Calling all corn lovers – you need to make this side dish ASAP! It’s light and refreshing, tangy and so easy to make too!
Is there really anything better than fresh corn during summer? If we’re talking about my family, then that’s a big fat NO! (Honestly, sometimes I feel like we just can’t get enough…😉) And every year we always make this easy peasy summer corn salad with avocado! It’s light and refreshing, a little sweet and tangy, creamy and ridiculously easy to make too! (Plus you can also prepare it ahead of time so it’s the perfect dish to bring to all your potlucks and bbq’s!)
Like I said before, this dish is INSANELY easy to make! There’s no crazy ingredients or complicated dressing to whip up, it’s basically just simple fresh ingredients all tossed together in some lime juice. Boom, done! Here’s what you’ll need:
- Fresh corn: I usually use sweet white corn for this recipe but yellow corn would work too.
- Grape tomatoes: You can really use any type of tomatoes you want. We just use grape tomatoes because they’re small and we always have them on hand.
- Red onion
- Lime juice: Amount may vary, you’ll just need enough to fully coat the salad
- Salt & pepper, to taste
Should I use fresh or frozen corn for this salad?
I would suggest using fresh corn for this salad and NOT frozen. Frozen corn contains A LOT of liquid (even after it’s been thawed) and this can water down your salad tremendously! That being said, you can use either fresh sweet white corn or yellow corn, whichever you prefer.
Do I need to boil/cook my corn first?
Believe it or not, you actually DO NOT need to cook your corn before eating it! (In fact my family hardly ever cooks it when we’re making this salad and it still turns out delicious every single time. 🙂 There’s even a few studies that have shown it’s completely safe to consume raw corn.) But I know that might be a little “iffy” for some people, so if you prefer you can definitely cook it and let it cool before making the rest of the salad.
How to Boil Corn
If you’d prefer to cook your corn first, the easiest way to do this is to boil it. Here’s how I boil mine below:
- Add about 1 Tbsp of white sugar to a large pot of water and bring the water to a boil. In the meantime, shuck the corn and remove all the little “wispies’ from the cob. Once the water is boiling, add the corn to water and place a lid over the pot to bring it back up to a boil. Boil the corn for 1 minute. Take the corn out of the pot and discard the water. Wait for the corn to cool completely before cutting the kernels off the cob. Then add the rest of your ingredients to make the salad!
Ever wonder why you add sugar to the water when boiling corn? It helps to keep the corn tender and adds to it’s sweetness!
What else can I add to this salad?
Sometimes I like to add in a few other fun ingredients too just to spice the salad up a bit. Here are some of my favorite mix-ins that you can try too!
- Black beans
- Diced mango
- Chopped jalapenos (just watch out for the seeds!)
- Chopped red bell pepper
As always, I can’t wait for you all to try this easy summer corn salad with avocado! It’s been a favorite side dish in our family for years and I’m sure it will be the same in yours too!
Hope you’re all having the best day loves!
More recipes like this:
- Summer Peach & Blueberry Kale Salad
- Grape and Feta Kale Salad
- Cilantro Lime Pasta Salad
- Summer Melon Salad with Prosciutto & Mozzarella
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Summer Corn Salad with Avocado
- 4 ears of sweet corn, kernels cut off the cob (see directions below if you prefer to cook the corn first)
- 1 cup grape tomatoes, sliced
- ½ of a small red onion, chopped
- 2 Tbsp cilantro, chopped
- 3-4 limes, juiced
- 1-2 avocados, diced
- Salt & pepper, to taste
- Place the corn kernels, tomatoes, onion and cilantro in a bowl and toss them with your lime juice. Season the salad with salt and pepper to taste.
- When serving, top each individual bowl with your diced avocado.
- Add 1 Tbsp of white sugar to a large pot of water and bring the water to a boil. In the meantime, shuck the corn and remove all the little “wispies’ from the cob. Once the water is boiling, add the corn to water and place a lid over the pot to bring it back up to a boil. Boil the corn for 1 minute. Take the corn out of the pot and discard the water. Wait for the corn to cool completely before cutting the kernels off the cob.