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! 🙂
The corn salad was so easy and delicious that it was hard to stop eating it all!!
I’m so happy it was a hit, Joanne! Thank you so much for sharing that with me!
Can I swap the lime juice for lemon juice? Love all your recipes!
Hi Liz, yes, that will work, they are interchangeable in this recipe.
Made this for 4th of July celebration and it was hit and quickly gone! Fabulous…..
Thank you for sharing, Sandee. I’m happy to hear that.
I eat this several times a week. Also good on top of fresh grilled salmon, I just love it, my favorite thing!!!
Yum, that sounds delicious! Thank you for the review, Susan. So glad you enjoy this salad.
I have tried a lot of your recipes and they are delicious. You are my go to to find recipes. Thank you for sharing!
Hi Pat! I am so happy to hear that. Thank you.
I have made this several times and it is always a hit! For people wondering if the avocado will turn brown… I’ve never had an issue with this happening even after a full 24 hours in the fridge. I think the acid from the lime juice prevents it. Thank you, Natasha, for posting this recipe!
Yes, that’s exactly right. Good to know that this is always a hit!
Favorite salad. I am at the lake and just roasted a bag of frozen corn on a griddle on the BBQ with salt and pepper. The Lazy Man’s way but looked nicely roasted and tasted great
Thank you so much for sharing that with me, Sue! I hope it was a hit!
This salad is delicious. I will be making it all summer long. The dressing really pulls it all together.
I’m so glad you enjoyed it, Kristin! Thank you for sharing your great feedback with me!
I would like to make this dish. Simply want to print the recipe. Your system does not allow that. I must launch something that I find unnecessarily cumbersome. Frankly, I don’t want the hassle. Sorry your site is not user friendly – like many well known cooks/chefs.
Hi Carol, you can easily print this recipe. I have just tried it and it works fine. All you have to do is click on Jump to recipe to go to the recipe card, click Print then save it as PDF and you can print from there. Hope that helps!
You Can Highlight and Copy, then open Word or whatever you use and paste. It’s easy and you can even include the picture if you want.
I find the website very user friendly…. from the “jump to recipe” button to the “print” button being right there by the recipe. Printed for me with no issues!
My friend served this the other evening with pulled pork and it was off the chart delicious! I am sending the recipe to my friends!
So glad to hear that Camille! Thank you for sharing my recipe.
Last week I make Baked Chicken Drumsticks they are so tasty.
Delicious Salad! I made a mistake and put cucumber in it lol still delicious! Will try it next time without cucumber.
Had to use canned corn but was still amazing!
Hey Natasha,
Can you please add the serving amount in the Nutrition Facts. Is it per 1/2 cup or 1/3 cup. Also if possible to add it in all your recipes.
Thank You
Hi Margrit, I didn’t really measure it that way but the whole recipe can serve 6 as a side dish. Just divide it into 6 to get the exact serving size.
One of my family’s fave salads. Usually I use fresh corn in season but tried last night with frozen. Still just as good!
That’s a great idea! Thank you so much for sharing that with us!
Hi Natasha,
I just love you recipe for the Avocado Corn Salad. It is now my go-to-salad for all occasions. It’s so tasty and cool with great flavors…I just love it. Thank you for sharing it. Happy Holidays & a Blessed & Healthy New Year 2022
You’re welcome! I’m so happy you enjoyed it, ML!
I love this recipe!!! It’s a hit with bbq’s during the summer!!! It’s so refreshing Love love love this recipe!
I’m so happy you loved it, Aneela! Thank you so much for sharing that with me.
Hi Natashia love your recipes
Hi Elvira, great to hear that you are enjoying my recipes!
Hi Natasha, I will definitely try this recipe. It has all my favorites. My only concern was will the avocado keep its color and not turn brown if it is kept in the fridge for a few hours before serving? Thanks for all your recipes they are wonderful and I very much enjoy your videos.
Hi there, that sounds like a good plan. I had our leftovers in the fridge for 2 days, and it was as good as the first day.
Cut the avocado in cubes and keep it separately of the rest of the ingredients, put the seed of the avocado in the middle of the cubes, add the cubes only before serving. That keeps the avocado green since it prevent it from the oxidation.
Old trick used widely in Southamerica.
Thank you Natasha. I’m late to the party here but count me in as an enthusiastic proponent of this recipe. I recently made it for a small but special party where each guest brought a menu item. Someone else wanted to bring the salad but I insisted, “No! I am preparing the salad and I guarantee you will love it!” And oh yes, did they ever. The main course that evening was cold poached salmon and it all went so well together on the plate and palate. I used the recipe ingredients and amounts exactly as written by Natasha. My little tomatoes were half red and half yellow. Absolutely perfect. When I made this corn avocado salad another time I added a few fresh from the garden radishes sliced very, very thin. I thought they added a nice crunch and a little extra zing but did not appreciably alter the taste of the salad.
Yum! That sounds like an amazing dinner! I bet this was so great paired with the salmon! Thank you so much for sharing that with me!
How many cups of frozen corn if substituting for the 3 roasted cobs?
Hi Jan, 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.