Name: Avocado Corn Salad
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 1 lb cherry tomatoes, halved or quartered; 3 ears corn, cooked, shucked, and cut off the cob (about 2 1/4 cups kernels); 2 avocados, peeled, pitted, and sliced; 1/2 medium red onion, thinly sliced; 1/4 cup cilantro, chopped (about 1/2 small bunch); 2 tbsp extra virgin olive oil; 2–3 tbsp lime juice (from 1–2 limes); 2 garlic cloves, pressed or finely minced; 1 tsp sea salt (or 3/4 tsp table salt); 1/8 tsp black pepper

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This Avocado Corn Salad is my go-to summer side dish when I want something fresh, colorful, and packed with flavor. It combines sweet grilled corn, creamy avocado, juicy cherry tomatoes, and a zesty lime dressing. It’s a recipe that feels light yet satisfying, perfect for warm-weather gatherings.

Why You’ll Love This Recipe

I like how this salad is simple to make but never fails to impress. The smoky sweetness of grilled corn pairs perfectly with the creamy avocado, while the lime juice brightens every bite. I can prepare it ahead of time, and it’s always a hit at barbecues, picnics, or weeknight dinners. The ingredients are fresh and wholesome, making me feel good about going back for seconds.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb cherry tomatoes, halved or quartered
3 ears of corn, cooked, shucked, and cut off the cob
2 avocados, peeled, pitted, and sliced
1/2 medium red onion, thinly sliced
1/4 cup cilantro, chopped (about 1/2 small bunch)
2 Tbsp extra virgin olive oil
2 to 3 Tbsp lime juice (from 1 to 2 limes)
2 garlic cloves, pressed or finely minced
1 tsp sea salt (or 3/4 tsp table salt)
1/8 tsp black pepper

directions

I start by adding the tomatoes, corn kernels, avocado slices, red onion, cilantro, and garlic to a large salad bowl. I drizzle olive oil and lime juice over the top, sprinkle with salt and pepper, and toss everything gently until just combined. The key is to mix carefully so the avocado stays intact. I serve it immediately for the freshest flavor.

Servings and timing

This recipe serves about 6 people as a side dish. It takes around 10 minutes of prep time plus 18 minutes to grill the corn (or less if I use pre-cooked corn), for a total of roughly 28 minutes.

Variations

I sometimes swap cherry tomatoes for diced regular tomatoes if that’s what I have on hand.
When I want extra protein, I add black beans or chickpeas.
For a tangy twist, I sprinkle crumbled feta or goat cheese on top.
If I’m avoiding cilantro, I replace it with fresh parsley.
I’ve even tried adding diced mango or pineapple for a tropical touch.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. The lime juice helps slow avocado browning, but I prefer adding fresh avocado just before serving if I’m making it ahead. Since it’s a fresh salad, I don’t reheat it — I enjoy it chilled or at room temperature.

FAQs

How can I make this salad ahead of time?

I prepare all the ingredients except the avocado, then add it just before serving to keep it fresh.

Can I use frozen corn instead of fresh?

Yes, I use about 2 1/4 cups of thawed frozen corn when fresh isn’t available.

What protein goes well with this salad?

Grilled chicken, shrimp, or even steak pairs beautifully with the flavors in this dish.

How do I keep the avocado from turning brown?

I toss the avocado with lime juice right after cutting it. The acidity slows down browning.

Can I make this salad without cilantro?

Yes, I often use parsley or fresh basil instead for a different herb profile.

Conclusion

I love how this Avocado Corn Salad delivers big flavor with minimal effort. It’s versatile, fresh, and vibrant — exactly what I want in a summer salad. Whether I’m serving it alongside grilled meats or enjoying it as a light lunch, it always earns compliments and leaves me feeling satisfied.

Avocado Corn Salad

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Author: Yusraa
Total Time: 28 minutes
Yield: 6 servings
Diet: Vegan

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Description

A fresh, colorful summer salad made with grilled corn, creamy avocado, juicy cherry tomatoes, and a zesty lime dressing—perfect as a side dish or light lunch.

Ingredients

1 lb cherry tomatoes, halved or quartered

3 ears corn, cooked, shucked, and cut off the cob (about 2 1/4 cups kernels)

2 avocados, peeled, pitted, and sliced

1/2 medium red onion, thinly sliced

1/4 cup cilantro, chopped (about 1/2 small bunch)

2 tbsp extra virgin olive oil

2–3 tbsp lime juice (from 1–2 limes)

2 garlic cloves, pressed or finely minced

1 tsp sea salt (or 3/4 tsp table salt)

1/8 tsp black pepper

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Instructions

Add cherry tomatoes, corn kernels, avocado slices, red onion, cilantro, and garlic to a large salad bowl.
Drizzle with olive oil and lime juice.
Sprinkle with sea salt and black pepper.
Toss gently until just combined, being careful not to mash the avocado.
Serve immediately for best flavor and texture.