Avocado Corn Salad
As a mom, I’m always on the hunt for recipes that are quick, nutritious, and absolutely delicious. This Avocado Corn Salad ticks all those boxes and more! It all started on a busy weeknight when I needed a quick side dish to complement grilled chicken. With just a few fresh ingredients in my fridge, this colorful bowl of goodness was born. My kids, who are usually hesitant about veggies, couldn’t get enough of the sweet corn and creamy avocado. My husband? He kept going back for seconds, calling it “a summer fiesta in a bowl.”
What I love most about this salad is its versatility—it’s perfect as a side, a light lunch, or even as a topping for tacos. The combination of juicy cherry tomatoes, crisp corn, and creamy avocado, all tied together with a tangy lime dressing, feels like a hug for your taste buds. Whether you’re entertaining friends or rushing to put dinner on the table, this recipe is sure to become a staple in your home. Plus, it’s naturally gluten-free and packed with vitamins, making it a guilt-free crowd-pleaser. Trust me, once you try it, you’ll find yourself coming back to it time and time again.
Questions I Often Get Asked About This Recipe
Can I use canned corn instead of fresh?
Absolutely! While fresh corn adds an unbeatable crunch, canned or frozen corn works wonderfully when you’re short on time.
How do I keep the avocado from browning?
The lime juice in the dressing helps slow down oxidation. If you’re prepping ahead, store the salad in an airtight container and press plastic wrap directly onto the surface.
Can I make this salad vegan?
It already is! Just double-check that your seasonings are vegan-friendly.
What You Need to Make Avocado Corn Salad
Ingredients:
2 ripe avocados, diced
2 cups fresh or canned corn (drained)
1 cup cherry tomatoes, halved
1/3 cup red onion, diced
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Equipment:
A sharp knife and cutting board
A large mixing bowl
Citrus juicer (optional)
How to Make Avocado Corn Salad
Prep the ingredients: Start by dicing the avocados, halving the cherry tomatoes, and finely chopping the onion and cilantro. If using fresh corn, cut the kernels off the cob.
Mix the dressing: In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper. Adjust the seasoning to your taste.
Assemble the salad: In a large bowl, gently toss the corn, cherry tomatoes, red onion, and cilantro with the dressing.
Add the avocado: Carefully fold in the diced avocado, ensuring it’s well-coated without mashing it.
Serve: Enjoy immediately as a side dish or refrigerate for up to 4 hours for a chilled salad.
Tips for Making the Best Avocado Corn Salad
Choose ripe but firm avocados: This ensures they hold their shape in the salad.
Experiment with add-ins: Try adding black beans, diced jalapeños, or crumbled feta for a twist.
Serve fresh: While the salad can be made ahead, it’s best enjoyed the day it’s made for maximum freshness.
Reader Reviews
⭐⭐⭐⭐⭐ “Made this for a BBQ, and it was a hit! So refreshing and easy to make.
⭐⭐⭐⭐ “Loved the flavors, but I added a pinch of chili powder for a kick!”
⭐⭐⭐ “Good, but my avocado turned mushy. I’ll try firmer ones next time.”
⭐⭐⭐⭐⭐ “Perfect for meal prep. I used canned corn, and it was still delicious.”
⭐⭐⭐⭐⭐ “My picky eater devoured it. A keeper for sure!”
Printable Recipe
Avocado Corn Salad
This Avocado Corn Salad is a refreshing and versatile dish that’s perfect for any occasion. Packed with fresh veggies and tossed in a tangy lime dressing, it’s a crowd-pleaser your family will love.
Ingredients
- 2 ripe avocados, diced
- 2 cups fresh or canned corn (drained)
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, diced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Equipment:
- A sharp knife and cutting board
- A large mixing bowl
- Citrus juicer (optional)
Instructions
- Prep the ingredients: Start by dicing the avocados, halving the cherry tomatoes, and finely chopping the onion and cilantro. If using fresh corn, cut the kernels off the cob.
- Mix the dressing: In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper. Adjust the seasoning to your taste.
- Assemble the salad: In a large bowl, gently toss the corn, cherry tomatoes, red onion, and cilantro with the dressing.
- Add the avocado: Carefully fold in the diced avocado, ensuring it’s well-coated without mashing it.
- Serve: Enjoy immediately as a side dish or refrigerate for up to 4 hours for a chilled salad.
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If You Enjoyed This Recipe, Please Share!
Food is meant to be shared, and this Avocado Corn Salad is no exception! If you loved this recipe, snap a photo and share it on Instagram, tagging me with #YummyKitchenMom. Spread the love by sharing it with your friends and family—they’ll thank you for introducing them to their new favorite dish. There’s nothing better than enjoying a great meal and knowing someone else is enjoying it too.
