Avocado Corn Salad (VIDEO)
This Avocado Corn Salad is a bright and feel good salad that’s loaded with grilled corn, creamy avocado, cherry tomatoes and the dressing gives it amazing fresh flavor. This is a crowd pleasing fresh corn salad that always dissapears fast!
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Perfect for summer parties and BBQ’s! I have to warn you though – the video below may elicit major cravings ;).
Avocado Corn Salad Recipe
Ingredients for Summer Corn Salad with Avocado:
This corn salad is loaded with all the best ingredients of summer. P.S. Do not skip the garlic, the dressing will mellow it out and it gives every bite irresistible flavor. This recipe has a short list of ingredients but it really doesn’t need anything more. It is an easy, excellent salad.
How to Cook Corn on the Cob:
There are several methods to cooking corn and all of them will work for this corn salad. We used grilled corn in this recipe because grilling gives it a smokey sweetness that is completely irresistible.
- How to grill corn on the cob: we soak the corn with the husks on and then place them directly on the grill for 18-20 minutes on med/high heat rotating every 5 minutes. Click for grilled corn recipe.
- How to bake corn on the cob: Place husks directly on the center oven rack and bake at 350˚F for 30 minutes. No need to soak the corn.
- How to boil corn on the cob: This is the quickest method. Place the shucked corn in a pot, cover with water, bring to a boil and add sugar (yes sugar!) then boil 15 minutes. Click here for boiled corn recipe.
Can I substitute with Fresh corn with Frozen Corn?
Yes! When corn is out of season, it is ok to use frozen corn. Canned corn is ok, but frozen is the better substitute. Sometimes it is even easier to find organic corn when it is frozen. Follow the package instructions to prepare frozen corn.
Watch How to Make Corn Salad:
See Natasha make this easy corn salad recipe. I hope it becomes a new favorite summer salad for you!
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Print-Friendly Recipe:
Avocado Corn Salad
This Avocado Corn Salad is a bright and feel good summer salad that’s loaded with grilled corn, creamy avocado, cherry tomatoes and the dressing gives it amazing fresh flavor.
Ingredients
- 1 lb cherry tomatoes halved or quartered
- 3 ears of corn cooked, shucked and cut off the cob
- 2 avocados peeled, pitted and sliced
- 1/2 red onion (medium) thinly sliced
- 1/4 cup cilantro chopped (1/2 small bunch)
- 2 Tbsp extra virgin olive oil
- 2 to 3 Tbsp lime juice from 1 to 2 limes
- 2 garlic cloves pressed or finely minced
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper
Instructions
-
In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
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Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What is your go-to salad for potlucks and summer parties? let me know in a comment below! 🙂
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made this 3 times and all love. I use red capsicum instead of tomatoes. Asking you if you think mint would work instead of the cilento?
Hi Sharna, I think mint might not meld well with the other flavors. I would suggest fresh dill or finely chopped parsley instead.
I loved this and so did my husband. Thank You
I’m so glad to hear it! Thank you for that awesome review!
Is there anything that I can use besides cilantro?
I have several family members who do not like the taste.
Hi Alicia, you could try adding fresh parsley to taste. I think fresh dill would taste great also.
so fresh and flavorful! absolute hit at my girls night in dinner !
That’s so awesome! Thank you so much for sharing that with me!
I’ve made this salad 3 times now; followed the recipe exactly. Everyone loves it and wants the recipe. I’m sharing with everyone. Not only are the colors beautiful, the fresh ingredients and delicious, perfect dressing makes it one of my favorite all time sides. I prepare it a day ahead keeping the corn in a separate container. I mix in the corn before the meal and add and mix in the dressing last. Thanks for sharing this recipe!
Forgot to say I add the avocados last as well
You’re welcome, Patricia! I’m so happy you enjoyed it!
I’ve made this 3 times already, my friends and family love it! Thank you so much for sharing, it was delicious every time. I followed the recipe to a T.
I’m so happy you enjoyed that. Thank you for sharing that with us!
If I make this a day ahead of time, will the avocados stay green because of the lime juice? Any tips on how to make sure it tastes fresh the next day? I saw the time about waiting to add the salt until just before eating. I want to make it for a tailgate. Thank you, can’t wait to try it!
Hi Kristy, this salad contains lemon which will preserve the avocado for a bit longer allowing the avocado to stay green.
Hola Natasha. No escribo ni a lo mucho el inglés sólo quiero que sepas que con tus recetas de ensaladas me an can izado toda mi vida mi presión arterial bajo mi colesterol bajo el cancer está más controlado y mi cuerpo lo siento mucho mejor grasias muchas grasias de todo corazón ❣
Wow! Thank you so much for sharing that with me Maria! I’m happy these salads have help you!
OK I like to make a huge salad with mostly Romain lettuce… Red pepper green pepper celery, fresh corn ,fresh tomatoes , hard boiled eggs even sometimes I use fresh asparagus raw if it’s really thin… Then I cook up a one serving size of either linguine or thin pasta or any pasta …then let it cool and put Italian salad dressing on it to keep it from sticking and add it to my salad… Everyone loves it!! It just adds a little bit more to “stick your ribs” … more filling. Honestly it sounds weird but everyone loves it! Btw I think you’re absolutely adorable!
That sounds divine! Thank you so much for sharing that with me!
Gonna make this in a few hours….totally looking forward to it….excited
So perfect for a Saturday! I hope you love it!
Just found this recipe, looking forward to making it! I like black bean salads too, this will make a nice addition to the summer salad roster 🙂
Thank you so much for sharing that with me.
this salad is so yummy…i have made it and added grilled chicken to it.
The best combo! Thank you so much for sharing that with me Sherry!
This looks so good.Thanks for Sharing such a useful post. Love it and i will never miss your post.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made it for the first time. Should I store it in the fridge till dinner time?
Hi Nancy, yes, cover with plastic wrap directly over the salad to keep the air out. I would also suggest not adding salt until ready to serve so it doesn’t get too juicy.
I made this last week for a trial run. Making a batch now. Very tasty. Thank you.
I’m so glad you enjoyed it, Peggy! Thank you for the wonderful review!
Because of you I added and you came to my Pinterest recipe box. It is called Natasha’s salads. I will try to make your salads one by one. Your poor and avocado salad that was a huge success. Keep it up!
Thank you so much for sharing that with me.
My go to is Cole slaw unless the weather is too warm.
Otherwise a regular salad with different lettuces, veggies, raisins, walnuts, fresh mozzarella. Drizzled with homemade balsamic dressing.
Thank you so much for sharing that with me.
If using frozen corn, how much should I use?
Hi Kathi, Yes! When corn is out of season, it is ok to use frozen corn. Canned corn is ok, but frozen is the better substitute. Sometimes it is even easier to find organic corn when it is frozen. Follow the package instructions to prepare frozen corn. The same amount should work fine. Depending on the size of the ear it should be about 3/4 cups per.
This is my new favorite summer salad. I discovered that I didn’t have to cook the corn first, just cut it off the cob raw. Fresh summer corn is so sweet and keeping it raw gave the salad an added crunch. So yummy!
I really like this recipe but the only thing i hate is it has tomato. Other than tomato its really a great recipe to have.
Thank you for sharing that with me!
I made a mini batch of this tonight to test it for a party I’m having in a few days. This is delicious and I’ll be making the recipe as it is. I am using a combination of regular frozen corn and frozen roasted corn from Trader Joe’s.
I’m so happy to hear that! Thank you for sharing your great review!
Delicious. Thank you for the recipe. And for all the other ones. They make me really happy!
Avocado Always my Fav!
I’m so happy you enjoyed that Melissa! We love avocados around here!
Natasha,
I have never RAVED about a salad in my entire life, but I can’t say enough about how much I loved this! The sweetness of the corn, with the perfect lime dressing is just so delicious. I think I’ll be living on this all summer. I won’t change a thing. Thank you so much for this recipe.
Bonnie
That’s just awesome!! Thank you for sharing your wonderful review Bonnie!
I added black beans and used frozen organic corn. Yummy!! Thank you for a quick and healthy meal or side idea!
You’re welcome! I’m so happy you enjoyed it Hilary!
Simple but brilliiant, and of course delicious. This salad is summer to me.
We love this salad during the summer! Thank you for sharing that awesome review with us Kristin!
Loving the ideal you aren’t using any heavy salad dressing that makes it soggy this is for sure a keeper we love olives so we added Kalamata ones, either way, this is an awesome salad for a lazy hot day for supper
I’m so happy to hear that! Thank you for sharing your great review!
Made this for a side for dinner tonight and it is a keeper . Once again your recipes do not disappoint ❣️
Sounds like you found another favorite! Thank you so much for sharing that with me, Sherie!
Hi Natasha, I’ve been looking at different corn salad recipes and this one is exactly what I’ve been searching for. Can’t wait to make it on the 4th of July. One question..if I make it a day ahead, would you suggest adding the avocado later, or do you think it would be OK overnight because of the lime? Thanks!
Hi Rose, this recipe always goes fast so I haven’t tested that stored but it should work & the lime will help the avocado! I hope you love this recipe!
I made it for a potluck last night. The only reason it wasn’t all eaten was someone else made the same salad. I slice the avocados directly into the lime juice and salt to ensure they won’t darken. But avocados always lose something after slicing, it would be better to add them shortly before serving.
It is a popular one! Thank you so much for sharing that with us!
Very nice salad! I used garden fresh tomatoes – yum. My husband doesn’t like cilantro much so I cut it back a little. It tastes so delicious!
I’m so happy to hear that! Thank you for sharing your great review!
Can you make ahead and serve cold? How warm should the corn be?
We serve it cold.
Delicious!!! This salad was so easy to make but so good. Great for a vegan diet too. Loved it.
I’m so happy to hear that! Thank you for sharing your great review, Barbara!
Could I leave out the garlic? Maybe add black beans. Love your recipes.
Hi Beth, I think that would still work to omit the garlic (although I think it does add great flavor) and adding black beans would be a nice touch. What you are describing reminds me of our cowboy caviar!
This recipe looks like such a great combo of summer flavors. I also like that it sounds like you can serve it room temp or even chill it to serve at a picnic. Can’t wait to try it!
I hope you love this recipe Scarlet!
How far ahead of time can I make this salad?
Hi Ruthann,Hi Joy! Our salad hasn’t lasted more than a day or so so I haven’t tested storing it for that long. It should last a couple of days for sure!
How much should I make to serve 50 people?
Hi Holly, we have a normal side salad serving size in the recipe card towards the bottom of the post, and if you click on it, you can scale the recipe (just be aware it doesn’t scale in the instructions, just the ingredients list), but it really depends on whether or not other sides or salads will be served so do keep that in consideration. If you had a variety of sides and salads, you could stretch this salad to 10 servings probably.
second time making it in 2 weeks. I’m addicted ! I add a splash of apple cider vinegar ! Yummy
That’s so awesome Dawn! Thank you for sharing that with me!
Hi Natasha, I made this corn salad yesterday for an early father’s day lunch. I had to use frozen corn, store was out of fresh. I roasted about three cups of frozen corn in the oven for about 20 minutes, just to dry it a little bit, then I added the rest of the ingredients. My family loved this, said it’s a keeper! We will be celebrating a great grandchild’s birthday in a couple of weeks and this corn salad will definitely be on the menu.
That’s the best! I’m so happy the entire family enjoyed that Lorraine! Happy birthday to your grandchild!
It looks so yummy. Can you post information about where to buy the garlic and lime tools you used in your demonstration video?
Hi Kim, we link most items in our recipe description or they can be found in our shop here.
The only problem with this…..was that there wasn’t enough! Big hit!
Sounds like you found a new favorite! Thank you for sharing that awesome review with me Marion!
How far in advance of eating can this be prepared? I’d like to take it to a party during Memorial Day weekend but don’t want it to get soggy.
Hi Nan, we enjoy it fresh however this salad contains lime which will preserve the avocado for a bit longer allowing the avocado to stay green.
I had my grandson and his girfriend help me make this for our Easter BBQ dinner.-It was the BOMB!!! Everyone loved it! You are my go to gal for recipe’s!!!
Aww that’s the best Fred! Thank you for sharing that with me!
Made it for Easter and it was a hit!
That’s just awesome!! Thank you for sharing your wonderful review
I just made the for lunch. I definetey will be making this again! So good!!
I’m so glad you enjoyed it, Michelle! Thank you for the wonderful review!
Could I add shrimp to this salad?
Hi Wendy! I haven’t tested that but I think that could work!
Well we did it and was very very good.Have made it a few times without shrimp loved it..thanks.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This dish looks SO deliciously good. I wish I could eat that right now!
I hope you get to thry that soon, Maggie! Thank you for that awesome review!
Can I use Parsley or Basil instead of Cilantro for the seasoning? Do not like Cilantro.
Some basil or parsley will do the trick, Kathy! 🙂
Another great recipe. My family asking when I will be making it again. Flavorful and just plain delicious!!!!
I’m so happy you all enjoyed that. Thank you for sharing that with us!
So bright and fun looking. Thanks for this. I’m so excited about making this. I might add some feta cheese to it. Btw, how long could I keep this in the fridge for? I like to meal prep. Would this last for at least 5 days?
Hi Joy! I’m so happy you enjoyed this recipe! Our salad hasn’t lasted more than a day or so so I haven’t tested storing it for that long. It should last a couple of days for sure!
This salad is delicious! I had to make myself stop eating it. 🤤
That’s so great! It sounds like you have a new favorite!
I really dont care for cilantro. What other herbs might you use?
Hi Robin, some basil or parsley will do the trick!
I always love salad this one look more delicious and it is tough to wait for this! Thank you, Now I can make it for me.
I’m so happy to hear that! Thank you for sharing your great review!
Hey Natasha,
Our family is starting a new chapter in our life by going vegetarian. Could you please make more recipes that are for vegetarians? That would be such a blessing to me because I love your videos.
Hi Polina! Thank you for sharing that with us. We do have Vegetarian archives you can look into here. 🙂 Many of our recipes have comments from others noting how they have made it vegetarian-friendly as well 🙂 Thank you for the great review. Best wishes!
Just made this recipe and looks delicious! Will let the salad marinate! It taste good already too!!
That’s so great! Thank you for the wonderful review!
How Many servings does this make? how much (1/2 cup?) is a serving?
Hi Glinda, this recipe makes for 6 servings. I didn’t measure it by volume, however.
Hi, just wondering how much frozen corn to use in place of fresh? I want to add this to our Thanksgiving dinner menu, 🙂 . (also, when a cake recipe calls for regular flour, is it supposed to be sifted before or after measuring it or simply not sifted at all? Sounds like a silly question but …?) Thank you for all your recipes, you’re my favorite go to cooking wizard 🙂 !
Hi Marcie, Yes! When corn is out of season, it is ok to use frozen corn. Canned corn is ok, but frozen is the better substitute. Sometimes it is even easier to find organic corn when it is frozen. Follow the package instructions to prepare frozen corn. The same amount should work fine.
This was excellent!,, I did add some red pepper for some more pop of color, Next time I want to add some jalapeno pepper too think it would be a great addition.
I’m so happy you enjoyed that Jeff!
Natasha I was wondering the same thing, where I live fresh corn is out of season and I was going to use frozen corn but how much is the same amount? How much corn is on 3 ears of corn in cups? I’m going to make this this weekend! It looks so good!
Hi Julie, Yes! When corn is out of season, it is ok to use frozen corn. Canned corn is ok, but frozen is the better substitute. Sometimes it is even easier to find organic corn when it is frozen. Follow the package instructions to prepare frozen corn. The same amount should work fine. Depending on the size of the ear it should be about 3/4 cups per.
Thank you Natasha! Can’t wait to make it for our dinner party on the weekend!
You’re welcome! Enjoy!
I used one, family size package of Birds Eye frozen steam-ables corn and the proportions seemed to be spot on based on the video and photos. After cooking the corn in the microwave per the instructions, I “grilled” it in a cast iron skillet to give it the roasted flavor (use a little olive oil to prevent sticking). The salad was incredible; I could have eaten the whole bowl!
That’s so great! Thank you for sharing that with us!
Thanks for the tip to make the frozen corn taste grilled. Can’t wait to try this. Might add a little garlic powder to the dressing, because – garlic!
Fabulous recipe. Don’t like cilantro? Add a tiny pinch of cumin or leave cilantro out altogether. It’s an acquired taste. Another note. If making ahead, leave out the onions but rinse them-it removes some of the allium that gets strong when exposed to air (which is actually healthier). Cilantro gets bitter as well so toss them in upon serving. Wanna make it even more Mexican? Throw in a can of rinsed and drained black beans.
Thank you for sharing that with us Dave! I will have to try that!
This recipe is absolutely amazing. Thank you so much for sharing!!! Can’t wait to make more for future parties!
I’m so glad you enjoyed it! Thank you for the wonderful review!
I too dislike Cilanto, has anyone used anything else and how did it work for you?
Several of our readers have substituted this with fresh parsley instead and love it!
This looks yummy!! I thought about adding some chicken. What do you think?
Hi Maribel, I bet you would love our chicken avocado salad.
Can you use canned corn? And if you have, how did you do it?
Hi Cynthia, you can use well drained corn and just add it into the salad. Fresh has the best flavor, but canned will work when it’s not in season. You can also use frozen (prepare it according to package instructions then cool and add to salad).
This is a wonderfully delicious, fresh recipe.
Isn’t it great! Thank you for the great review, Jane!
Made this salad and it did not disappoint. Just for fun, flavor and color, I added a sliced/diced yellow bell pepper. Outstanding!
Hi Natalie! I’m so happy you enjoyed this! That sounds like a great addition. Thank you for sharing that with us.
I made this last weekend for a family get-together and it was big hit! I substituted fresh parsley for the cilantro (not a fan) and it worked just fine I also added fresh diced and seeded cucumbers just for more crunch even my picky husband loved it! I will be making this again!!
I’m so happy you enjoyed that, Sheila! Thank you for sharing this with me
Hate cilantro, what can I substitute?
Hi Deborah! Basil or parsley may work.
I made this salad today! Very fresh and tasty!
I’m so happy you enjoyed that Elizabeth!
This salad is amazing! I’ve never used grilled corn in salads before and I believe I missed a lot because of that… It gives a great fresh taste to the salad and it is perfect to accompany any either fish or meat meal. I just eat it by itself and love it this way, too! 🙂 Thank you, Natasha!
Isn’t it amazing Irina! Thank you for the wonderful review!
Delicious! This recipe is a keeper!
I’m so happy you discovered out blog! Thank you for the great review!
Natasha, you are the best cook online! You never disappoint!!!
I made this for lunch and I’m one happy camper…
Thank you so much for sharing all
your wonderful recipes.
You’re so welcome Darlene! I’m happy you enjoyed this recipe! I love it also!
The recipe on corn salad is looking very delicious, I am definitely going to try this at home. Thanks for sharing this informative post.
It is my pleasure! Thank you for the wonderful review, Natasha! Hey great name! 🙂
It seems to be very tempting food to see. Thanks for sharing. I hope you also need
Best Gas Stove Cookware for comfortably cooking. 😀
Thank you
This salad is delish! Made this last night.
I’m so glad you enjoyed it!
This looks delicious! When I make fresh corn salads I usually don’t cook the corn-would that work for this recipe? I like the crunch the uncooked corn gives a dish
I don’t see why not if that’s how you like it! Let me know if you experiment!
I’ve never baked corn in the oven before. Has anyone had good luck with it? I don’t feel like going the grilling route this time.
Hi Sarah, you can place the husks directly on the center oven rack and bake at 350˚F for 30 minutes. No need to soak the corn. 🙂
I am making this salad for a picnic tomorrow and did the corn in the oven. This was the easiest way by far. My grandson come into the house and said he smelled corn and had to have a piece. Luckily I baked extra.
I’m so happy you all liked it! It is pretty easy to make!
LOVED this salad! I’ll be making this one again! Thank you for another great recipe Natasha!
I’m so happy you enjoyed that Leslie! Thank you for the wonderful review.
Will this keep or does the avocado get really brown if not served quickly? Thanks
Hi Missy. This salad contains lemon which will preserve the avocado for a bit longer allowing the avocado to stay green.
Hi Natasha, I don’t see lemon listed. Am I missing it? I too was concerned that the avocado would turn brown if I make the salad in the morning. Thank you.
Hi Joan. We have lime listed 🙂 2 to 3 Tbsp lime juice from 1 to 2 limes. I hope this helps
Hi Natasha just want to know if you brush the Spanish” corn butter sauce on corn before you add it to the yummy salad?
Hi Elbie, when making the corn for the salad, I do not brush with the flavored butter since the salad dressing provides plenty of flavor 🙂
This is a wonderful salad. Summer is great for one plate meals, so put it in the middle of the platter surrounded by Italian sausages and grilled peaches the first time and with sausages and grilled plumbs the 2nd time. Have also done the same with the tomato and avacado salad that you posted earlier (which has become our favourite)
Hi Bill! Those ideas sound so yummy! Thanks for sharing and I am so glad you are enjoying our recipes!
Hi! Do you mix the ingredients for dressing or just add them one at the time? I’ve made the Avocado Srimp salad twice and it was fantastic. Thank you!
Hi Anda! Great question. We put the ingredients in one at the time no need to mix them together before hand.
Oh my gosh this is delicious and you are so right about the garlic. I forgot the cilantro, so it was missing some color. I am not a big fan of cilantro and might substitute basil or parsley, but first i am gong to try the cilantro. We cooked our corn in the microwave, i can imagine that grilled corn would knock it out of the ballpark!
I’m so happy you loved it!!! YAY!! Thank you for the amazing review 🙂
How do you cook your corn in the microwave? Sounds good.
Here’s how I do it: leave husks on and cook on high for 5-6 minutes per ear. Silicone hot mitts or half mitts really help with the rest. Use a hefty knife to cut thru corn, husk and all, about an inch from the stem end. Then grab the top end of the ear and slide the corn out. Usually it comes out perfectly clean.
Thank you for sharing that with us Jennifer!
Natasha, you truly are THE MASTER of fresh, flavorful and healthy salads! All ingredients pair perfectly together. YUM! I can eat this all summer long.
Wow! Thank you so much for your kind words and wonderful review, Tania!
That salad looks so goood!!!. Totally going to try it out. And Can I use lemon instead of lime?
Hi Julie, yes! That will still work great. We used lemon in our chicken avocado salad as well as our cucumber tomato avocado salad it works very well.
Just wondering….where did your For Bloggers page go? Thanks!:)
Hi Denae, I moved the link to the bottom of the blog in the footer. Look for the link titled “Start A Blog” 🙂