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! 🙂
I made this for a luncheon today. I put in too much lime, so I added honey to balance. It is as delicious! I will make this again!
I’m sp glad you found that fix Nancy! That’s so great!
This looks amazing. I can’t wait to make it. How much is a serving size. I count calories
Hi Darlene, this recipe serves 6 as a side. 1/6th of the recipe would be the serving size. I hope that helps.
Just made this delicious salad as a side tonight for dinner. Scrumptious! Added some champagne vinegar cuz my lime was kinda dry. Also used frozen corn kernels and added cucumbers and cilantro. I’ve been home on the range for 45 years and sometimes it gets boring doing the same old food even tho I love cooking, baking…food in general. Natasha’s Kitchen has brought new inspiration to me with yummy recipes and fun videos to watch. Thank you!
I’m so inspired reading your review. Thank you!
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.
Looks delicious, excited to try it!
I’m planning on making this earlier in the day before taking it to a dinner party. I’m thinking I’ll cut up and add in the avocado once I get there – would you do the same with the dressing?
Hi Ella, that should work! I hope you love this recipe!
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 ear of corn.
Reading the last line…3/4 cup corn per ear of corn….or 3/4 cups per???? This looks amazing and want to make it for a special luncheon on Father’s Day….just need clarification on amount of frozen corn for the recipe.
Hi Tami, sorry about that. It is 3/4 cup of corn per ear of corn.
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!