Looking for a fresh, vibrant salad that’s both nutritious and incredibly delicious? This Avocado and Corn Salad is my go-to recipe when I want something that’s quick to prepare but packed with flavor. The combination of creamy avocados and sweet corn creates a perfect balance, while a zesty lime dressing brings everything together beautifully. It’s an ideal side dish for summer barbecues or a light lunch option that’ll keep you satisfied.
Ingredients
- 2 ripe avocados, diced
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1 jalapeño pepper, seeded and finely diced
Instructions
- If using fresh corn, cook it briefly in boiling water for 3-4 minutes, then let it cool completely. For frozen corn, simply thaw and drain well.
- In a large bowl, whisk together lime juice, olive oil, minced garlic, salt, and pepper to make the dressing.
- Add the corn, red onion, and tomatoes to the bowl with the dressing. Toss gently to combine.
- Just before serving, add the diced avocados and chopped cilantro. Fold them in carefully to avoid mashing the avocados.
- Taste and adjust seasoning if needed. Add jalapeño if using.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 5 minutes (if using fresh corn)
Total Time: 20 minutes
Servings: 4-6 as a side dish
Recipe Notes
Here are some helpful tips to make this Avocado and Corn Salad perfect every time:
- Choose avocados that yield slightly to gentle pressure – they should be ripe but not too soft.
- To prevent the avocados from browning, make sure they’re well-coated in the lime dressing.
- If preparing in advance, add the avocados just before serving.
- For the best flavor, bring refrigerated ingredients to room temperature before combining.
- This salad can be stored in an airtight container for up to 24 hours, though it’s best enjoyed fresh.
- For a protein boost, add black beans or grilled chicken.
This versatile salad works great as a side dish, but you can also serve it as a fresh topping for tacos or as a dip with tortilla chips. The combination of textures and flavors makes it a crowd-pleaser at any gathering, and its nutritional profile – rich in healthy fats, fiber, and vitamins – makes it as wholesome as it is delicious.
Avocado and Corn Salad
Ingredients
- 2 ripe avocados diced
- 2 cups fresh or frozen corn kernels thawed if frozen
- 1 cup cherry tomatoes halved
- 1/3 cup red onion finely diced
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- 2 tablespoons extra virgin olive oil
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1 jalapeño pepper seeded and finely diced
Instructions
- If using fresh corn, cook it briefly in boiling water for 3-4 minutes, then let it cool completely. For frozen corn, simply thaw and drain well.
- In a large bowl, whisk together lime juice, olive oil, minced garlic, salt, and pepper to make the dressing.
- Add the corn, red onion, and tomatoes to the bowl with the dressing. Toss gently to combine.
- Just before serving, add the diced avocados and chopped cilantro. Fold them in carefully to avoid mashing the avocados.
- Taste and adjust seasoning if needed. Add jalapeño if using.