Summer Corn Salad With Avocado

Why you’ll love this recipe

I enjoy this recipe because it is quick, simple, and packed with fresh ingredients. The combination of textures makes every bite interesting, from the crisp corn to the soft avocado. I also like how versatile it is, since I can adjust the ingredients to match my taste. It works perfectly as a side dish or even as a light meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 corn cobs (about 3–4 cups)
• 1 cup cherry tomatoes, halved or quartered
• 1/3 small red onion, chopped
• 2 tbsp cilantro, chopped (leaves and stems)
• juice of 3–4 limes
• 1–2 avocados, diced
• salt, to taste
• black pepper, to taste

Directions

I start by bringing a large pot of water to a boil over high heat. While it heats, I shuck the corn cobs and prepare them for cooking.

Once the water is boiling, I add the corn, cover the pot, and let it cook for about 1½ to 2 minutes. Then I remove the corn and let it cool completely before cutting the kernels off the cob.

In a large bowl, I combine the corn kernels with the cherry tomatoes, chopped red onion, and cilantro.

I squeeze in fresh lime juice and season everything with salt and black pepper. I toss the salad well and taste it, adjusting the seasoning if needed.

I either serve the salad immediately or cover it and chill it in the refrigerator for a while to let the flavors develop.

Just before serving, I top each portion with diced avocado and gently mix it in.

Servings and timing

I make this recipe for 6 servings, and it takes about 15 minutes total to prepare. If I choose to chill it, I usually let it sit for about 1 hour before serving.

Variations

I like to switch things up by grilling the corn instead of boiling it for a smoky flavor. Sometimes I add diced cucumber or bell peppers for extra crunch. I also enjoy adding a bit of crumbled cheese like feta for a salty contrast. If I want a little heat, I mix in some chopped jalapeño.

Storage/reheating

I store the salad in an airtight container in the refrigerator for up to 2 days. I keep the avocado separate and add it just before serving to prevent browning. I do not reheat this salad, since I prefer it chilled or at room temperature.

FAQs

Can I use frozen or canned corn?

I can use frozen or canned corn if fresh corn is not available, but I find fresh corn gives the best flavor and texture.

How do I keep the avocado from turning brown?

I add the avocado right before serving and make sure it is coated with lime juice to slow down browning.

Can I make this salad ahead of time?

Yes, I prepare the salad ahead and store it in the refrigerator, then add the avocado just before serving.

What can I use instead of cilantro?

I sometimes use parsley if I prefer a milder herb flavor.

Is this salad served cold or warm?

I usually serve it cold or at room temperature, depending on my preference.

Conclusion

I love how this Summer Corn Salad with Avocado brings together simple ingredients in such a fresh and flavorful way. It is easy to make, refreshing, and perfect for warm days. Whenever I want a quick and healthy dish, this is one of my favorite salads to prepare.