Avocado Corn Salad Recipe (Easy Fresh Summer Side)
Make avocado corn salad with fresh ingredients and zesty flavor. Easy healthy summer side dish perfect for BBQs and picnics!
Equipment
- Large mixing bowl
- Sharp knife & cutting board
- Small whisk for dressing
- Serving spoon
- Airtight container (for storage)
Ingredients
- Fresh corn (or frozen, thawed)
- Ripe avocados
- Cherry tomatoes
- Red onion
- Fresh cilantro or parsley
- Lime juice
- Olive oil
- Salt & pepper
- Optional: feta or cotija cheese, jalapeños
Instructions
- Prepare Corn: Grill or boil corn until tender. Cut kernels off the cob.
- Dice Avocado & Veggies: Cut avocado into chunks. Dice tomatoes and onion. Chop herbs.
- Make Dressing: Whisk lime juice, olive oil, salt, and pepper. Add cumin or chili flakes if desired.
- Combine: Place corn, avocado, and veggies in a bowl. Pour dressing over and toss gently to avoid mashing avocado.
- Chill & Serve: Refrigerate for 20 minutes before serving. Garnish with herbs or cheese.
Notes
- Use fresh corn for the sweetest flavor, but frozen works too.
- Toss avocado with lime juice before mixing to prevent browning.
- Add beans or grilled chicken for extra protein.
- Store leftovers in the fridge for 1–2 days; avoid freezing.
- This salad pairs beautifully with grilled meats, tacos, or seafood.
- Make ahead by prepping ingredients separately and combining just before serving.