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 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 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! 🙂
This truly is the Best summer salad in my opinion. Every time I make it, somebody wants the recipe. I find that I like it best when I grill the corn. I husk it, and put it in two layers of aluminum foil, put it on the grill and cook it 15 to 20 minutes, turning every five minutes. I know it’s ready when I squeeze it with tongs and it’s soft. I like that chard look and taste. But yesterday I made it by boiling the corn, and adding some sugar to the water, and it truly was just as good.
Hey Susan! Thank you for sharing that with us. I think it’s a great idea to grill the corn too, it has that grill flavor that makes it even more delicious!
Would parsley work in place of cilantro?
I am one of those who has the genetic makeup that makes cilantro taste like dish soap.
I looked through this recipes comments and found my readers have substituted cilantro with arugula, dill or parsley. Any of those will work here based on your personal flavor profile preferences. I hope this helps.
Love this recipe, it’s so bright and fresh! I make it every summer and it’s always a big hit-thank you :0)
If using canned corn for this recipe, how much should I use?
Hi Holly, for three ears of corn, you can expect to get about 2 1/2 cups of corn kernels. I hope that helps.
I am sure I have made your recipe with chicken. Is there a different recipe with chicken or am I mistaken? 😉
Here’s my Avocado Chicken Salad recipe.
This was delicious! A friend brought it to a potluck yesterday and we all loved it! I was curious though, how much is a serving? I’m counting calories and measured out a portion, but I have no idea if it equalled a serving or not.
Hi Sarah, I’m glad you enjoyed it! I didn’t measure the per serving size but the whole recipe has a serving size of 6 as a side salad.
I made it this evening for a church dinner tomorrow night, and I doubled the recipe, I used all fresh ingredients including limes, after filling the bowl I licked off the spoon, omg delicious.
Love it! Thank you for sharing that with us, this made my day!
Wonderful salad or use as a dip for corn chips. Always a hit at any meal.
My new favorite! This is delicious, I’ll be making this one a lot.
So glad to hear that, Stephanie!
What is the shelf life? How many days could you eat this after preparation day?
Hi Dana, I had our leftovers in the fridge for 2 days, and it was as good as the first day. The lime juice in this recipe helps to prevent browning but over time they still turn brown. It might be fine to make it ahead but adding the avocado last minute is simple and a great idea if you plan to keep it for a few days. I hope that helps.
I was concerned about brown ava ados in leftovers. This answered my question! Thanks.
This is the BEST salad ever! It’s fresh, colorful and delicious. I make it several times a year. So yummy!
Thank you for your great review, Judy!
My family loved this!! Will be making this for our Super Bowl party/cookout.
So glad to hear that!
This is such a refreshing and easy to prepare salad. We serve it with ribs and crab cakes always to rave reviews. Your recipes are a delight to prepare, serve, and especially eat!
Thanks so much for the great feedback!
Potato salad is a great favorite side dish for our bar be ques
Thank you so much for sharing that with me, Anjie!
What temperature is this supposed to be eaten at? I’m making it to go with barbecue.
Hi Michelle. You can eat it fresh after you make it or refrigerate it until ready to eat.
I just made this for the first time to take to a bbq tonight. It is fantastic. My husband can be picky. He loves it as well! Definitely a keeper to make again.
That is the best when picky eaters love our recipes too! Thank you for sharing your awesome review, Kim!
I could not get enough of this salad! It was a big hit in our family and will be enjoyed over and over again. I made it exactly as written. I wouldn’t change a thing.
So glad you loved it!
This salad tasted like summer! But I will be making it all year. Scrumptious! Thank you Natasha.
You’re welcome! I’m so happy you enjoyed it, Susan!
Wow! My whole family loved this salad and it’s so refreshing.
Thanks for the recipe
You’re welcome! I’m so happy you enjoyed it, Jayashree!
We are that family to which cilantro tastes like soap. Can you substitute fresh flat leaf parsley?
Hi Monica, I looked through this recipes comments and found my readers have substituted cilantro with arugula, dill or parsley. Any of those will work here based on your personal flavor profile preferences. I hope this helps.