Avocado-Corn Salad

published Jun 6, 2023
summer
Avocado-Corn Salad Recipe

Fresh sweet corn, creamy avocado, and juicy tomatoes shine in this flavorful summer side dish.

Serves4 to 6

Makes5 cups

Prep20 minutes

Jump to Recipe
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Avocado corn salad in serving bowl.
Credit: Kristina Vanni

Summer dining is all about fresh produce. And because summer vegetables are at the peak of freshness, there’s not much required of the cook. Case in point? This fresh avocado-corn salad, with juicy, sweet kernels of fresh corn, ripe tomatoes, and creamy chunks of avocado, all dressed up with a citrus and herb vinaigrette. It’s the flavorful side dish of the season, and one that you’ll find an excuse to serve at every meal of the day. 

Ingredients You’ll Need for Avocado-Corn Salad

Pick up the following ingredients to prepare this fresh avocado corn salad with herby citrus dressing:

  • Avocados
  • Fresh or frozen corn kernels
  • Cherry or grape tomatoes
  • Lemons or limes
  • Red onion
  • Fresh herbs (cilantro, parsley, dill, basil, or a combination)
  • Olive oil
  • Kosher salt
  • Black pepper

Will Avocado Keep Its Color in a Salad?

Once an avocado is cut, the clock starts ticking. At first, avocados add a lovely green color to salads like this one, but with time and exposure to air, the color changes to an unappealing gray-brown. 

Here are three things you can do to prolong the shelf life of avocados in this avocado-corn salad. 

  • Toss diced avocado in the citrus juice. Coating cut avocados in something acidic, like citrus juice, slows the oxidation process, thus maintaining the green color for longer. 
  • Add avocados at the last minute. To make this salad in advance, assemble and refrigerate, but leave out the avocado. Wait until it’s time to serve before dicing the avocado and adding to the salad.
  • Cover the surface with plastic wrap in an airtight container. In the unlikely event of leftovers, the goal is to limit oxygen exposure. Transfer the salad to a food storage container, press a piece of plastic wrap firmly against the surface of the salad, then snap on an airtight lid. Avocados that experience minimal browning can be easily removed or stirred back into the salad.
Credit: Kristina Vanni

Can You Eat Raw Corn in a Salad?

Yes. In the summer, raw sweet corn can be added to salads and salsas. Simply shuck the corn and trim the juicy, sweet kernels from the cob with a sharp knife. 

If corn isn’t in season, frozen kernels are your next best bet, as they were processed at the peak of freshness. The kernels thaw quickly at room temperature, so there’s no need to defrost before assembling the salad. 

How to Serve Avocado-Corn Salad

This fresh salad is bursting with summer flavor. It’s the perfect alternative to pasta salad at your next potluck, but don’t sleep on serving it at other times of the day. For breakfast, spoon the salad over scrambled eggs or stuff it into a tortilla for a breakfast burrito. You can also pack it for lunch, adding leftover grilled chicken for a protein boost or spooning it over crisp lettuce leaves for a twist on a green salad. 

Avocado-Corn Salad Recipe

Fresh sweet corn, creamy avocado, and juicy tomatoes shine in this flavorful summer side dish.

Prep time 20 minutes

Makes 5 cups

Serves 4 to 6

Nutritional Info

Ingredients

  • 2

    medium limes or lemons

  • 1/4 cup

    olive oil

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 3 ears

    fresh corn

  • 1/2

    medium red onion

  • 1 pint

    cherry or grape tomatoes

  • 1/2 small bunch

    fresh herbs, such as cilantro, parsley, dill, basil, or a combination

  • 2

    medium ripe avocados

Instructions

  1. Juice 2 medium limes or lemons until you have 1/4 cup. Place 2 tablespoons of the juice, 1/4 cup olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl, and whisk until combined.

  2. Prepare the following, adding each to the bowl with the dressing as you complete it: Shuck and cut the kernels off 3 ears fresh corn (about 2 cups). Dice 1/2 medium red onion (about 3/4 cup). Halve 1 pint cherry tomatoes. Coarsely chop 1/2 small bunch fresh herbs until you have 1/4 cup. Fold together with a flexible spatula until combined.

  3. Dice 2 medium ripe avocados and place in a medium bowl. Drizzle with the remaining 2 tablespoons lime or lemon juice and toss to coat. Just before serving, add the avocado to the salad and stir gently to combine.

Recipe Notes

Ingredient variation: 2 cups frozen corn kernels can be substituted for the fresh corn. If using frozen corn, let the salad (without the avocado) sit at room temperature for 20 minutes to give the kernels time to thaw before adding the avocado and serving.

Storage: Transfer leftovers to an airtight container. Press a sheet of plastic wrap directly onto the surface of the salad, then seal the container. Refrigerate for up to 2 days.