 minutes

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 6 ears of corn
• 2 ripe avocados
• 1 pint cherry tomatoes
• 1 small red onion
• 1 jalapeño (optional)
• 1/2 cup chopped fresh cilantro

Seasonings

• 1/2 cup olive oil
• 1/4 cup fresh lime juice
• 1 tsp honey or agave syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder (optional)

Optional Toppings

• Crumbled feta or cotija cheese
• Tortilla strips or crushed tortilla chips
• Sliced jalapeños (for heat lovers)

Instructions

1. Prepare the corn: Husk the corn and remove the silk. Cut the kernels off the cob using a sharp knife or a corn stripper.
2. Dice the avocado: Cut the avocados in half, remove the pits, and dice the flesh.
3. Chop the vegetables: Halve the cherry tomatoes, finely chop the red onion, and mince the jalapeño (if using).
4. Make the dressing: Whisk together olive oil, lime juice, honey, salt, black pepper, and chili powder (if using).
5. Assemble the salad: In a large bowl, combine corn, avocado, tomatoes, red onion, jalapeño (if using), and cilantro. Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning if needed.
6. Serve: Serve immediately or refrigerate for up to 1 hour to let the flavors meld. Top with optional toppings before serving.

Notes

• Chef tip: For a creamy twist, add 1/2 cup of crumbled feta or cotija cheese to the salad.
• Best substitution: Substitute canned corn for fresh when out of season.
• Make-ahead: Prepare the salad up to 1 day ahead. Add avocado just before serving.
• Scaling: Easily double or triple the recipe for larger crowds.
• Troubleshooting: If your corn salad is watery, drain the corn and tomatoes before adding them to the salad.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Not suitable for freezing.
• Oven reheat: Not applicable.
• Microwave reheat: Not applicable.
• Make ahead: Prepare the salad up to 1 day ahead. Add avocado just before serving.

Nutrition Per Serving

• Calories: 270
• Protein: 5g
• Fat: 21g
• Carbs: 26g
• Fiber: 6g
• Sugar: 6g
• Sodium: 470mg
• Cholesterol: 0mg
• Sat. Fat: 3.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Summer Corn Salad with Avocado FAQs

A Warm Final Note

I can’t wait for you to try Best Summer Corn Salad with Avocado and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!