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 an amazing fresh flavor. This is a crowd-pleasing fresh corn salad that always disappears fast!
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Avocado Corn Salad Recipe
We love sweet summer corn for everything from Corn Guacamole to Corn Chowder and this Corn Salad is perfect for summer parties and BBQ’s! I have to warn you though – the video below may elicit major cravings. You just can’t go wrong with this combination of fresh ingredients and the dressing really makes the flavors pop.
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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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 of 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: Grilling corn in husks is easy. We pre-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. You can also grill corn in foil if you don’t have time to soak the corn.
- 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 5 minutes or until tender.
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 will also work when you aren’t able to find fresh or frozen, 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.
More Summer Salad Recipes:
These salads are so fresh, crisp, and the perfect side dish in summer. These salad recipes are loaded with fresh and healthy vegetables.
- Cucumber Tomato Avocado Salad – This is si fresh and especially delicious with garden cucumbers and tomatoes
- Cobb Salad – packed with protein and a meal in itself. You’ll love the dressing!
- Chickpea Salad – Chickpeas or Garbanzo beans are brilliant in salads because they are high in protein
- Avocado Tuna Salad – This one is so easy with canned tuna
- Caesar Salad – classic and simple with the best homemade dressing
Print-Friendly Corn Salad Recipe:
Avocado Corn 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
- 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.
- 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 Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This Corn Salad Recipe was originally published in June 2018. We spruced up the post, but the recipe is exactly the same.
Q: What is your go-to salad for potlucks and summer parties? let me know in a comment below! 🙂
Going to make this ahead as everyone has said it is just as good as the first day. Only question is do you make it with the avocados in it as well … don’t they brown ahead of time? Thanks!
Hi Gita, This salad contains lemon which will preserve the avocado for a bit longer allowing the avocado to stay green.
I LOVE this recipe and we made it soooo many times last summer, making it tonight for Hubby’s Birthday. But it does NOT contain lemon, you have lime in the recipe. LOL
Oh dear, I meant to say lime, not lemon, but thankfully they are really interchangeable in this recipe.
Can I substitute for cilantro I just do not like it.
Hello Cindy, you could try adding fresh parsley to taste. I think fresh dill would taste great also in place of cilantro.
Fabulous salad. I added cooked shrimp and elevated it even further. Definitely a keeper!!!
Thank you so much for your nice comments and feedback, Janet. Glad you enjoyed this recipe!
I make the avocado corn salad all the time but not enough. I add shrimp to make it a meal.
Yum! Great idea! Thank you so much for sharing that with me.
What a great salad to serve at a bbq! I prepare it in the morning so it deepens in flavor. Everybody loves it and it’s healthy and delicious. Dennis your other recipes as well!!👏
Perfect for a BBQ! I’m so glad you enjoyed it!
Can I make this salad ahead of time? Like a few hours before the party. Thank you!
Hi Wei, making it ahead will work; I had our leftovers in the fridge for 2 days, and it was as good as the first day.
I made this today, but I only put in half the cilantro.
Good and healthier than fries.
Al
I’m so glad you enjoyed it!
Made this tonight, so very yummy!
I’m glad you enjoyed it, Pam!
Will this recipe keep if I make this a day ahead and add the avocado just before serving? Also, could I add Israeli couscous to this salad to bulk it up a bit? If so – would you recommend adding in addition to the stated ingredient amounts, or sub in for part of the corn? Thanks!
Hi Margaret, making it ahead will work; I had our leftovers in the fridge for 2 days, and it was as good as the first day. I haven’t tested making this with couscous to advise on the outcome. If you experiment, let me know how you liked the recipe
Saw it this morning and made it fresh as a side for fresh hamburger dinner. We even have one picky vegetable eater. Salad is delicius, we all love it. Thank you for the idea and video 🙂
You’re welcome, Olga! I’m glad the video was helpful!
This corn salad is fantastic, I made it recently and ,OMG, I was blown away that it actually tasted so good. BTW, I’m a big fan of your work. Thanks for sharing this.
That’s just awesome! Thank you for sharing your wonderful review!
This is a good salad recipe to try. How long will the salad last or hold before turning brown? I would like to make it for meal prep.
Thanks
Hi Ina, I had our leftovers in the fridge for 2 days, and it was as good as the first day.
I have made this a few times and made it again as part of my dinner this evening, it is delicious and I highly recommend trying this recipe. Natasha never fails to put out a great recipe!
Love it! Thank you for your great review and recommendation, Danielle. We appreciate it.
Wondering how it would be if I left out the cilantro? Many have a love/hate affair with that ingredient.
Hi Lynda, you could try adding fresh parsley to taste. I think fresh dill would taste great also in place of cilantro.
love this! my family gobbled it up fast
That’s just awesome! Thank you for sharing your wonderful review!
The best salad ever! Aways goes first. Thank you for the recipe.
Do you have any Napa cabbage salad recipe? Thanks.
I’m so happy you’re enjoying this salad, Nataliya! That’s so great! I do not at this time, but that’s a great suggestion, thank you!
Sounds delicious! If I use sweet canned corn can I use it straight from the can, or do you suggest cooking it?
Hi Beth, fresh corn will give you the best flavor, but sweet canned or cooked frozen will also work. There are about two ears of corn packed into a can of corn.`
How soon before my potluck should I make this? How long does it last in the fridge before avacodos begin turning brown?
Looks delicious!
Hi Sheila, I had our leftovers in the fridge for 2 days, and it was as good as the first day.
It was yummy! I made it and everyone loved it!
I’m so happy to hear that, Jasleen! Thank you for sharing that with me.
Hi, if I use canned corn how many cans should I use.
Thanks 🙂
Hi Norma, fresh corn will give you the best flavor, but sweet canned or cooked frozen will also work. There are about two ears of corn packed into a can of corn.