Description
This Avocado Corn Salad is a fresh and vibrant side dish made with creamy avocado, sweet corn, juicy cherry tomatoes, and crisp red onion tossed in a zesty lime dressing. Perfect for summer gatherings, barbecues, or quick healthy meals, this easy avocado corn salad delivers bright flavors and refreshing textures in every bite.
Ingredients
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2 ripe avocados, diced
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1 ½ cups corn kernels (fresh, canned, or frozen and thawed)
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1 cup cherry tomatoes, halved
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¼ cup red onion, finely diced
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¼ cup fresh cilantro, chopped
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2 tablespoons lime juice
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1 tablespoon olive oil
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½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Instructions
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If using fresh corn, cook it briefly in boiling water for 3–4 minutes, then drain and let it cool. If using canned or frozen corn, ensure it is drained and thawed.
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Cut the avocados in half, remove the pits, and dice the flesh into bite-sized cubes.
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In a large mixing bowl, combine the corn, diced avocado, cherry tomatoes, and red onion.
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Add the chopped cilantro to the bowl.
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In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
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Pour the dressing over the salad ingredients.
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Gently toss everything together to coat evenly without mashing the avocado.
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Taste and adjust seasoning if needed.
- Serve immediately for the freshest flavor.
Notes
Use ripe but slightly firm avocados so they hold their shape when mixed.Lime juice helps slow the browning of the avocado.This salad is best served fresh, shortly after preparation.For extra flavor, add diced jalapeño, feta cheese, or black beans.
