Summer Corn Salad with Avocado Recipe

If fresh, zesty, and utterly crave-worthy summer flavors are your thing, you are going to fall head over heels for this Summer Corn Salad with Avocado. Each bite is a celebration of peak produce: sweet corn kernels, jewel-toned cherry tomatoes, and creamy avocado come together for a salad that’s bursting with color and flavor. Finished with a pop of lime and a sprinkle of cilantro, this salad feels like sunshine in a bowl — perfect for a backyard BBQ, picnic, or quick weeknight side. Once you try it, it’ll be an instant staple in your kitchen all season long.

Ingredients You’ll Need

This Summer Corn Salad with Avocado keeps things refreshingly simple—each ingredient plays a key part in delivering crunch, creaminess, brightness, or a burst of color. Don’t be shy to adjust the quantities to your taste and make it your own!

• Fresh Corn Cobs: The star of the show—use four cobs for max sweetness and that unbeatable fresh crunch.
• Cherry Tomatoes: Adds juicy bursts and cheerful color; halved or quartered for the perfect size.
• Red Onion: Just a third of a small onion lends a subtle crunch and a bit of zing without overpowering the salad.
• Cilantro: Both leaves and tender stems brighten the salad with herby freshness.
• Lime Juice: Use freshly squeezed juice from 3–4 limes for lively, tangy flavor that ties everything together.
• Avocados: Diced right before serving for pockets of creamy goodness that feel luxurious but oh-so-easy.
• Salt: Enhances flavors and brings forward the natural sweetness of the corn.
• Black Pepper: Lends a bit of warmth and complexity—crack it fresh for the best flavor.

How to Make Summer Corn Salad with Avocado

Step 1: Boil the Corn

Fill a big pot with water, set it on high heat, and get ready for that satisfying rolling boil. Shuck the corn cobs and, as soon as the water is bubbling, pop them in. Cover and let them cook for about 1 and a half to 2 minutes—just long enough to turn juicy and sweet, but not mushy. Once done, transfer the cobs onto a tray to cool off. This cooling step is key, not just for easy handling, but to keep each kernel crisp and vivid yellow.

Step 2: Prep the Veggies

While the corn is cooling, halve (or quarter) your cherry tomatoes, chop up the red onion, and finely slice those fragrant cilantro leaves and stems. This is also the perfect time to juice your limes—you want everything ready so assembly is a breeze.

Step 3: Cut the Corn Kernels Off

Once your corn cobs are cool enough to handle, stand each cob upright and carefully slice downward to remove the kernels. Gather all that golden corn and get ready to toss it straight into a big mixing bowl.

Step 4: Mix the Salad

In your largest bowl, combine the sweet corn kernels, vibrant tomatoes, crunchy red onion, aromatic cilantro, and a generous pour of fresh lime juice. Season with salt and plenty of cracked black pepper. Give it all a big, gentle toss. Taste and see if you want even more salt or lime—this is where you really make it your own. If you have time, let the salad chill in the fridge for an hour; the flavors will blend even more beautifully.

Step 5: Add Avocado and Serve

Right before serving, dice up your avocado and gently fold the chunks into the salad (or use them as a topping if you love seeing those emerald cubes on top). Serve immediately, and watch how fast this Summer Corn Salad with Avocado disappears!

How to Serve Summer Corn Salad with Avocado

Garnishes

Finish your Summer Corn Salad with Avocado with extra cilantro sprigs or a few more cracks of pepper for a simple flourish. If you’re feeling zesty, a pinch of flaky sea salt or fresh lime zest can heighten the flavors and add a pop to the final plate.

Side Dishes

This summery salad is an all-star side that pairs beautifully with grilled anything—think smoky chicken, juicy burgers, or veggie kabobs. It loves sitting next to tacos or hearty sandwiches at lunch, and is equally at home with simple grilled fish for a light summer supper.

Creative Ways to Present

To really wow your guests, serve Summer Corn Salad with Avocado in clear glass bowls to show off those vibrant layers, or spoon it into lettuce cups for an easy handheld appetizer. You can even pile it onto toasted baguette slices for a colorful crostini that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you have leftover Summer Corn Salad with Avocado, store it in an airtight container in the fridge. The flavors stay bright for up to two days, though the avocado will soften and may darken—if that bothers you, add fresh avocado right before eating.

Freezing

This salad is all about freshness, so freezing isn’t recommended. The tomatoes, corn, and avocado all change texture once thawed, losing the crisp and creamy qualities that make this dish so tempting. For best results, enjoy it as fresh as possible!

Reheating

This salad is meant to be enjoyed cold or at room temperature. If it’s been chilled in the fridge, just let it sit on the counter for a few minutes to take the chill off, then enjoy. No cooking or warming necessary—simplicity is key!

FAQs

Can I use frozen or canned corn instead of fresh?

Yes, you can substitute frozen (thawed) or canned (drained) corn in a pinch. While fresh corn is unbeatable for its sweet crunch, frozen or canned versions make this Summer Corn Salad with Avocado possible even out of season. Just be sure to heat and dry the corn so the salad isn’t watery.

How can I make this salad ahead for a party?

Mix everything except the avocado and store covered in the fridge. Right before serving, dice and gently fold in the avocado for that perfect creamy bite and gorgeous green color—no more brown avocados at the picnic table!

What are some fun add-ins to switch it up?

The base of Summer Corn Salad with Avocado is endlessly riffable. Try adding black beans, diced bell pepper, feta or cotija cheese, or even a bit of jalapeño for heat. A handful of arugula or baby spinach turns it into a heartier green salad.

How do I keep avocado from browning?

Lime juice is your best friend here! The citrus helps slow browning, but for best appearance and texture, add avocado just before serving. Keeping the pit with the leftover avocado can help, too.

What main dishes go best with this salad?

Summer Corn Salad with Avocado goes wonderfully with grilled meats, fish tacos, barbecued tofu, or even as a topping for grain bowls. Its fresh, zippy flavors play well with just about anything on your summer menu.

Final Thoughts

This Summer Corn Salad with Avocado is the kind of recipe you’ll want to make again and again—it’s that irresistible! Don’t be surprised if it disappears faster than you expect. Dive in and enjoy all the best flavors of the season packed into one vibrant, easy dish. Happy feasting!

Print