If you are looking for a dish that bursts with fresh, vibrant flavors and offers a delightful combination of creamy, sweet, and tangy, this Corn Salad with Avocado Recipe is exactly what you need. It’s a bright, colorful salad that’s packed with juicy corn, buttery avocado, and zesty lime, making it a perfect light meal or side that’s as refreshing as it is satisfying. Whether you’re serving it at a picnic, a simple family dinner, or just craving something wholesome and delicious, this salad is easy to whip up and irresistibly good.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is all it takes to create this vibrant salad. Each element brings its own unique taste and texture, from the sweet crunch of corn to the creamy softness of avocado, lifted by the sharpness of shallots and the brightness of lime juice.
- Corn on the cob or canned corn: Fresh corn adds sweetness and crunch; canned corn works great for convenience.
- Avocado: Adds creaminess and a buttery texture that balances the salad perfectly.
- Cherry tomatoes or large tomatoes: Bring juicy acidity and beautiful color to the mix.
- Shallots or scallions: Provide a mild onion flavor for an extra layer of freshness.
- Coriander (cilantro) or parsley: Offers herbal brightness that livens up every bite.
- Lime or lemon juice: Adds zesty tang and helps marry all the flavors.
- Extra virgin olive oil: Enhances the texture with richness and a subtle fruitiness.
- Salt and pepper: Essential for seasoning and bringing all the flavors together.
How to Make Corn Salad with Avocado Recipe
Step 1: Prepare the Corn
Start by bringing a large pot of water to a boil and cook the corn on the cob for just 3 minutes—this keeps it crisp and sweet. Once cooked, drain and run the corn under cold water immediately to stop the cooking process. When the corn is cool enough to handle, carefully cut the kernels off the cob and set aside. This step ensures each bite bursts with fresh corn flavor and delightful texture.
Step 2: Combine the Fresh Ingredients
In a large bowl, place the diced avocado, halved cherry tomatoes (or diced large tomatoes), finely sliced shallots or chopped red onion, and chopped coriander or parsley. These ingredients bring a wonderful melange of textures and vibrant colors that are both inviting and delicious.
Step 3: Dress and Toss
Drizzle the salad with freshly squeezed lime juice and extra virgin olive oil. Add a generous pinch of salt and pepper to enhance and balance the dish. Toss everything gently to combine without mashing the avocado. This careful tossing helps every ingredient get coated with the zesty dressing, ensuring each spoonful is a perfect harmony of flavors.
How to Serve Corn Salad with Avocado Recipe
Garnishes
A sprinkle of extra chopped coriander or a few thin slices of radish add that lovely finishing touch to this salad. You can also toss in some toasted pumpkin seeds or crumbled feta cheese for an unexpected crunch or savory element that elevates the dish even further.
Side Dishes
This salad pairs exceptionally well with grilled chicken, fish, or even tofu, making it a versatile side. For a casual barbecue or picnic, serve it alongside cornbread or crusty bread to soak up the dressing. It’s equally amazing as part of a light summer lunch with a chilled glass of white wine or sparkling water.
Creative Ways to Present
For a fun presentation, serve this salad in small mason jars or hollowed-out avocado halves to wow your guests. Layering the salad elements in a clear glass bowl also shows off its vibrant colors, making it visually irresistible. You can even turn it into taco filling for a fresh twist on a favorite handheld meal.
Make Ahead and Storage
Storing Leftovers
This Corn Salad with Avocado Recipe is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge. To keep the avocado from browning, press a piece of plastic wrap directly onto the surface of the salad or drizzle a little extra lime juice on top before sealing. Consume within 1-2 days for optimal freshness.
Freezing
Because of the creamy avocado and fresh vegetables, this salad does not freeze well. Freezing can cause the avocado to become mushy and the vegetables to lose their crispness, so it’s best to make only as much as you can enjoy fresh.
Reheating
Since this recipe shines best served cold or at room temperature, reheating is not recommended. If you want to enjoy it slightly warmer, let it sit at room temperature for about 20 minutes before serving to release all the flavors.
FAQs
Can I use frozen corn for this Corn Salad with Avocado Recipe?
Yes, frozen corn can be a good substitute if fresh or canned corn is unavailable. Just thaw and drain it well before adding it to the salad to avoid excess moisture.
What kind of avocado works best?
Choose a ripe but firm avocado. It should give slightly when pressed gently but not be mushy. This ensures a creamy texture without turning the salad into a mushy mix.
Can I add other vegetables to this salad?
Definitely! Feel free to add diced cucumbers, bell peppers, or even corn kernels roasted with a bit of chili powder for a smoky kick. The salad is flexible and adapts well to extra veggies.
Is this salad suitable for meal prep?
It is best prepared fresh, but if you want to meal prep, keep the avocado separate and mix it in just before serving to preserve its texture and color.
What dressing alternatives can I use?
Lime juice and olive oil are classic for this salad, but you can try lemon juice or even a splash of balsamic vinegar for a different flavor profile. Just keep the quantities balanced to maintain the freshness of the dish.
Final Thoughts
This Corn Salad with Avocado Recipe is a true celebration of fresh ingredients and simple preparation. Its ease, vibrant colors, and bold yet balanced flavors make it an instant favorite. I really encourage you to try it soon—whether to brighten up a weekday meal or impress guests with a stunning, heartfelt dish that’s as nourishing as it is delicious. Trust me, this salad will quickly become a go-to in your recipe collection!
Print
Corn Salad with Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Corn Salad with Avocado, featuring sweet corn, creamy avocado, juicy cherry tomatoes, and a tangy lime dressing. Perfect as a light side dish or a healthy snack, this salad combines crisp textures and bright flavors in just 15 minutes.
Ingredients
Main Ingredients
- 2 corn on the cob (or 400g / 14 oz canned corn, drained)
- 1 avocado, cut into large dice
- 200 g / 7 oz cherry tomatoes, halved (or 2 large tomatoes, cut into large dice)
- 2 shallots / scallions, finely sliced or 1 small red onion finely chopped
- 1/3 cup finely chopped coriander/cilantro (or parsley)
Dressing
- 2 tbsp lime juice or 1 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Cook the Corn: Bring a large pot of water to a boil and cook the corn on the cob for 3 minutes. Drain and immediately run under cold water to stop further cooking. Once cool enough to handle, cut the kernels off the cob and set aside to cool completely.
- Prepare the Salad: In a large bowl, combine the cooked corn kernels, diced avocado, halved cherry tomatoes, finely sliced shallots or chopped red onion, and chopped coriander or parsley.
- Make the Dressing and Toss: Drizzle over the lime juice, extra virgin olive oil, and season generously with salt and pepper. Toss gently to combine all the flavors without mashing the avocado. Serve immediately or chill briefly before serving.
Notes
- Using fresh corn on the cob gives the best flavor, but canned corn is a convenient alternative.
- For a spicier kick, add a pinch of chili flakes or diced jalapeño to the salad.
- Serve the salad as a refreshing side dish for grilled meats or as a light lunch.
- To keep avocado from browning, toss it gently and serve the salad soon after preparation.
