I’m excited to share my Easy Summer Corn Salad. Grilled corn mingles with juicy cherry tomatoes, creamy avocado and crisp red onion, all brightened with fresh lime juice. A handful of cilantro and a drizzle of olive oil bring a vibrant burst of flavor that makes this salad simply irresistible.

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I just discovered this Avocado Corn Salad recipe and it’s quickly become one of my favorites. Imagine charred, smoky flavors from 4 ears of freshly grilled corn mixed with juicy cherry tomatoes and creamy chunks of ripe avocado.

The zesty dressing made from lime juice and extra-virgin olive oil adds a burst of flavor to every bite. I toss in finely chopped red onion and fresh cilantro which not only adds a pop of color but also some brightness to the dish.

Its vibrant mix reminds me of recipes like a Southwest tomato and corn salad or that refreshing summer corn salad with feta I once tried. If you like a little heat, you can always throw in a diced jalapeño too.

Trust me this corn salad is a crowd favorite and it always disappears fast. Its fresh flavors create an easy summer corn salad that’s perfect for any occasion.

Enjoy!

Why I Like this Recipe

I like this recipe for a few solid reasons. First, the mix of smoky grilled corn with creamy avocado and tangy lime dressing just makes my taste buds explode with flavor. It feels so fresh and vibrant every time I make it. Second, I really appreciate how simple it is to put together. Even though it seems fancy with all its colorful ingredients like cherry tomatoes and red onions, its actually super easy to whip up when I need something quick but delicious. And lastly, it’s always a hit at our get-togethers. Every time I serve this salad, people keep asking for the recipe because it’s just that good and gets devoured in minutes.

Ingredients

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Corn: Sweet kernels add fiber, energy, and a subtle crunchy texture.
Avocado: Creamy fruit provides healthy fats, vitamins, and a smooth feel.
Cherry tomatoes: Juicy and tangy, offering vitamin C and a burst of color.
Red onion: Finely chopped, it add a sharp bite and extra flavor.
Lime juice: Its sour zing balances sweetness and brightens up the whole salad.
Jalapeño: Optional heat ramps up flavor and adds a spicy kick when you need it.
Extra virgin olive oil: Richness and silky dressing that ties the salad flavors perfectly.
Cilantro: Freshly chopped, it add herbal notes that really punch up the overall taste.

Ingredient Quantities

4 ears of corn, husked and grilled then cut off the cob

1 pint cherry tomatoes, halved

2 ripe avocados, diced into chunks

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, roughly chopped

Juice of 2 limes

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

(Optional) 1 jalapeño, seeded and diced if you like a little heat

How to Make this

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1. First, husk 4 ears of corn and grill them till they get some nice char marks. Once they’re cool, cut the kernels right off the cob.

2. While the corn cools, halve 1 pint of cherry tomatoes and dice 2 ripe avocados into chunky pieces.

3. Chop 1/4 cup of red onion finely and roughly chop 1/4 cup of fresh cilantro.

4. If you’re into a little heat, seed and dice 1 jalapeño and set it aside.

5. In a large bowl, toss together the corn kernels, tomatoes, avocado, red onion, cilantro, and jalapeño if you’re using it.

6. Squeeze the juice from 2 limes into a small bowl.

7. Add 2 tablespoons of extra-virgin olive oil to the lime juice and whisk them together until well mixed.

8. Pour the dressing over the salad and toss gently so everything gets a good coating.

9. Season the salad with salt and pepper to taste.

10. Let it chill for about 15 minutes if you can, then serve and enjoy your bright and feel-good Avocado Corn Salad!

Equipment Needed

1. A grill (or grill pan) to char the corn nicely
2. Tongs to handle the hot corn on the grill
3. A sharp knife for cutting the kernels, tomatoes, avocados, onion, cilantro, and jalapeño
4. A sturdy cutting board to safely chop all the produce
5. A large mixing bowl to toss the salad ingredients together
6. A small bowl to mix the lime juice and olive oil dressing
7. A whisk to blend the dressing well

FAQ

Q: Can I substitute the grilled corn with canned corn?

A: Sure, you can use canned corn but the grilled flavor adds an unique twist so fresh is highly recomended.

Q: Is this recipe gluten and dairy free?

A: Yup, it's naturally gluten free and doesn't contain any dairy products, making it a great choice for dieters.

Q: How do I prevent my avocados from browning?

A: The lime juice in the recipe really helps, but it's best to combine the ingredients right before you serve it.

Q: Can I add other ingredients if i want more heat?

A: Absolutely, feel free to add extra jalapeño or even a pinch of cayenne, just adjust the amount to your liking.

Q: How long can I store the salad in the fridge?

A: It's best enjoyed fresh, but if you have leftovers, store it in an airtight container for up to one day.

Avocado Corn Salad Recipe Substitutions and Variations

Instead of corn off the cob, you can use thawed frozen corn for a similar taste
If you cant find cherry tomatoes, try using grape tomatoes or even a regular tomato chopped into chunks
If red onion isnt your thing because it’s too strong, you could substitute with a mild white onion or a bit of shallot
If limes arent in season, lemon juice works pretty well for that tangy flavor

Pro Tips

1. Try to not overcook the corn; you want lots of nice char marks, but if you grill too long it can taste bitter so keep a close eye on it.
2. For a kick with your guac and corn mix, add the jalapeño gradually and taste as you go since a little goes a long way when it comes to heat.
3. Let the salad chill for a bit longer if you have the time; it really brings out the flavors when all the ingredients have had a few minutes to get to know each other.
4. If you really wanna boost the flavor, toss a tiny pinch of cumin into your dressing along with the lime and oil for a crowd pleaser twist.

Avocado Corn Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I'm excited to share my Easy Summer Corn Salad. Grilled corn mingles with juicy cherry tomatoes, creamy avocado and crisp red onion, all brightened with fresh lime juice. A handful of cilantro and a drizzle of olive oil bring a vibrant burst of flavor that makes this salad simply irresistible.

Servings

servings

Calories

300

kcal

Equipment: 1. A grill (or grill pan) to char the corn nicely
2. Tongs to handle the hot corn on the grill
3. A sharp knife for cutting the kernels, tomatoes, avocados, onion, cilantro, and jalapeño
4. A sturdy cutting board to safely chop all the produce
5. A large mixing bowl to toss the salad ingredients together
6. A small bowl to mix the lime juice and olive oil dressing
7. A whisk to blend the dressing well

Ingredients

4 ears of corn, husked and grilled then cut off the cob
1 pint cherry tomatoes, halved
2 ripe avocados, diced into chunks
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, roughly chopped
Juice of 2 limes
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
(Optional) 1 jalapeño, seeded and diced if you like a little heat

Directions

First, husk 4 ears of corn and grill them till they get some nice char marks. Once they're cool, cut the kernels right off the cob.
While the corn cools, halve 1 pint of cherry tomatoes and dice 2 ripe avocados into chunky pieces.
Chop 1/4 cup of red onion finely and roughly chop 1/4 cup of fresh cilantro.
If you're into a little heat, seed and dice 1 jalapeño and set it aside.
In a large bowl, toss together the corn kernels, tomatoes, avocado, red onion, cilantro, and jalapeño if you're using it.
Squeeze the juice from 2 limes into a small bowl.
Add 2 tablespoons of extra-virgin olive oil to the lime juice and whisk them together until well mixed.
Pour the dressing over the salad and toss gently so everything gets a good coating.
Season the salad with salt and pepper to taste.
Let it chill for about 15 minutes if you can, then serve and enjoy your bright and feel-good Avocado Corn Salad!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.