Summer Corn Salad with Avocado – Fresh, Creamy, and Bursting with Flavor

🎉 Introduction

There’s nothing quite like the taste of fresh corn salad in the heart of summer. When corn is at its peak—sweet, juicy, and crisp—it shines in a simple salad filled with other seasonal produce. Add creamy avocado, tangy lime juice, juicy cherry tomatoes, and a hint of red onion, and you’ve got yourself the ultimate warm-weather side dish.

This Summer Corn Salad with Avocado is a no-cook, no-fuss, 10-minute recipe that captures everything we love about the season. It’s perfect for BBQs, picnics, potlucks, and easy weeknight dinners. Whether you’re serving it next to grilled chicken or piling it high on tortilla chips, it’s always a hit.

🧰 Equipment Needed

• Sharp knife
• Cutting board
• Large mixing bowl
• Citrus juicer or fork
• Spoon for scooping avocado
• Measuring cups and spoons
• Optional: corn peeler or sharp chef’s knife

🛒 Ingredients

🥑 Fresh Produce

• 4 corn cobs (about 3–4 cups kernels, raw or lightly charred)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ⅓ small red onion, finely chopped
• 2 tbsp fresh cilantro, chopped (leaves and stems)
• Juice of 3 limes

🧂 Seasonings

• Salt, to taste
• Black pepper, to taste

👩‍🍳 Directions

Step 1. Prep the Corn

1. Husk the 4 ears of corn and rinse.
2. Using a sharp knife or corn peeler, carefully cut the kernels from the cob into a large bowl.
3. Optional but delicious: Lightly char the kernels in a dry skillet or on a grill pan for a smoky flavor (about 5–7 minutes).

Step 2. Chop and Dice

1. Dice 1 avocado and scoop into a bowl.
2. Halve the cherry tomatoes.
3. Finely dice ⅓ of a small red onion.
4. Chop 2 tbsp fresh cilantro, using both leaves and tender stems.
5. Juice the 3 limes, removing any seeds.

Step 3. Combine Everything

1. In a large bowl, combine:
   • Corn kernels
   • Avocado
   • Cherry tomatoes
   • Red onion
   • Cilantro
2. Pour the fresh lime juice over everything.
3. Season generously with salt and black pepper.

Step 4. Toss and Taste

1. Gently toss the salad with a spoon or spatula to combine.
2. Taste and adjust seasoning as needed—add more lime, salt, or cilantro to your liking.
3. Serve immediately, or chill for 15 minutes to let flavors meld.

🍽️ Servings & Timing

• Servings: 4–6 as a side
• Prep Time: 10 minutes
• Cook Time: 0 minutes (unless you char the corn)
• Total Time: 10–15 minutes

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 2 days.
• Note: Avocado may brown slightly over time, so it’s best eaten fresh.
• Make Ahead Tip: Prep all ingredients except avocado and lime. Add just before serving for best freshness.

🥄 Variations

• Grilled Corn Salad: Grill corn cobs before cutting for extra smoky flavor.
• Mexican-Inspired: Add cotija cheese, jalapeños, and a pinch of cumin.
• Fruity Version: Mix in diced mango or pineapple for a tropical twist.
• Creamy Elote Style: Toss with a tablespoon of mayo or sour cream.
• Protein Boost: Add black beans, chickpeas, or grilled shrimp for a full meal.
• No Cilantro? Substitute with chopped parsley or fresh basil.

❓ 10 FAQs

1. Can I use frozen or canned corn?
Yes! Use about 3–4 cups. Thaw and drain well if frozen. Canned should be rinsed.

2. How ripe should the avocado be?
Use an avocado that yields slightly to pressure—firm but not mushy.

3. How do I keep the avocado from browning?
The lime juice helps! Add it last if prepping ahead.

4. Can I make it spicy?
Definitely. Add chopped jalapeño, chili flakes, or hot sauce.

5. What if I don’t like cilantro?
Try parsley, green onions, or fresh basil instead.

6. Is this gluten-free?
Yes, all ingredients are naturally gluten-free.

7. Can I serve this as a main dish?
Add grilled chicken, tofu, or black beans to turn it into a meal.

8. What pairs well with this salad?
Anything grilled! Chicken, steak, fish tacos, or even BBQ ribs.

9. Can I add cheese?
Yes! Feta, goat cheese, or cotija are all fantastic additions.

10. Is it vegan?
Absolutely! This recipe is 100% plant-based and dairy-free.

🏁 Conclusion

Summer Corn Salad with Avocado is the kind of dish that looks as good as it tastes—and tastes even better than it sounds. It’s vibrant, fresh, crunchy, creamy, and perfectly balanced with lime and herbs.

Whether you’re meal-prepping, feeding a crowd, or throwing something together on a busy weeknight, this no-fuss salad brings the flavors of the season straight to your plate. Add it to your rotation and expect lots of compliments!

Adam

Summer Corn Salad with Avocado – Fresh, Creamy, and Bursting with Flavor

There’s nothing quite like the taste of fresh corn salad in the heart of summer. When corn is at its peak—sweet, juicy, and crisp—it shines in a simple salad filled with other seasonal produce. Add creamy avocado, tangy lime juice, juicy cherry tomatoes, and a hint of red onion, and you’ve got yourself the ultimate warm-weather side dish. This Summer Corn Salad with Avocado is a no-cook, no-fuss, 10-minute recipe that captures everything we love about the season. It’s perfect for BBQs, picnics, potlucks, and easy weeknight dinners. Whether you’re serving it next to grilled chicken or piling it high on tortilla chips, it’s always a hit.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

🥑 Fresh Produce

• 4 corn cobs about 3–4 cups kernels, raw or lightly charred
• 1 ripe avocado diced
• 1 cup cherry tomatoes halved
• ⅓ small red onion finely chopped
• 2 tbsp fresh cilantro chopped (leaves and stems)
• Juice of 3 limes

🧂 Seasonings

• Salt to taste
• Black pepper to taste

Equipment

• Sharp knife
• Cutting board
• Large mixing bowl
• Citrus juicer or fork
• Spoon for scooping avocado
• Measuring cups and spoons
• Optional: corn peeler or sharp chef’s knife

Method

 

Step 1. Prep the Corn

1. Husk the 4 ears of corn and rinse.
2. Using a sharp knife or corn peeler, carefully cut the kernels from the cob into a large bowl.
3. Optional but delicious: Lightly char the kernels in a dry skillet or on a grill pan for a smoky flavor (about 5–7 minutes).

Step 2. Chop and Dice

1. Dice 1 avocado and scoop into a bowl.
2. Halve the cherry tomatoes.
3. Finely dice ⅓ of a small red onion.
4. Chop 2 tbsp fresh cilantro, using both leaves and tender stems.
5. Juice the 3 limes, removing any seeds.

Step 3. Combine Everything

1. In a large bowl, combine:
2. Corn kernels
3. Avocado
4. Cherry tomatoes
5. Red onion
6. Cilantro
7. Pour the fresh lime juice over everything.
8. Season generously with salt and black pepper.

Step 4. Toss and Taste

1. Gently toss the salad with a spoon or spatula to combine.
2. Taste and adjust seasoning as needed—add more lime, salt, or cilantro to your liking.
3. Serve immediately, or chill for 15 minutes to let flavors meld.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 2 days.

Note: Avocado may brown slightly over time, so it’s best eaten fresh.

Make Ahead Tip: Prep all ingredients except avocado and lime. Add just before serving for best freshness.

🥄 Variations
Grilled Corn Salad: Grill corn cobs before cutting for extra smoky flavor.

Mexican-Inspired: Add cotija cheese, jalapeños, and a pinch of cumin.

Fruity Version: Mix in diced mango or pineapple for a tropical twist.

Creamy Elote Style: Toss with a tablespoon of mayo or sour cream.

Protein Boost: Add black beans, chickpeas, or grilled shrimp for a full meal.

No Cilantro? Substitute with chopped parsley or fresh basil.

❓ 10 FAQs
1. Can I use frozen or canned corn?
Yes! Use about 3–4 cups. Thaw and drain well if frozen. Canned should be rinsed.

2. How ripe should the avocado be?
Use an avocado that yields slightly to pressure—firm but not mushy.

3. How do I keep the avocado from browning?
The lime juice helps! Add it last if prepping ahead.

4. Can I make it spicy?
Definitely. Add chopped jalapeño, chili flakes, or hot sauce.

5. What if I don’t like cilantro?
Try parsley, green onions, or fresh basil instead.

6. Is this gluten-free?
Yes, all ingredients are naturally gluten-free.

7. Can I serve this as a main dish?
Add grilled chicken, tofu, or black beans to turn it into a meal.

8. What pairs well with this salad?
Anything grilled! Chicken, steak, fish tacos, or even BBQ ribs.

9. Can I add cheese?
Yes! Feta, goat cheese, or cotija are all fantastic additions.

10. Is it vegan?
Absolutely! This recipe is 100% plant-based and dairy-free.

🏁 Conclusion
Summer Corn Salad with Avocado is the kind of dish that looks as good as it tastes—and tastes even better than it sounds. It’s vibrant, fresh, crunchy, creamy, and perfectly balanced with lime and herbs.

Whether you’re meal-prepping, feeding a crowd, or throwing something together on a busy weeknight, this no-fuss salad brings the flavors of the season straight to your plate. Add it to your rotation and expect lots of compliments!