Introduction
This Avocado Corn Salad is a celebration of summer’s best produce, combining sweet corn, creamy avocado, and juicy tomatoes in a zesty, smoky lime dressing. It’s the perfect balance of fresh, vibrant flavors and satisfying textures, making it an ideal side dish or light main course. You can easily customize it to suit your taste or whatever you have on hand.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 4 cups corn kernels (fresh, canned or thawed from frozen)
- 1 1/2 cups cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 2 avocados (diced)
- 1/3 cup cilantro leaves (chopped, plus more for garnish)
- 1/3 cup olive oil
- 1 tablespoon honey
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 3/4 teaspoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- If using fresh corn, husk the ears. You can cook the corn by grilling, boiling, or roasting. For boiling, bring a pot of salted water to a boil, add corn, and cook for 5-8 minutes until tender. Let cool, then slice the kernels off the cob. If using canned or frozen corn, drain or thaw thoroughly.
- In a large mixing bowl, combine the prepared corn kernels, halved cherry tomatoes, and thinly sliced red onion.
- In a small bowl or jar, whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, and pepper until well combined and emulsified.
- Pour about two-thirds of the dressing over the corn mixture and toss gently to coat. Let the salad sit for 5-10 minutes to allow the flavors to meld.
- Just before serving, dice the avocados and chop the cilantro. Gently fold the diced avocado and chopped cilantro into the salad.
- Drizzle with the remaining dressing, give one final gentle toss, and garnish with extra cilantro leaves. Serve immediately.
Variations
- Grilled: For a smoky flavor, grill whole ears of corn before cutting off the kernels. You can also grill the halved cherry tomatoes and red onion slices for a charred effect.
- Make it a Main: Serve the salad over a bed of leafy greens, mixed with cooked quinoa, or alongside grilled chicken or shrimp to turn it into a hearty meal.
- Texture Twist: For added crunch, serve the salad in crispy tortilla bowls or with a side of tortilla chips for scooping.
- Dressing First: For a more intense flavor, marinate the red onion in the dressing for 10-15 minutes before adding the rest of the ingredients to mellow its sharpness.
Tips for Success
- Add the avocado just before serving to prevent it from turning brown and becoming mushy in the salad.
- If your corn is very sweet, you can reduce the honey in the dressing by half. Always taste and adjust seasoning after mixing.
- To easily slice cherry tomatoes, place them between two plastic container lids and carefully slice through the gap with a sharp knife to halve many at once.
- For the best flavor, let the dressed corn, tomato, and onion mixture sit for a few minutes before adding the avocado to allow the vegetables to absorb the dressing.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 1 day. The avocado will soften and may brown slightly, but the salad will still taste good. This salad is best served cold and fresh, so reheating is not recommended.
FAQ
Can I make this salad ahead of time?
You can prep the corn mixture and dressing up to a day ahead. Keep them separate in the fridge, then combine and add the avocado and cilantro just before serving for the best texture.
What can I use if I don’t have fresh cilantro?
You can substitute with fresh parsley for a different herbal note, or simply omit it. The dressing provides plenty of flavor on its own.
My avocado is ripe now but I’m not serving the salad for a few hours. What should I do?
Keep the whole, uncut avocado at room temperature. Dice it and add it to the salad at the very last moment to maintain its color and firm texture.
Is there a substitute for honey?
Yes, you can use an equal amount of maple syrup or agave nectar to keep the recipe vegan, or simply omit it for a less sweet, more tangy dressing.
Can I use frozen corn?
Absolutely. Thaw frozen corn completely and pat it dry with a paper towel to remove excess moisture before using. You can also give it a quick sauté in a dry pan for a toastier flavor.
How can I tell if my corn is cooked enough?
Fresh corn is ready when the kernels are bright yellow (or white) and tender to the bite but still have a slight pop. They should not taste starchy or raw.
