Description
This fresh corn salad with avocado is a vibrant, crunchy, and creamy summer side dish that comes together in just 15 minutes. Packed with sweet corn, ripe avocado, juicy tomatoes, and a zesty lime dressing, it’s the perfect healthy, gluten-free recipe for BBQs, picnics, or quick lunches.
Ingredients
Scale
- 3 cups fresh corn kernels (about 4 large ears, or use frozen/thawed or canned/drained)
- 2 large ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/3 cup cilantro, chopped (or flat-leaf parsley or basil as substitute)
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons fresh lime juice (about 1 large lime)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Prep the corn: If using fresh corn, shuck and rinse 4 large ears. Stand each cob upright on a cutting board and slice downward with a sharp knife to remove kernels (about 3 cups). If using frozen corn, measure 3 cups and thaw completely, then pat dry. For canned corn, drain and rinse well. (Optional: Blanch fresh kernels in boiling water for 2 minutes, then plunge into ice water and drain for a softer texture.)
- Dice the avocado: Halve and pit 2 large avocados. Score the flesh into cubes and scoop out with a spoon. Toss gently with a splash of lime juice to prevent browning.
- Chop the veggies: Halve cherry tomatoes, finely dice red onion, chop cilantro, and mince jalapeño if using.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
- Combine the salad: In a large mixing bowl, add corn, avocado, tomatoes, onion, cilantro, and jalapeño. Drizzle dressing over the top and toss gently with a spatula to combine, being careful not to mash the avocado.
- Taste and adjust: Add extra salt, pepper, or lime juice as needed. For more heat, add additional jalapeño or a dash of hot sauce.
- Serve: Transfer salad to a serving bowl or platter. Garnish with extra cilantro or lime wedges if desired. Serve immediately.
Notes
For best results, use the freshest corn available and add avocado and dressing just before serving to keep the salad vibrant. If prepping ahead, store the base salad and avocado separately. For extra flavor, add crumbled feta, black beans, or grilled chicken. Salad is best served chilled and does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (180g) per serving
- Calories: 180
- Sugar: 5
- Sodium: 220
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 24
- Fiber: 7
- Protein: 4
Keywords: corn salad, avocado salad, summer salad, gluten-free, vegetarian, easy side dish, picnic, BBQ, healthy salad, fresh corn, lime dressing