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Quick & Fresh Avocado Corn Salad

Enjoy the flavors of summer with this fresh, fast-prep Avocado Corn Salad!
Quick & Fresh Avocado Corn Salad

Enjoy the flavors of summer with this easy and fresh Avocado Corn Salad. It is fast-prep, quick to assemble, and has a deliciously zesty dressing you’ll love. Eating healthy never tasted so good, so bring it to your next BBQ party and let it be the star of the meal!

Ingredients For Avocado Corn Salad

  • Fresh corn
  • Avocado
  • Grape tomatoes
  • Red onion
  • Cilantro
  • Extra Virgin olive oil
  • Lime juice
  • Garlic
  • Honey
  • Cumin
  • Salt and pepper

How To Make Quick and Fresh Avocado Corn Salad

  1. Shuck, cook, and cut the kernels off the corn. Let them cool down.
  2. Place the cooked corn, sliced grape tomatoes, diced avocado, sliced red onion, and cilantro in a salad bowl.
  3. Make the dressing: whisk together the olive oil, lime juice, minced garlic, honey, cumin, salt, and pepper.

Drizzle the dressing over the veggies and toss to combine.

Can I Use Frozen Corn Instead Of Fresh?

Yes, just thaw it and pat it dry before adding it to the salad. You can also use drained, canned whole-kernel corn.

Can I Make This Salad Ahead Of Time?

You can prepare this a few hours in advance but don’t add the avocado or the dressing until the last minute to prevent the avocado from browning and the salad from getting soggy.

Quick & Fresh Avocado Corn Salad

Quick & Fresh Avocado Corn Salad

Enjoy the flavors of summer with this fresh, fast-prep Avocado Corn Salad!
5 from 1 vote
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Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 SERVINGS
Calories: 202kcal
Author: Katherine - Yummfully

Equipment

  • Knife and cutting board
  • Large pot
  • Stove
  • Salad bowl
  • Measuring cup
  • Whisk

Ingredients

For the salad

  • 3 ears of fresh corn
  • 2 cups grape tomatoes, sliced in half
  • 2 avocados, peeled and diced
  • ½ cup red onion, thinly sliced
  • ¼ cup cilantro, chopped

For the dressing:

  • 2 tbsp extra-virgin olive oil
  • Juice of two limes
  • 1 garlic clove, minced
  • 1 tsp honey
  • tsp ground cumin
  • Salt and pepper to taste

Instructions

  • Shuck, cook, and cut the kernels off the corn. Let them cool down.
  • Place the cooked corn, sliced grape tomatoes, diced avocado, sliced red onion, and cilantro in a salad bowl.
  • Make the dressing: whisk the olive oil, lime juice, minced garlic, honey, cumin, salt, and pepper.
  • Drizzle the dressing over the veggies and toss to combine.

Nutrition

Calories: 202kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 111mg | Potassium: 342mg | Fiber: 5g | Sugar: 6.5g | Vitamin A: 12IU | Vitamin C: 35mg | Calcium: 2mg | Iron: 5mg

Frequently Asked Questions

What Can I Use Instead Of Extra Virgin Oil?

You can use avocado oil or any neutral-tasting oil of your choice like canola or vegetable oil.

How Can I Prevent The Avocado From Browning?

The acid in lime juice keeps it from browning so add a little lime juice to the diced avocado.

Is There A Substitute For Cilantro?

If you don’t like cilantro, you can use parsley or arugula instead.

Can I Add Protein To This Salad?

Yes, you can. You can add grilled chicken, shrimp, or beans for a vegetarian option.

What If I Don’t Like Raw Red Onion?

Soaking the onion in cold water mellows out its sharpness.

How Long Does This Salad Last In The Fridge?

This salad is best enjoyed fresh, but if you do need to store any leftovers, place them in an airtight container in the fridge for up to 24 hours. Avocados tend to brown over time!

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