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    Urban Bliss Life » All Recipes » Salad Recipes » Avocado Corn Salad

    Published: July 11, 2014 / Updated: February 12, 2021 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Avocado Corn Salad

    60 shares
    Jump to Recipe Print Recipe
    avocado corn salad
    avocado corn salad

    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.

    Avocado Corn Salad in a bowl with spoon.

    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!

    Jump to:
    • 🌟 What makes this salad amazing
    • 🛒 Ingredient notes
    • ✅ Step-by-step instructions
    • ❓Recipe FAQs
    • More delicious salad recipes
    • Avocado Corn Salad

    🌟 What makes this salad amazing

    Avocado Corn Salad with spoon and bowl.

    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

    ingredients for avocado corn salad: avocado, corn, grape tomatoes, red onion, garlic, lime juice, lemon juice.

    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

    avocado corn salad

    Here's how to make this avocado corn salad:

    1. Boil corn in a large pot of salted, already-boiling water and boil for 3-5 minutes, until tender.
    2. In a medium bowl, toss avocados with lemon juice.
    3. Add avocados, tomatoes, red peppers, onions, and lime zest into the bowl with the corn.
    4. In a medium bowl, whisk lime juice, olive oil, salt, pepper, and garlic. Pour over the large bowl of other ingredients.
    5. Gently toss all ingredients together and refrigerate until ready to serve.
    6. Just before serving, toss in cilantro.

    Full measurements and detailed instructions are below, in the printable recipe card.

    ❓Recipe FAQs

    Can I make this salad ahead of time?

    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

    • big bowl of Thai chicken salad with lime slices
      Thai Chicken Salad with Peanut Dressing (CPK Copycat Recipe)
    • Summer Corn & Quinoa Caprese Salad with tomatoes
      Quinoa Caprese Salad with Summer Corn
    • Mandarin Orange Chicken Salad
    • Southwest BBQ chicken salad
      Dairy Free Chicken Salad with Southwest Buttermilk Ranch Dressing

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    avocado corn salad

    Avocado Corn Salad

    5 from 1 vote
    Prep Time: 30 minutes mins
    Total Time: 30 minutes mins
    Recipe by Marlynn Schotland
    This is a bright, colorful, healthy vegan salad perfect as a main dish or a side salad!
    Servings: 8
    Calories: 323kcal
    PRINT PIN RATE

    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

    Storage tip: Avocado will ripen very quickly once it's been peeled, so it will only keep for a day or two in an airtight container in the fridge.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 323kcal | Carbohydrates: 28g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.004g | Sodium: 95mg | Potassium: 1014mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2161IU | Vitamin C: 78mg | Calcium: 36mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Reader Interactions

      Comments

      1. Bill Volckening says

        July 11, 2014 at 8:59 am

        Yes, please! I have made a similar corn salad, and the combination of these flavors is delicious!!

        Reply
        • Marlynn Jayme Schotland says

          July 13, 2014 at 8:15 pm

          It is a great combo of flavors!

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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