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This bright avocado corn salad recipe is the ultimate summer salad! It’s so fresh, bursting with flavor, and is really easy to prepare with a delicious 3-ingredient dressing.
Try my Chipotle Ranch Dressing or Easy Guacamole Recipe next.
Why you’ll love it
This salad was made for corn season! Sweet corn goes perfectly with creamy avocado and garden tomatoes in this simple summer salad. It’s a fixture at BBQs and cookouts in my home. Cilantro and jalapeños add even more depth of flavor in this fresh corn salad.
Since the fresh ingredients are the star of this corn tomato avocado salad, it calls for an ultra easy homemade dressing with kitchen staples. The honey-lime dressing is both zesty and bright with a hint of sweetness, rounding out this delicious avocado and corn salad!
What you’ll need
- Corn – choose firm, in-season corn with nice green husks and light-colored silk for maximum freshness and sweetness
- Avocados – when choosing, if an avocado gently yields when you press it, it’s ready to eat
- Tomatoes – use either grape or cherry
- Cilantro – this herb goes so well with the lime dressing
- Onion – we’re using red onion for additional crunch. It’s mild and ideal for eating raw in salads.
- Jalapeño pepper – for grassy flavor and zip! It doesn’t make this salad particularly spicy, but feel free to skip it or remove the seeds and membrane to make it milder.
- Dressing – the quick dressing has olive oil, lime juice, and honey
Helpful tips
- Can I use raw corn and skip cooking it? You can use raw sweet corn (other varieties are not recommended), but be sure to clean it thoroughly. It may taste less sweet than cooked corn, however.
- Can I make it ahead? Prep all the ingredients except for the avocado, and store them separately. Cut the avocados just before serving, and then toss everything together.
How to make corn salad with avocado
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the corn. When it’s done, drain it and put back in the pot along with cold water so that it cools down. Meanwhile, whisk together the dressing ingredients in a large salad bowl.
As the corn cools, prep the remaining salad ingredients, adding them to the salad bowl. Cut the corn kernels off the cobs and add to the bowl. Toss, give it a taste and adjust, and season generously with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like using one of these sturdy glass prep bowls for all my salads.
- Cut the corn off the cobs effortlessly with a sharp chef’s knife, and this is my go-to cutting board.
- I mix the dressing with this whisk and store limes in this adorable lime saver to keep them fresher for longer.
Substitutions and variations
- As with any salad, feel free to sub with whatever is in your fridge! Add in some cucumber for additional freshness. Cotija cheese, feta, or black beans would work for some protein. Fresh garden herbs (e.g. basil) would also be delish.
- If you have a BBQ, you can definitely grill the corn, and that’ll add a wonderful smoky flavor to this recipe.
- I recommend using fresh corn if possible, but you could swap with frozen or canned corn in a pinch.
- One reader subbed pineapple for the tomato and loved it!
What to serve with corn salad
- This is a delicious salad to serve on the side with my Fish Tacos, or use it as a topping on your favorite tacos. You can also eat it by itself with some tortilla chips. So good!
- Try this salad with my Skillet Salsa Chicken or Santa Fe Chicken Skillet for more Tex-Mex goodness.
- It’s great at a BBQ alongside other seasonal faves like my Best Coleslaw and Easy Grilled Pork Chops. Don’t forget the Sweet Tea!
Leftovers and storage
- Since avocado browns quite quickly, I recommend eating this within a day or so. Tightly seal the salad bowl, or transfer to an airtight storage container. Also see my make-ahead tip above.
- I don’t recommend freezing any component of this recipe.
If you made this corn and avocado salad recipe, please leave a star rating and review below! I’d love to hear from you. Tag me on Instagram if you made this or any S&L recipe.
Avocado Corn Salad
Ingredients
- 4 ears corn husks & silk removed
- 3 large avocados
- 1 cup little tomatoes (grape, cherry, etc.) cut into halves
- 1 bunch cilantro chopped
- 1/3 cup chopped red onion
- 1 jalapeno pepper chopped
- Salt & pepper to taste
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1/2 tablespoon honey
Instructions
- Bring a large pot of water to a boil, and using tongs, insert the cobs of corn and cook for 4 minutes. Once they're done, drain them and fill the pot with cold water to stop the corn from cooking and to cool it.
- Meanwhile, add the dressing ingredients to a large salad bowl and whisk until combined.
- While the corn cools, prep the remaining salad ingredients and add them to the bowl.
- Once the corn is cool, cut the corn off the cobs and add it to the salad bowl.
- Toss until combined and taste and adjust as needed (e.g. add a splash more lime juice). Season generously with salt & pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a delicious summer salad! I love it with grilled corn and sometimes add some grilled chicken for a perfect lunch. So easy and super tasty!
Thank you, Adrienne! 😀
Oh my gosh!! This is just a wonderful, tasty, crisp salad! We made it alongside burgers, but will use it again with many more dishes!
Thank you so much for your review, Jennifer! Glad you liked it! 😀
I made this yesterday and my friends were raving about it at our Canada Day party! I didn’t have tomatoes so I substituted pineapple and it made a fantastic salsa/dip with tortilla chips! I made it again today to top some air fryer salmon and my family also loved it! Put this in your summer rotation!
I’m thrilled you enjoyed it, Alexandra!! 😀 Thanks so much for your review!