This Avocado Corn Salad is so pretty and healthy! With the bright green from the avocados, the sweet summer yellow from the corn, and all of the gorgeous red from the tomatoes and red bell peppers.
When spring and summer arrive, I like to use fresh, seasonal ingredients in my recipes as much as possible. This salad incorporates some of my favorites: avocado and corn!
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🌟 What makes this salad amazing
This bright, crisp salad is a versatile complement to any meal. Here are just a few reasons why I love it:
- Quick: This tasty salad comes together in under 30 minutes!
- Great for get togethers: Serve it as a side salad at picnics, barbecues, and potlucks!
- Easy-to-find ingredients: You can make this salad with items you probably already have in your pantry.
🛒 Ingredient notes
Corn – I like to use fresh ears of corn rather than pre-bought canned corn; it’s simply more flavorful.
Avocados – Look for avocados that give a little when you press them a bit firmly. It they feel mushy, they’re overripe.
Lime zest – I add a bit of lime zest for some added cirtusy flavor.
✅ Step-by-step instructions
Here’s how to make this avocado corn salad:
- Boil corn in a large pot of salted, already-boiling water and boil for 3-5 minutes, until tender.
- In a medium bowl, toss avocados with lemon juice.
- Add avocados, tomatoes, red peppers, onions, and lime zest into the bowl with the corn.
- In a medium bowl, whisk lime juice, olive oil, salt, pepper, and garlic. Pour over the large bowl of other ingredients.
- Gently toss all ingredients together and refrigerate until ready to serve.
- Just before serving, toss in cilantro.
Full measurements and detailed instructions are below, in the printable recipe card.
❓Recipe FAQs
Avocados can ripen very quickly once cut, so plan to make this salad shortly before you serve for the best freshness.
More delicious salad recipes
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Avocado Corn Salad
Ingredients
- 4 ears of corn, with husks removed
- 4 avocados, diced
- ⅓ cup fresh lemon juice, as much juice as you can get from one lemon
- 2 pints grape tomatoes, sliced in half
- 2 red bell peppers, diced
- 1 cup finely chopped red onion
- 1 Tablespoon lime zest
- ½ cup freshly squeezed lime juice
- ⅓ cup olive oil
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 garlic clove, minced
- 1 Tablespoon finely chopped cilantro
Instructions
- Boil corn in a large pot of salted, already-boiling water and boil for 3-5 minutes, until tender. Remove from heat and shuck into a large bowl. Set aside.
- In a medium bowl, toss avocados with lemon juice.
- Add avocados, tomatoes, red peppers, onions, and lime zest into the bowl with the corn.
- In a medium bowl, whisk lime juice, olive oil, salt, pepper, and garlic. Pour over the large bowl of other ingredients.
- Gently toss all ingredients together and refrigerate until ready to serve.
- Just before serving, toss in cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, please! I have made a similar corn salad, and the combination of these flavors is delicious!!
It is a great combo of flavors!