Natural Food and Recipes

Corn Avocado Salad

Corn Avocado Salad with fresh or frozen corn, cucumber, tomato, avocado and a hint of lime is a perfect summer salad. Tasty, refreshing and so easy, it will disappear fast at any gathering!

corn avocado salad served on a plate

Avocado Corn Salad

This corn tomato avocado salad is delicious, refreshing, has a hint of lime in every bite and is absolutely fantastic without cilantro but rather with green onion. Naked truth I discovered with avocado salad.

Perfect salad for a hot summer day! I have been dreaming to make corn avocado salad for years. I just didn’t know how to cook corn.

When I was little in Ukraine, we boiled corn but never did we grill it and then cut off the cob. We rubbed ear of steaming corn with butter burning our little fingers. It melted in front of our eyes. Then we sprinkled corn with salt and sank teeth into it, burning our little mouths.

Now I make fancy salads with corn. 🙂

corn avocado tomato salad

Ingredients You Will Need

  • Corn: You can use fresh or frozen corn. Fresh corn is great during summer months but in winter I rely heavily on a giant bag of frozen organic corn from Costco for $12. I would not recommend to use canned corn though – it is not same taste.
  • Cucumber and Tomatoes: Baby cucumbers and grape/cherry tomatoes look pretty, are often more tasty than many large ones and are affordable during summer months. But English cucumber and regular tomatoes chopped into same size smaller pieces work just as well.
  • Avocado: When picking avocado, look for brown skin fruit that is firm but gives in to the touch. Amazing creaminess!
  • Lime, green onion, olive oil, salt and pepper is basically your corn avocado salad dressing.

corn, tomatoes, cucumber, avocado, green onion and lime in white salad bowl

How to Cook Corn on the Cob

  • Grill: Grill corn without the husk on medium heat for 20 minutes, turning every 5 minutes or so.
  • Instant Pot corn: 2 minutes under high pressure with quick release and corn is ready. To be honest, this is my favorite way to cook corn now – so easy!!!
  • Microwave: Lovely reader, Connie, suggested to microwave corn. Thank you! Cut off the end, put in the microwave with the husk still on and cook for 4 minutes. After you can pick it up by the end and it will slide out of the husk.

corn on the cob grilled and cooked in instant pot

What to Serve Corn Avocado Salad With?

Here are my favorite clean proteins to pair salad with any time of the year:

If it is summer and you are grilling:

How to Store and Make Ahead the Salad

To Store: Corn avocado salad leftovers keep well refrigerated for about 1 day. Salad will not last more than 24 hours – it is that popular! So, don’t worry past day 1. It’s that good, aha.

To Make Ahead: Add all ingredients, except avocado, to a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.

More Corn Avocado Salad Recipes

Looking for more ideas? Check out my 30 healthy salad recipes.

avocado corn salad recipe on white plate with a fork

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Corn Avocado Salad

5 from 11 reviews

Corn Avocado Salad with fresh or frozen corn, cucumber, tomato, avocado and a hint of lime is a perfect summer salad. Tasty, refreshing and so easy, it will disappear fast at any gathering!

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: No Cook
  • Cuisine: Mexican

Ingredients

  • 3 ears of corn (2 cups corn kernels)
  • 1 lb mini cucumbers or 1 large English cucumber, sliced
  • 1 lb grape/cherry tomatoes, cut in halves or regular size, chopped
  • 3 medium-large avocados, cubed
  • 3 green onion sprigs, finely chopped
  • 1 lime, zest and juice of
  • 2 tbsp olive oil, extra virgin
  • 1/2 tsp salt
  • Ground black pepper, to taste

Instructions

  1. Grill corn:  Remove corn from the husk and grill on medium heat for 20 mins or so, turning every 5 mins.
  2. Or make Instant Pot corn – so easy!!!
  3. Or microwave corn: Remove the end and microwave with husk on for 4 minutes. After you can pick it up by the end and it will slide out of the husk.
  4. Frozen corn: Place in a colander and run under warm water for 1 minute, then drain.
  5. To remove cooked corn kernels off the cob, hold cob vertically with narrow tip down on a cutting board and using a chef’s knife cut them off in “stripes”.
  6. In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper.
  7. Sir gently and serve cold with chicken, salmon or shrimp.

Store: Refrigerate covered for up to 1 day.

Make Ahead: Add all ingredients, except avocado, to a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.

 Did you make this recipe? Please give it a star rating in the comments.

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