This avocado corn salad is loaded with fresh corn, creamy avocado, cherry tomatoes, red onion, and a bright sprinkle of cilantro. Tossed in a light lime-garlic dressing with olive oil and a touch of chili, every bite is vibrant and refreshing. Serve alongside fish, grilled chicken, or steak for an easy summer meal.
Healthy Avocado Corn Salad With Tomato
If you want a versatile summer dish that complements nearly anything on the table, this avocado corn salad is a winner. It’s a favorite at summer gatherings because it’s fresh, colorful, and simple to prepare.
The salad is light but packed with flavor, and it improves as it sits in the tangy lime dressing. Best of all, it requires only a handful of wholesome ingredients and comes together quickly.
Enjoy this fresh-tasting salad as a side for barbecues, picnics, or weeknight dinners.
Ingredients needed
This salad celebrates real, wholesome produce. Here’s what to use for balanced texture and flavor:
- Corn: Fresh grilled or boiled corn cut from the cob is ideal. Canned or frozen corn works fine—drain canned corn and thaw frozen before using.
- Avocado: Choose ripe but firm avocados so the pieces hold their shape and add creamy texture without turning mushy.
- Tomatoes: Grape or cherry tomatoes are perfect—sweet and juicy—but any tomato you prefer is fine.
- Red onion: Adds a mild bite; you can substitute green or white onion if preferred.
- Cilantro: Brightens the salad; add more to taste or swap with parsley or dill if you don’t like cilantro.
- Jalapeño: Optional, for a fresh spicy kick.
Tip: Black beans are not included in the basic recipe but make a nutritious addition for extra fiber and protein.
Salad dressing
- Lime juice and zest
- Garlic, minced
- Olive oil (or avocado oil)
- Salt, pepper, and optional red chili flakes
Kitchen tools required
Basic kitchen tools make this salad quick to prepare:
- Large mixing bowl
- Small bowl for dressing
- Sharp kitchen knife
- Whisk
- Salad tongs or spoon for tossing
Measuring tools: 1/4 cup, 1/3 cup, 1/2 teaspoon, and 1 teaspoon.
How to make corn and avocado salad
This corn and avocado salad is easy to assemble and packed with bright flavors. Prepare your corn by grilling or boiling, then cut the kernels from the cob. If using canned corn, be sure to drain and rinse it.
Combine the corn with diced avocado, halved or quartered tomatoes, finely diced red onion, and chopped cilantro in a large bowl. Add diced jalapeño if you want heat.
Make the dressing by whisking lime juice and zest with minced garlic, olive oil, salt, pepper, and a pinch of red chili flakes. Drizzle the dressing over the salad and toss gently to combine so the avocado stays intact.
Chill the salad for at least one hour to let flavors meld; for best results, refrigerate for about four hours. Serve chilled or at room temperature.
Recipe Tips
Below are answers to common questions about this corn salad. If you have others, try the variations suggested or adjust seasonings to taste.
Is it better to use canned corn or frozen corn?
Canned corn is softer, while frozen corn tends to have a fresher, slightly firmer bite. Use whichever texture you prefer or what’s most convenient.
Can I add cheese to this avocado corn salad?
Yes—crumbled feta or queso fresco pair beautifully with the salad’s bright flavors.
I’m not a fan of cilantro. Can I use a different herb?
Absolutely. Parsley or dill are excellent substitutes that keep the salad fresh tasting.
Should I use fresh limes?
Fresh lime juice and zest give the best flavor. Bottled lime juice can be used in a pinch but won’t be as vibrant.
What’s another oil I can use for the dressing?
Grapeseed oil or avocado oil are mild alternatives to olive oil and work well.
What can I use instead of jalapeño?
For no heat, use diced red bell pepper. For more heat, try a serrano pepper.
Storing leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. The salad is freshest within two days; avocado may darken slightly but the flavors remain enjoyable.
If you liked this recipe, you’ll want to try these!
Try other favorite salads for more summer-ready sides and mains.
- Easy Italian Pasta Salad Recipe
- Cold Thai Noodle Salad With Shrimp
- Grilled Greek Chicken Salad
- Moroccan Couscous Salad
- Fresh Watermelon Salad With Feta
All recipes by Erin Morrissey and photos credited to the original photographer.
If you make this salad, leave a comment below and share how it turned out. Tag the recipe creator on social media and use the hashtag to be featured!
Avocado Corn Salad
This avocado corn salad is an easy, healthy summer recipe made with avocado, corn, tomato, lime, and fresh cilantro. Pairs well with fish, grilled chicken, or steak.
Total: 10 minutes
Pin it
Ingredients
- 4 ears of corn, shucked and cooked, or about 2 (15 oz) cans of corn, drained.
- 3 avocados, diced.
- 1 lb cherry or grape tomatoes, halved or quartered.
- 1 small red onion, finely diced.
- 1/3 cup cilantro, roughly chopped.
- 2 limes, juiced.
- 1 tsp lime zest.
- 2 cloves garlic, minced.
- 1/4 cup olive oil (or avocado oil).
- 1 tsp salt.
- 1/2 tsp pepper.
- 1/2 tsp red pepper flakes (optional).
- 1 jalapeño, diced (optional).
Instructions
- Prepare corn by grilling or boiling, then cut kernels from the cob. If using canned corn, drain and rinse.
- Place corn in a large bowl and add diced avocado, tomatoes, red onion, cilantro, and optional jalapeño.
- In a small bowl, whisk together lime juice, lime zest, minced garlic, olive oil, salt, pepper, and red pepper flakes.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill in the refrigerator for at least one hour; about four hours is ideal for the flavors to meld.
- Serve cold or at room temperature.
Category: salad, gluten-free, dairy-free, nut-free
Method: dip
Cuisine: American
Diet: Gluten Free