Summer Corn Salad with Avocado

A simple summer salad made with the freshest ingredients! This summer corn salad is loaded with sweet corn, juicy tomatoes, onion & cilantro all tossed in lime juice and topped with creamy avocado!

A large wooden serving bowl filled with summer corn salad topped with fresh avocado

Summer salads are my FAVORITE and this summer corn salad with avocado is right at the top! It’s packed with fresh seasonal ingredients like sweet corn, tomatoes, cilantro and avocado all tossed in lime juice and simply seasoned with salt & pepper. (Trust me – when ingredients are this fresh they don’t need a lot to taste delicious!😉)

It’s a light and refreshing salad that’s perfect for all your favorite summer activities. Potlucks, backyard barbecues, dinner parties – this corn salad is always the first side dish to go! (We take it to almost every party during the summer and always get requests for the recipe. It’s so easy!)

A shallow bowl filled with the ingredients to make summer corn salad sitting next to a sliced avocado and a small bowl of lime wedges

Ingredients You’ll Need

Corn: Fresh corn-on-the-cob works the best for this recipe! Look for corn cobs with plump kernels and no dull/deflated spots for the best results.

Tomatoes: We always use grape or cherry tomatoes for ours. They have the best flavor and are easier to cut!

Red onion: They’re sweeter and don’t have a harsh “onion flavor” like white or yellow onions. (Using white or yellow onions can overpower your salad.)

Avocado: Avocado is a MUST for this salad! (Let each person add avocado to the top their salad right before serving.)

Cilantro: Use the leaves and stems for maximum flavor! (You can add as little or as much cilantro as you’d like.)

Lime juice: Don’t be afraid to use A LOT of lime juice! We’re using the juice as our “dressing” so you’ll need enough to coat the entire salad. (I would suggest tasting the salad after it’s been mixed and adding more if needed.)

Spices: Salt & black pepper are all you need to season your corn salad!

filled iwth summer corn salad made with fresh sweet corn, cherry tomatoes, red onion, cilantro, avocado, lime juice, salt and black pepper

How To Make Summer Corn Salad with Avocado

1. Prepare the corn. Cook your corn cobs using your favorite method then allow them to cool completely. Once cooled, cut the kernels off each cob and add them to a large bowl.

2. Cut the rest of your ingredients. While the corn is cooling, slice your tomatoes in half and finely chop your red onion and cilantro.

3. Mix & chill. Add your prepared ingredients to the bowl with your corn and toss in your lime juice, salt and black pepper. (Taste the salad and adjust your seasonings if needed. I’m very generous with the salt.😉) Then cover the salad and keep it chilled in the refrigerator for at least 1 hour.

4. Serve! When you’re ready to serve, dice your avocado and either mix it in to your salad or serve it over the top of each individual bowl and serve immediately.

How To Boil Corn For Your Summer Corn Salad

This is my favorite method for cooking corn on the cob! It’s quick, easy and yields perfectly cooked corn every time!

  1. Shuck your corn cobs and remove all the “whispies”.
  2. Then bring a large pot of water to a boil over high heat.
  3. Once boiling, add your corn cobs and boil for 1½ – 2 minutes.
  4. Remove your cobs from the pot and allow them to cool completely before cutting off the kernels.

OR make this salad a raw corn salad instead! Just cut your kernels off the cob without boiling it first! (It’s perfectly safe to eat & there’s no cooking needed!)

A large clear bowl filled with fresh corn cut off the cob, sliced tomatoes, red onions and cilantro with a silver spoon sticking out of it

Storage Tips

  • Keep your salad stored in an airtight container in the refrigerator until you’re ready to eat.
  • Remove any diced avocado from the salad before storing. (It will turn brown if left in your salad.)
  • Always toss your salad in a little squeeze of lime juice before serving again.

FAQ’s

  • Can I use canned or frozen corn instead of fresh corn? Yes! I would suggest using canned corn vs. frozen corn. (It’s texture is similar to fresh corn while frozen corn can become mushy after it’s been thawed.)
  • Can I freeze my corn salad? No! This corn salad does not hold up well once it’s frozen.
A large serving bowl filled with summer corn salad sitting next to a small wooden bowl of fresh lime wedges, sliced avocado and a bunch of cilantro and

Why you’ll love this summer corn salad recipe

  • Perfect for the warmer temps! Light, refreshing & full of veggies! This corn salad is an easy way to stay cool this summer!
  • Fresh seasonal ingredients! Sweet corn, juicy tomatoes, creamy avocado & lots of lime! If that doesn’t scream SUMMER then I don’t know what does!
  • An easy make-ahead side dish! Mix it up the night before or the morning of! The longer this salad sits, the more flavorful it becomes!

Need it gluten free? Great news, it already is!

Need it dairy free? Great news, it already is!

More salad recipes you might like:

[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]

Summer Corn Salad with Avocado

A simple summer salad made with the freshest ingredients! This summer corn salad is loaded with sweet corn, juicy tomatoes, onion and cilantro all tossed in lime juice and topped with creamy avocado!
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: avocado, cilantro, corn, lime, salad, side dish, summer corn salad, summer salad, tomato
Servings: 6 servings
Author: Caitlin

Ingredients

  • 4 corn cobs (about 3-4 cups)
  • 1 cup cherry tomatoes, halved or quartered
  • of a small red onion, chopped
  • 2 Tbsp cilantro, chopped (leaves & stems)
  • 3-4 limes, juiced (or enough to coat the salad)
  • 1-2 avocados, diced
  • Salt, to taste
  • Black pepper, to taste

Instructions

  • Boil the corn. Bring a large pot of water to a boil over high heat and shuck the corn cobs.
    Once boiling, add the cobs to the pot, cover and boil for 1½ – 2 minutes. Transfer the corn to a tray and discard the water. Allow the corn to cool completely before cutting off the kernels.
  • Toss. Mix the corn kernels, tomatoes, onion, cilantro and lime juice together in a large bowl. Season with salt and pepper to taste. (Taste again and adjust seasonings if needed.) At this point, you can serve the salad immediately or cover and keep it chilled in the refrigerator.
  • Serve. Top each individual bowl with diced avocado and serve.

Notes

The amounts listed for the salad ingredients are suggested amounts. If you prefer more or less of an ingredient please feel free to alter the recipe to your personal preference.
*We’ll usually chill our salad for at least 1 hour before serving. (Don’t add your avocado until right before serving!)
Try grilling your corn for added smoky flavor!

2 Comments

  1. Can I use sweetcorn from a can?
    Thanks! Your recipe looks great.

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