There’s nothing that screams summer quite like a big, vibrant bowl of Summer Corn Salad with Avocado. This dish is a celebration of fresh, sun-kissed flavors—sweet corn, juicy tomatoes, creamy avocado, and zippy lime come together in a snap. It’s the ultimate crowd-pleaser for picnics, BBQs, or days when your kitchen is already glowing from the afternoon sun.
Why You’ll Love This Recipe
- Ridiculously Refreshing: Every bite is an explosion of sweet, tangy, and creamy flavors that will cool you off even on the hottest days.
- Quick and Easy: You’ll have this gorgeous Summer Corn Salad with Avocado on the table in just about 15 minutes—no fuss, all flavor!
- Naturally Gluten-Free and Vegan: It’s a versatile side that suits almost every diet and is always a hit at gatherings.
- Customizable to the Max: Swap in your favorite herbs or try grilled corn—the possibilities are endless and delicious.
Ingredients You’ll Need
This Summer Corn Salad with Avocado relies on simple, high-impact ingredients—you probably have most of them on hand already! Each one brings its own fresh color, texture, and irresistible summery flavor to the bowl.
- Corn cobs (4): Sweet, juicy corn is the star of the show—use the freshest in-season cobs for maximum flavor.
- Cherry tomatoes (1 cup): Bursting with color and little pops of sweetness, they make the salad extra lively.
- Red onion (⅓ small): Adds a crisp, slightly spicy bite for beautiful balance.
- Cilantro (2 Tbsp, chopped): Both leaves and stems bring herbaceous, aromatic freshness.
- Limes (3-4, juiced): All that tangy lime juice ties the whole salad together—you’ll want just enough to dress everything generously.
- Avocados (1-2, diced): The creamy, buttery cubes of avocado are what push this salad over the top.
- Salt: Enhances all the natural flavors—don’t be shy, taste and adjust as needed.
- Black pepper: A sprinkle wakes up the whole salad and adds subtle peppery warmth.
Variations
Don’t be afraid to riff on this Summer Corn Salad with Avocado! It’s super forgiving, so you can tailor it to what’s in your fridge, your dietary needs, or whatever flavors you’re craving that day.
- Grilled Corn Version: Swap the boiled corn for grilled cobs for a hit of smokiness—you’ll love the charred flavor!
- Swap Out the Herbs: If cilantro isn’t your thing, fresh basil or flat-leaf parsley make delicious substitutes.
- Add Cheese: Crumble in queso fresco or tangy feta for extra creaminess and bite.
- Spicy Kick: Dice up some jalapeño or sprinkle on a touch of chili powder if you want a bit of heat.
- Bean Boost: Toss in some black beans to add protein and make it heartier as a main dish or lunch salad.
How to Make Summer Corn Salad with Avocado
Step 1: Boil and Prep the Corn
Bring a large pot of water to a boil and shuck the corn cobs while you wait. Once the water’s bubbling, add the cobs, cover, and let them cook just 1½ to 2 minutes—any more, and you’ll lose that juicy crunch. Drain and lay the cobs on a tray to cool completely before slicing off the golden kernels.
Step 2: Mix Up the Base
In a big salad bowl, combine all those sweet corn kernels, halved or quartered cherry tomatoes, chopped red onion, and chopped cilantro. Pour over the fresh lime juice and season generously with salt and black pepper—trust your palate and adjust as you need. Give it a good toss so every bit gets beautifully coated.
Step 3: Chill and Finish
If you can spare the time (and the anticipation!), chill your salad for at least one hour. This helps the flavors mingle and the salad stay crisp-cool. Just before serving, gently dice the avocados and top each bowl for that iconic creamy finish—don’t add them earlier or they’ll lose their lusciousness.
Pro Tips for Making Summer Corn Salad with Avocado
- Corn Cobs 101: For irresistible crunch, always let your corn cool fully before slicing the kernels—that’s how you get plump, not mushy, bites.
- Juicing Limes: Roll your limes on the counter first, pressing gently, for the juiciest squeeze and the most flavorful punch.
- Avocado Timing: Always add diced avocado at the last minute so it stays gloriously green and perfectly silky.
- Chill Factor: Pop the salad in the fridge before serving—those chilly, melded flavors are what make Summer Corn Salad with Avocado crave-worthy on a hot day!
How to Serve Summer Corn Salad with Avocado
Garnishes
Fresh garnishes really make this Summer Corn Salad with Avocado pop! Sprinkle extra chopped cilantro, toss on a few lime wedges for an extra squeeze at the table, or dust the top with a pinch of smoked paprika or crumbled cheese for color and flavor. A few thin slices of radish or jalapeño can also add beautiful contrast.
Side Dishes
This salad is a superstar side! Serve it next to grilled chicken, fish tacos, burgers, or juicy steak—it takes any summer meal to the next level. For a lighter touch, pair with quinoa or lentils, or simply scoop it up with your favorite crunchy tortilla chips.
Creative Ways to Present
Bring on the creativity! Spoon your Summer Corn Salad with Avocado into little jars for picnic-ready portions, or pile it onto a platter lined with butter lettuce leaves for effortless serving. You can even fill avocado halves with the salad for a fun, edible bowl!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers of this Summer Corn Salad with Avocado, store them in an airtight container in the fridge for up to 2 days. For best texture, keep the avocado separate and add it just before you eat—the rest of the salad holds up beautifully and keeps its crunch.
Freezing
This salad is all about fresh, lively flavors—unfortunately, freezing is not recommended, as corn and avocado tend to lose their texture and appeal in the freezer. Fresh is best for this dish!
Reheating
Summer Corn Salad with Avocado is meant to be savored cold, straight from the fridge. If you’re serving it after chilling, simply give it a gentle stir, add fresh avocado if needed, and enjoy—no reheating required.
FAQs
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Can I use frozen or canned corn instead of fresh?
Absolutely! While nothing beats the juicy crunch of fresh corn in Summer Corn Salad with Avocado, you can use frozen kernels (thawed and well drained) or canned corn in a pinch. The salad will still taste fresh and satisfying, though fresh corn gives the best flavor and texture.
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How can I keep the avocado from browning?
Dice and add the avocado just before serving, and make sure it’s well coated in lime juice—citrus helps slow the browning. If making ahead, store avocado separately and combine right before serving for the freshest look.
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Is this salad good for meal prep?
Summer Corn Salad with Avocado is fantastic for make-ahead lunches—just wait to add the avocado until you’re ready to eat. The rest of the salad can be mixed in advance and actually gets even more flavorful after a few hours in the fridge!
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Can I add protein to make it a main course?
Absolutely! Try tossing in grilled shrimp, chicken, or black beans to turn this Summer Corn Salad with Avocado into a hearty, satisfying main dish. It’s delicious and filling however you build it.
Final Thoughts
If you’re longing for something bright and so easy it practically makes itself, you simply have to try Summer Corn Salad with Avocado. It’s pure summer sunshine in a bowl—share it with loved ones, bring it to a potluck, or make it just for yourself and savor every sweet, crunchy, creamy bite. Enjoy!
Print
Summer Corn Salad with Avocado Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Corn Salad with Avocado is a refreshing and colorful dish that perfectly captures the essence of summer. Sweet corn, juicy cherry tomatoes, creamy avocado, and zesty lime juice come together for a burst of flavor in every bite.
Ingredients
Corn Salad:
- 4 corn cobs (about 3-4 cups)
- 1 cup cherry tomatoes, halved or quartered
- 1/3 of a small red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems)
- 3-4 limes, juiced (or enough to coat the salad)
- Salt, to taste
- Black pepper, to taste
To Serve:
- 1-2 avocados, diced
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 allow it to cool before cutting off the kernels.
- Toss: In a large bowl, mix the corn kernels, tomatoes, onion, cilantro, and lime juice. Season with salt and pepper to taste. Adjust seasonings if needed.
- Serve: Top individual bowls with diced avocado and serve.
Notes
- The amounts listed are suggested; adjust to personal preference.
- Chill the salad for at least 1 hour before serving. Add avocado just before serving.
- Try grilling the corn for a smoky flavor!
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
