Summer Corn Salad with Avocado

There’s something magical about summer produce—bright, juicy, and full of life. Every summer, my family’s backyard BBQs had one star side dish that everyone fought over: my grandmother’s corn salad. Fresh off the cob, kissed by the sun, and loaded with flavor, it was simplicity at its best. But over the years, I’ve given it a creamy, dreamy twist by adding ripe avocados and a splash of lime. This Summer Corn Salad with Avocado has become my go-to for everything from weekday lunches to weekend gatherings. It’s a celebration of summer in a bowl—and it might just steal the show at your next cookout.

Why You’ll Love This Salad

• Fresh and Colorful: A feast for the eyes and taste buds.

• Wholesome and Nourishing: Packed with healthy fats, fiber, and vitamins.

• Versatile: Serve as a side, a light meal, or even with chips.

• Fast and Easy: Ready in under 30 minutes, no cooking if you use grilled corn leftovers!

• Crowd-Pleaser: Gluten-free, vegetarian, and easy to make vegan.

Ingredients

For the Salad:

• 4 ears of fresh corn (or 3 cups grilled corn kernels)

• 2 ripe avocados, diced

• 1 cup cherry tomatoes, halved

• ½ cup red onion, finely chopped

• ½ cup fresh cilantro or parsley, chopped

• 1 jalapeño, seeded and finely minced (optional)

• 1 red bell pepper, diced

• 1 cucumber, peeled and chopped

For the Dressing:

• Juice of 2 limes (about 4 tablespoons)

• 3 tablespoons extra virgin olive oil

• 1 teaspoon honey or maple syrup

• 1 garlic clove, finely minced

• Salt and pepper to taste

• Optional: ½ teaspoon cumin or chili powder for a Southwestern kick

Kitchen Tools Needed

• Large mixing bowl

• Sharp knife and cutting board

• Citrus juicer (or your hands!)

• Salad spoon or tongs

• Optional: grill or grill pan (if grilling corn)

Instructions: Step-by-Step

Step 1: Prepare the Corn

• Grill Method (Recommended): Brush fresh corn with a bit of oil and grill for 8–10 minutes, turning occasionally, until charred. Let cool, then slice kernels off the cob.

• Boiled or Steamed Corn: Cook for 3–5 minutes, then cool and remove kernels.

• Frozen Corn Shortcut: Use thawed, high-quality frozen corn in a pinch—just sauté in a pan for a bit of char.

Step 2: Mix the Salad Base

In a large bowl, combine grilled corn kernels, diced avocados, tomatoes, red onion, bell pepper, cucumber, and jalapeño if using. Toss gently so you don’t mash the avocados.

Step 3: Whisk the Dressing

In a small bowl or jar, whisk together lime juice, olive oil, honey, garlic, salt, pepper, and optional spices. Taste and adjust seasoning.

Step 4: Combine and Chill

Pour the dressing over the salad. Toss gently to coat. Chill for 10–15 minutes before serving to allow flavors to meld.

Step 5: Garnish and Serve

Top with chopped herbs and an extra squeeze of lime. Serve cold or at room temperature.

Tips for Success

• Choose Ripe but Firm Avocados: You want creaminess without mush.

• Let the Corn Cool: Hot corn can soften other veggies and make avocados mushy.

• Don’t Overmix: Gently toss to preserve texture and color.

• Add Protein for a Full Meal: Try grilled chicken, shrimp, or black beans.

• Make it Ahead: Combine everything except avocado and dressing, and mix just before serving.

Serving Suggestions: Get Creative

• This Summer Corn Salad with Avocado is more than just a side dish—it’s a vibrant, versatile creation that deserves center stage in your summer menu. Here are some creative, crowd-pleasing ways to serve it:

  1. BBQ Star Side

  Serve it alongside grilled meats like chicken thighs, burgers, steak, or smoky ribs. The creamy avocado and zesty lime balance out charred flavors beautifully.

  2. Taco Night Upgrade

  Spoon it over fish tacos, shrimp tacos, or veggie tacos for an instant flavor boost. It adds crunch, creaminess, and brightness all in one bite.

  3. Dip It Like Salsa

  Pair with tortilla chips or scooped into romaine leaves for a healthier appetizer option. Think of it as a chunky guac meets corn salsa.

  4. Bowl It Up

  Turn it into a wholesome meal by serving over quinoa, farro, or brown rice. Top with grilled tofu, black beans, or shredded rotisserie chicken for a balanced bowl.

  5. Stuff It Into Wraps

  Wrap it up in a warm tortilla with grilled veggies or leftover meat. Add a swipe of hummus or sour cream for a satisfying, hand-held lunch.

  6. Brunch Table MVP

  Pair it with poached eggs, frittatas, or avocado toast. It’s the pop of color and flavor your brunch board didn’t know it needed.

  7. Picnic Perfect

  Pack it in mason jars for portable, no-fuss picnic fare. It’s hearty enough to hold up in a cooler and tastes great chilled.

  8. Top Your Toast

  Spoon it over ricotta toast or smashed avocado toast with a drizzle of hot honey—trust me, it’s next-level delicious.

  9. Fresh Pasta Salad Twist

  Mix with cooked, chilled pasta for an unconventional take on pasta salad. Add feta or mozzarella pearls for a Mediterranean spin.

Health Benefits of Avocado and Corn

Avocados:

• High in heart-healthy monounsaturated fats

• Rich in potassium, fiber, and folate

• Anti-inflammatory and beneficial for skin and brain health

Corn:

• Great source of fiber and complex carbs

• Packed with antioxidants like lutein and zeaxanthin for eye health

• Naturally gluten-free and a satisfying source of energy

Together, they make a nutrient-dense salad that’s as good for you as it tastes.

FAQs: Summer Corn Salad with Avocado

Q: Can I make this salad vegan?
Yes! Just use maple syrup or agave instead of honey.

Q: How long does it keep?
Best eaten fresh, but leftovers last up to 2 days in the fridge (avocado will darken slightly).

Q: Can I use canned corn?
In a pinch, yes—just drain well and sauté briefly for better texture.

Q: What’s a good substitute for cilantro?
Fresh parsley or basil both work well if you’re not a fan of cilantro.

Q: Can I add cheese?
Absolutely! Crumbled feta or cotija cheese adds a delicious salty tang.

Personal Touch: A Salad that Feels Like Summer

I make this salad the moment corn hits the farmers market stands, and every bite brings me back to late summer evenings—barefoot in the backyard, the scent of something grilling, and a table full of family and laughter. It’s humble, refreshing, and full of color. Just like summer should be.

Summer Corn Salad with Avocado

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• Author: iyma hernandes
• Total Time: 30 minutes
• Yield: 4-6 servings 1x
• Diet: Vegetarian

See also  Grilled shrimp bowl with avocado corn salsa and creamy sauce

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Description

A fresh, vibrant salad bursting with juicy corn, creamy avocado, and zesty lime—a perfect dish for summer cookouts, quick lunches, or healthy snacking.

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Ingredients

Scale 1x2x3x

• 4 ears of fresh corn (or 3 cups grilled corn kernels)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, finely chopped
• ½ cup fresh cilantro or parsley, chopped
• 1 jalapeño, seeded and finely minced (optional)
• 1 red bell pepper, diced
• 1 cucumber, peeled and chopped
• Juice of 2 limes (about 4 tablespoons)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon honey or maple syrup
• 1 garlic clove, finely minced
• Salt and pepper to taste
• Optional: ½ teaspoon cumin or chili powder

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Instructions

1. Grill Method (Recommended): Brush corn with oil and grill for 8–10 minutes, turning occasionally. Let cool and cut kernels off.
2. Alternative: Boil or steam corn for 3–5 minutes, then cool and remove kernels. Or sauté frozen corn briefly if using.
3. In a large mixing bowl, combine corn, avocados, tomatoes, red onion, bell pepper, cucumber, and jalapeño if using. Toss gently.
4. In a separate bowl, whisk lime juice, olive oil, honey or maple, garlic, salt, pepper, and optional spices. Adjust seasoning to taste.
5. Pour dressing over salad and gently toss to coat evenly.
6. Chill for 10–15 minutes to allow flavors to meld.
7. Garnish with fresh herbs and an extra squeeze of lime. Serve cold or at room temperature.

Notes

For best texture, use ripe but firm avocados and let corn cool before mixing. Add grilled chicken, shrimp, or black beans for a protein boost. Make ahead by prepping all except avocado and dressing, then combine before serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No-Cook / Grilled
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 5g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg

Keywords: corn salad, avocado, summer salad, healthy, vegetarian, gluten-free