Made with simple ingredients, is light and refreshing and so perfect for summer!
Is there anything better than fresh corn during summer? If we’re talking about my family, then that’s a big fat NO! (Honestly, I feel like we can never get enough of it during this time of year!😉) And every year we always make this easy peasy summer corn, tomato and avocado salad! It’s light and refreshing, a little sweet and tangy, creamy and so easy to make too!
Ingredients for your corn salad
- Fresh corn: Look for corn with plump kernels and no dull/deflated spots for the best results! (I personally love using sweet white corn for this recipe but fresh yellow corn will also work too! It’s just not as sweet as the white corn.)
- Tomatoes: We love using grape or cherry tomatoes for this because they have such great flavor!
- Red onion: Adds a little bit of texture to your corn salad. (I wouldn’t suggest replacing this with white or yellow onion though. Red onions tend to be much sweeter while the others can over power your salad.)
- Avocado: Adds creaminess to balance out the tartness from your lime juice!
- Cilantro: Gives your corn salad a fresh and bright feel!
- Lime juice: Used as the “dressing” for your corn salad and ties all of your flavors together. (The amount you’ll need may vary depending on how “lime-y” you want your salad to taste.)
- Salt & pepper: Used for seasoning and helps to amplify your flavors!
Should I use fresh or frozen corn for my corn salad?
I always suggest using fresh corn for the best results. Frozen corn contains A LOT of liquid (even after it’s been thawed) and it can really water down your salad. Plus it also doesn’t have that juicy pop when you bite into it like fresh corn does. (That being said, if you’re in a pinch and frozen corn is all you have, it’s not a bad substitute.)
How to make fresh corn salad
- Remove the husks and “wispies” from your corn cobs and bring a large pot of water to a boil.
- Once the water is boiling, add your corn and let it boil for 1½ minutes. Then take out the cobs, discard the water and let your corn cool completely. (You may want to put them in the fridge to speed up the cooling process.)
- Cut the rest of your ingredients while the corn is cooling.
- Once the corn is done, cut the kernels off your cobs and add them to a large bowl with your tomatoes, red onion and cilantro. Then season your salad with salt and pepper to taste and pour your desired amount of lime juice over the top. Toss your salad until everything is completely coated.
- Serve immediately with your diced avocado on top or keep it chilled in the fridge until you’re ready to eat!
This salad is best served cold so I would reccommend letting it chil for at least 30 minutes.😊
Why you’ll love this corn salad recipe
- Easy to make! This salad comes together in no time at all and it’s so refreshing too! Which makes it the perfect summer side dish in my book!
- Full of flavor! Sweet corn, tangy lime juice, fresh vibrant cilantro, juicy tomatoes AND creamy avocado! If that doesn’t just scream FLAVOR then honey I don’t know what does!
- Simple ingredients! A lot of corn salads you’ll find today have complicated dressings or really intense ways to prepare it… But not this one! All you really need are a few fresh ingredinets and some lime juice to tie it all together!
- Pairs well with everything! Chicken, fish, anything bbq… You name it and we’ve served this corn salad with it! Plus it’s a great option for potlucks and cookouts too!
I hope you all love this corn, tomato and avocado salad just as much as we do! Have the very best day!
More recipes you might like:
- Mexican Street Corn Kale Salad
- Summer Peach, Corn & Halloumi Salad
- Black Bean, Corn & Avocado Salsa
- Easy Mexican Street Corn Dip
- Slow Cooker Carnitas with Mexican Corn Salsa
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Easy Summer Corn, Tomato & Avocado Salad
- 4 ears of sweet corn, cooked, cooled & kernels cut off the cob (See the notes section for how to cook your corn)
- 1 cup grape tomatoes, halved or quartered
- ½ of a small red onion, chopped
- 2 Tbsp cilantro, chopped
- 3-4 limes, juiced
- 1-2 avocados, diced
- Salt & pepper, to taste
- Add the corn kernels, tomatoes, onion and cilantro to a bowl and season it with salt and pepper to taste. Then pour your desired amount of lime juice over the top and toss the salad until everything is fully coated.
- When serving, top each individual bowl with your diced avocado.
- Bring a large pot of water to a boil on the stove. Then remove the husks and “whispies” from your corn cobs and add them to the pot once the water begins to boil. Boil your corn for 1½ minutes. (It should turn a bright vibrant yellow color when it’s done.) Then remove your corn from the pot and discard the water. Let your corn cool completely before cutting off the kernels.