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Summer Corn Salad Avocado

Category: Perfect Accompaniments to Complete Any Meal

This summer salad celebrates peak seasonal produce with a blend of sweet corn, ripe cherry tomatoes, and crisp red onion, all brightened with fresh lime juice. Vibrant cilantro adds a lively aroma, while diced avocado on top brings creamy contrast. The corn is quickly blanched, then kernels are tossed with vegetables and citrus for maximum freshness. Serve chilled, making sure to add the avocado just before serving to preserve its texture and color. Perfect as a side for picnics, barbecues, or light meals, this dish is easily adapted to your taste and can even take on grilled corn for a smoky twist.

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Updated on Fri, 23 May 2025 23:45:20 GMT
Summer Corn Salad with Avocado Pin
Summer Corn Salad with Avocado | lottirecipes.com

This summer corn salad is a celebration of bright flavors and peak-season produce. Sweet corn, juicy cherry tomatoes, and aromatic cilantro come together under a fresh squeeze of lime, and the finishing touch of creamy avocado makes every bite irresistible. It is my go-to dish for picnics and backyard BBQs because it is so quick to throw together and always disappears fast.

I discovered this salad at a friend’s cookout and immediately adapted it for my family. Every summer, it makes frequent appearances at our table. The combination of sweet corn and avocado is such a hit that even the kids ask for seconds.

Ingredients

  • Fresh corn cobs: Choose the brightest husks that feel heavy for their size
  • Cherry tomatoes: Look for ones that are firm but yield just a little under pressure
  • Red onion: Adds crunch and a sharp bite that lifts the salad
  • Cilantro: Use leaves and stems for extra flavor and buy a bunch that is fragrant and perky
  • Limes: Juicy and plump limes make all the difference opt for those that give a little when squeezed
  • Avocado: Pick avocados that yield gently to pressure for a perfect creamy finish
  • Salt and black pepper: Enhances all the vibrant flavors

Step-by-Step Instructions

Boil the Corn:
Bring a large pot of water to a rolling boil over high heat. Shuck the corn cobs and drop them in. Cover and let them cook for about two minutes. Cool the cobs completely on a tray before cutting off the kernels so that they do not steam up your salad.
Prep the Vegetables:
Halve or quarter your tomatoes depending on size and chop the red onion as finely as you can for a consistent bite. Chop the cilantro leaves and tender stems for best flavor.
Toss the Salad:
In a large bowl, mix the cooled corn kernels with tomatoes, red onion, and cilantro. Squeeze over plenty of lime juice so everything gets a good coating. Season to taste with salt and pepper and give it a final gentle mix.
Chill and Serve:
For peak freshness, chill the salad for an hour before serving but hold back on adding the avocado. Right before serving, dice your avocado and gently fold it in or top individual bowls so it stays green and creamy.
Summer Corn Salad with Avocado Pin
Summer Corn Salad with Avocado | lottirecipes.com

I am always amazed at how the freshest corn makes this dish a standout. It reminds me of lazy summer days at my grandmother’s farm helping her shuck corn right off the stalk before lunchtime.

Storage Tips

This salad holds well in the fridge for up to two days if you leave out the avocado. Add the avocado just before serving to prevent it from browning. Store the salad in an airtight container to keep the veggies crisp.

Ingredient Substitutions

You can swap cilantro for flat leaf parsley if you are not a fan of cilantro’s flavor. If you cannot find cherry tomatoes try grape tomatoes or even diced regular tomatoes. Grilled corn instead of boiled brings a smoky kick that works beautifully.

Serving Suggestions

Pile this salad alongside grilled chicken burgers or fish for a cool and tangy side. Sometimes I add black beans or feta cheese to make it heartier. It is terrific scooped up with tortilla chips too.

Where This Recipe Comes From

Corn and tomatoes are classic ingredients across North America in the summertime. This particular combination with avocado and lime is inspired by both Southwestern and Mexican flavors that emphasize freshness and citrusy brightness.

Recipe Questions & Answers

→ Can I use canned or frozen corn?

Fresh corn yields the best flavor and texture, but canned or frozen corn can be used as a convenient alternative. Be sure to drain well and pat dry before tossing with the other ingredients.

→ How can I add extra flavor to the salad?

Grilling the corn cobs adds a delicious smoky note. You can also sprinkle in a pinch of cumin or chili powder, or add diced jalapeño for gentle heat.

→ How far ahead can I make the salad?

You can prepare the base salad (without avocado) several hours ahead and keep it refrigerated. Add avocado just before serving to prevent browning and maintain a fresh appearance.

→ What are good substitutions for cilantro?

If you prefer, substitute with fresh parsley or basil for a different flavor profile that still brings freshness to the dish.

→ What dishes pair well with this salad?

This salad complements grilled meats, tacos, seafood, or can simply be enjoyed with tortilla chips as a light meal or appetizer.

Summer Corn Salad Avocado

Sweet corn, tomatoes, lime, cilantro, and creamy avocado create a refreshing summer salad.

Preparation Time
15 mins
Cook Time
2 mins
Total Time
17 mins

Category: Simple Sides

Difficulty Level: Easy

Cuisine Type: American

Yield: 6 Servings

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Dairy-Free

What You'll Need

→ Vegetables

01 4 ears fresh corn, shucked
02 1 cup cherry tomatoes, halved or quartered
03 1/3 small red onion, finely chopped
04 2 tablespoons fresh cilantro, chopped (leaves and stems)

→ Dressing

05 Juice of 3–4 limes, freshly squeezed (enough to coat salad)
06 Salt, to taste
07 Black pepper, to taste

→ Topping

08 1–2 ripe avocados, diced

Steps to Follow

Step 01

Bring a large pot of water to a boil over high heat. Add the shucked corn cobs, cover, and boil for 1.5 to 2 minutes. Transfer the corn to a tray, discard the cooking water, and allow the corn to cool completely.

Step 02

Once the corn has cooled, slice the kernels from the cobs. In a large bowl, combine the corn kernels with cherry tomatoes, red onion, and cilantro.

Step 03

Add the freshly squeezed lime juice to the bowl and season with salt and black pepper to taste. Mix thoroughly and taste to adjust seasonings if needed.

Step 04

Cover the bowl and refrigerate the salad for at least 1 hour for best flavor. Do not add avocado until just before serving.

Step 05

Right before serving, add diced avocado to each portion. Serve chilled as a side dish or light entrée.

Additional Notes

  1. For a smoky twist, grill the corn before slicing off the kernels.
  2. Ingredient amounts are flexible and can be adjusted according to personal preference.
  3. It is best to add avocado immediately before serving to prevent browning.

Tools You'll Need

  • Large cooking pot
  • Sharp knife
  • Mixing bowl
  • Cutting board

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 185
  • Fats: 8 g
  • Carbohydrates: 27 g
  • Proteins: 4 g