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!

Fresh Corn salad with avocado mixed together in a bowl

Perfect for summer parties and BBQ’s! I have to warn you though – the video below may elicit major cravings ;).

Avocado Corn Salad Recipe

Avocado Corn Salad recipe up close

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.

Ingredients for summer corn salad with avocado, tomatoes, cilantro, red onion, garlic and lime juice

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.

How to cook corn on the cob for corn salad

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.

Corn salad with avocado, corn, tomatoes

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

5 from 19 votes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
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 corn salad that always dissapears fast! | natashaskitchen.com

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Keyword: corn salad
Calories: 206 kcal
Servings: 6 as a side salad

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

  1. 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.
  2. 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.
Nutrition Facts
Avocado Corn Salad
Amount Per Serving
Calories 206 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Sodium 408mg 17%
Potassium 624mg 18%
Total Carbohydrates 18g 6%
Dietary Fiber 6g 24%
Sugars 5g
Protein 3g 6%
Vitamin A 11.9%
Vitamin C 34.1%
Calcium 2%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.

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! 🙂

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 corn salad that always dissapears fast! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Polina Bondarchuk
    December 15, 2018

    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. Reply

    • Natashas Kitchen
      December 15, 2018

      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! Reply

  • Tonya Smith
    December 10, 2018

    Just made this recipe and looks delicious! Will let the salad marinate! It taste good already too!! Reply

    • Natashas Kitchen
      December 10, 2018

      That’s so great! Thank you for the wonderful review! Reply

  • marcie pewterbaugh
    November 7, 2018

    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 🙂 ! Reply

    • Natashas Kitchen
      November 7, 2018

      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. Reply

      • Jeff
        November 11, 2018

        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. Reply

        • Natashas Kitchen
          November 11, 2018

          I’m so happy you enjoyed that Jeff! Reply

      • Julie
        December 3, 2018

        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! Reply

        • Natashas Kitchen
          December 3, 2018

          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. Reply

          • Julie
            December 4, 2018

            Thank you Natasha! Can’t wait to make it for our dinner party on the weekend!

          • Natashas Kitchen
            December 4, 2018

            You’re welcome! Enjoy!

    • Mark Lucas
      December 4, 2018

      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! Reply

      • Natashas Kitchen
        December 4, 2018

        That’s so great! Thank you for sharing that with us! Reply

  • Dave
    November 6, 2018

    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. Reply

    • Natashas Kitchen
      November 6, 2018

      Thank you for sharing that with us Dave! I will have to try that! Reply

  • Shauna
    November 3, 2018

    This recipe is absolutely amazing. Thank you so much for sharing!!! Can’t wait to make more for future parties! Reply

    • Natashas Kitchen
      November 3, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Sandra
    October 22, 2018

    I too dislike Cilanto, has anyone used anything else and how did it work for you? Reply

    • Natashas Kitchen
      October 22, 2018

      Several of our readers have substituted this with fresh parsley instead and love it! Reply

  • Maribel S Alvarado
    October 15, 2018

    This looks yummy!! I thought about adding some chicken. What do you think? Reply

  • Cynthia Phillips
    September 19, 2018

    Can you use canned corn? And if you have, how did you do it? Reply

    • Natasha
      September 19, 2018

      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). Reply

  • Jane
    September 3, 2018

    This is a wonderfully delicious, fresh recipe. Reply

    • Natashas Kitchen
      September 3, 2018

      Isn’t it great! Thank you for the great review, Jane! Reply

  • natalie sims
    September 2, 2018

    Made this salad and it did not disappoint. Just for fun, flavor and color, I added a sliced/diced yellow bell pepper. Outstanding! Reply

    • Natashas Kitchen
      September 2, 2018

      Hi Natalie! I’m so happy you enjoyed this! That sounds like a great addition. Thank you for sharing that with us. Reply

  • Sheila
    September 1, 2018

    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!! Reply

    • Natashas Kitchen
      September 1, 2018

      I’m so happy you enjoyed that, Sheila! Thank you for sharing this with me Reply

  • Deborah Sanders
    August 21, 2018

    Hate cilantro, what can I substitute? Reply

    • Natashas Kitchen
      August 21, 2018

      Hi Deborah! Basil or parsley may work. Reply

  • Elizabeth
    August 21, 2018

    I made this salad today! Very fresh and tasty! Reply

    • Natashas Kitchen
      August 21, 2018

      I’m so happy you enjoyed that Elizabeth! Reply

  • Irina Y.
    August 13, 2018

    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! Reply

    • Natashas Kitchen
      August 13, 2018

      Isn’t it amazing Irina! Thank you for the wonderful review! Reply

  • Blondie
    August 12, 2018

    Delicious! This recipe is a keeper! Reply

    • Natashas Kitchen
      August 12, 2018

      I’m so happy you discovered out blog! Thank you for the great review! Reply

  • Darlene
    August 8, 2018

    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. Reply

    • Natashas Kitchen
      August 8, 2018

      You’re so welcome Darlene! I’m happy you enjoyed this recipe! I love it also! Reply

  • Natasha Minocha
    August 4, 2018

    The recipe on corn salad is looking very delicious, I am definitely going to try this at home. Thanks for sharing this informative post. Reply

    • Natashas Kitchen
      August 4, 2018

      It is my pleasure! Thank you for the wonderful review, Natasha! Hey great name! 🙂 Reply

  • Sabbir Ahmed
    July 27, 2018

    It seems to be very tempting food to see. Thanks for sharing. I hope you also need
    Best Gas Stove Cookware for comfortably cooking. 😀 Reply

    • Natashas Kitchen
      July 27, 2018

      Thank you Reply

  • S Lentini
    July 24, 2018

    This salad is delish! Made this last night. Reply

    • Natashas Kitchen
      July 24, 2018

      I’m so glad you enjoyed it! Reply

  • Katy
    July 24, 2018

    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 Reply

    • Natashas Kitchen
      July 24, 2018

      I don’t see why not if that’s how you like it! Let me know if you experiment! Reply

  • Sarah Beth
    July 19, 2018

    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. Reply

    • Natashas Kitchen
      July 19, 2018

      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. 🙂 Reply

    • Cheryl
      September 1, 2018

      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. Reply

      • Natashas Kitchen
        September 1, 2018

        I’m so happy you all liked it! It is pretty easy to make! Reply

  • Leslie Little
    July 19, 2018

    LOVED this salad! I’ll be making this one again! Thank you for another great recipe Natasha! Reply

    • Natashas Kitchen
      July 19, 2018

      I’m so happy you enjoyed that Leslie! Thank you for the wonderful review. Reply

  • Missy
    July 18, 2018

    Will this keep or does the avocado get really brown if not served quickly? Thanks Reply

    • Natashas Kitchen
      July 18, 2018

      Hi Missy. This salad contains lemon which will preserve the avocado for a bit longer allowing the avocado to stay green. Reply

      • Joan Gossett
        September 22, 2018

        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. Reply

        • Natashas Kitchen
          September 22, 2018

          Hi Joan. We have lime listed 🙂 2 to 3 Tbsp lime juice from 1 to 2 limes. I hope this helps Reply

  • Elbie Fourie
    July 17, 2018

    Hi Natasha just want to know if you brush the Spanish” corn butter sauce on corn before you add it to the yummy salad? Reply

    • Natasha
      July 18, 2018

      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 🙂 Reply

  • Bill
    July 17, 2018

    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) Reply

    • Natasha
      July 17, 2018

      Hi Bill! Those ideas sound so yummy! Thanks for sharing and I am so glad you are enjoying our recipes! Reply

  • Anda
    July 16, 2018

    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! Reply

    • Natashas Kitchen
      July 16, 2018

      Hi Anda! Great question. We put the ingredients in one at the time no need to mix them together before hand. Reply

  • Natalie Rosentha
    July 15, 2018

    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! Reply

    • Natasha
      July 16, 2018

      I’m so happy you loved it!!! YAY!! Thank you for the amazing review 🙂 Reply

    • Mary
      August 16, 2018

      How do you cook your corn in the microwave? Sounds good. Reply

      • Jennifer
        August 21, 2018

        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. Reply

        • Natashas Kitchen
          August 21, 2018

          Thank you for sharing that with us Jennifer! Reply

  • Tania Sheff
    July 13, 2018

    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. Reply

    • Natashas Kitchen
      July 14, 2018

      Wow! Thank you so much for your kind words and wonderful review, Tania! Reply

  • July 13, 2018

    That salad looks so goood!!!. Totally going to try it out. And Can I use lemon instead of lime? Reply

  • July 13, 2018

    Just wondering….where did your For Bloggers page go? Thanks!:) Reply

    • Natasha
      July 13, 2018

      Hi Denae, I moved the link to the bottom of the blog in the footer. Look for the link titled “Start A Blog” 🙂 Reply

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