Corn Salad with Avocado Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Corn Salad with Avocado mixes charred sweet corn, creamy avocado chunks, cherry tomatoes, and red onion in lime-cilantro dressing for summer side perfection.

Ready in 20 minutes, it serves 6 with smoky sweetness and bright crunch.

Why This Recipe Works

Charred corn adds smoky depth without heaviness. Ripe avocado creams naturally as dressing binds. Lime cuts richness perfectly. Cilantro unifies fresh flavors. No-cook assembly maximizes convenience.

Ingredients & Prep

Salad:

• 4 ears corn, kernels cut (or 3 cups frozen, thawed)
• 2 avocados, diced
• 1 pint cherry tomatoes, halved
• ½ red onion, finely diced
• ⅓ cup cilantro, chopped

Lime Dressing:

• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp cumin
• ½ tsp salt
• ¼ tsp chili powder

Step-by-Step Instructions

1. Char corn kernels in dry skillet 5 minutes golden spots. Cool slightly.
2. Whisk lime juice, oil, cumin, salt, chili powder.
3. Toss corn, avocado, tomatoes, onion, cilantro with dressing.
4. Taste; adjust lime/salt. Serve immediately.

Flavor Variations

Storage Tips

Refrigerate 1 day; avocado browns slightly.

FAQs

Watery corn?
Char dry; fresh preferred.

Bitter lime?
Less juice; add honey.

Mushy avocado?
Riper fruit; gentle toss.

Conclusion

Corn Salad with Avocado summer-hugs sides bright perfection.

Corn Salad with Avocado Recipe

Print Recipe

Corn salad with avocado combines sweet summer corn, creamy ripe avocado, juicy cherry tomatoes, and red onion in bright lime-cilantro dressing. Fresh no-cook side dish perfect for barbecues and potlucks.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins
• Yield: 6 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 4 ears fresh corn kernels (or 3 cups frozen thawed)
• 2 ripe avocados diced
• 1 pint cherry tomatoes halved
• 1/2 red onion finely diced
• 1/4 cup cilantro chopped
• 1 jalapeño seeded minced (optional)
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions

• 1. Cut kernels from corn cobs or thaw frozen corn completely.
• 2. Combine corn, avocado, tomatoes, onion, cilantro, and jalapeño in large bowl.
• 3. Whisk lime juice, olive oil, cumin, 1/2 tsp salt, and 1/4 tsp pepper.
• 4. Pour dressing over salad and toss gently to combine.
• 5. Season to taste. Serve immediately or chill up to 2 hours.

Notes

• Add avocado last to prevent browning.
• Grill corn first for smoky flavor.
• Make ahead but dress just before serving.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 6g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg

Keywords: corn avocado salad, summer corn salad, fresh corn salad