The first bite of this salad tastes like summer itself. Imagine sitting outside, bare feet in the grass, while the sun warms your skin. That’s what this dish brings to your table: sunny, fresh, and bright flavors that celebrate simple seasonal joy. Summer corn salad with avocado is easy, colorful, and satisfying — and it comes together with a breeze.
Table of Contents
Why You’ll Love This Recipe
This summer corn salad with avocado is pure freshness in every bite. It’s light yet satisfying, and full of bright flavors from sweet corn, juicy tomatoes, and creamy avocado. Also, it’s naturally gluten-free and dairy-free, so it fits many tables. You can make it ahead, which makes life easier on hot days. In fact, it tastes even better after a good chill in the fridge.
Ingredients
- 4 corn cobs (3-4 cups kernels)
- 1 cup cherry tomatoes, halved or quartered
- ⅓ small red onion, finely chopped
- 2 Tbsp chopped cilantro (leaves and stems)
- 3-4 limes, juiced (fresh lime juice recommended)
- 1-2 ripe avocados, diced
- Salt, to taste
- Black pepper, to taste
Tip: Canned corn works too if needed, but fresh corn shines here.
How To Make Summer Corn Salad with Avocado
Step 1: Cook and cool the corn
First, bring a large pot of water to a boil. Shuck your corn cobs carefully. Then boil for 1½ to 2 minutes — just enough to brighten them up. Next, cool them completely so they’re easy to handle. Then slice the kernels off the cob.
Step 2: Prepare and chop fresh ingredients
While the corn cools, cut your cherry tomatoes and chop your onion and cilantro. This keeps things moving efficiently.
Step 3: Mix, chill, and season
Next, in a big bowl, mix together the corn, tomatoes, onion, and cilantro. Squeeze fresh lime juice generously over everything. Add salt and black pepper to taste. Taste and adjust seasoning if needed.
Then cover and chill for at least one hour. The flavors will meld beautifully as it rests.
Step 4: Add avocado just before serving
Right before serving, dice your avocado. Then gently fold it into individual portions. This keeps the avocado from browning or turning mushy.
Tips for Perfect Corn Salad
Boiling corn just briefly keeps it crisp and sweet. You can also grill the corn for a smoky flavor if you like — just char it slightly and then slice off the kernels.
Another option? Use raw corn straight from the cob. It’s surprisingly tender and sweet when fresh.
Storage and Make-Ahead Notes
This salad keeps well in an airtight container in the fridge for a couple of days. Remove avocado before storing to prevent browning. Before serving leftovers, toss with a splash of fresh lime juice to perk up the flavors.
While this salad loves to sit and chill, it’s not freezer-friendly. The fresh veggies and avocado texture won’t hold up well after thawing.
FAQ
Can I use canned or frozen corn?
Yes, canned corn works well, and is better than frozen for this salad. Drain it thoroughly before adding.
How long does this salad keep in the fridge?
It keeps for about two days. For best results, add avocado fresh just before serving.
Should I serve this salad cold or at room temperature?
This salad is best served chilled, but it’s also tasty at room temperature.
Summer Corn Salad with Avocado Recipe Card
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Summer Corn Salad with Avocado
- Total Time: 15 minutes plus chilling
- Yield: 6 servings
Description
A bright, fresh summer corn salad with juicy tomatoes, creamy avocado, zesty lime, and a touch of cilantro. Gluten-free and dairy-free — perfect for warm-weather meals.
Ingredients
4 corn cobs (3-4 cups kernels)
1 cup cherry tomatoes, halved or quartered
⅓ small red onion, finely chopped
2 Tbsp chopped cilantro (leaves and stems)
3-4 limes, juiced
1-2 ripe avocados, diced
Salt, to taste
Black pepper, to taste
Instructions
1. Bring a large pot of water to a boil, shuck corn cobs, boil for 1½ to 2 minutes, then cool completely and cut off kernels.
2. While corn cools, cut tomatoes and chop onion and cilantro.
3. In a large bowl, combine corn, tomatoes, onion, cilantro, lime juice, salt, and pepper. Taste and adjust seasoning.
4. Cover and chill for at least 1 hour.
5. Dice avocado and gently fold into individual servings just before serving.
Notes
This salad becomes more flavorful as it chills.
For smoky flavor, grill the corn instead of boiling.
Canned corn works but fresh is preferred.
Not freezer-friendly.
Best served chilled; toss with fresh lime juice before serving leftovers.
Store without avocado to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Summer Veggies Recipes
- Method: Boil or Grill
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
More Such Recipes
If you love fresh flavors like this, check out my recipe for Skillet Mexican Street Corn for a warm skillet option.
Try a bright, cool Fresh Greek Cucumber Salad too — so good on a hot day.
Or, if you’re craving more corn goodness, my Copycat Chipotle Corn Salsa is always a hit.
And don’t miss the cozy, creamy Mexican Street Corn Casserole.
Final Thoughts
This summer corn salad with avocado feels like sunshine in a bowl. It’s easy, quick, and so full of bright flavors. Perfect for picnics, potlucks, or just a quiet dinner outside. Try it soon — and when you do, I’d love to hear how it turned out. Leave a comment or share your version on social (you can find me on Pinterest and Facebook)!