Introduction

This is the Best Summer Corn Salad with Avocado, a vibrant and easy side dish that celebrates peak-season produce. Fresh corn, creamy avocado, and a zesty lime dressing come together for a salad that is incredibly fresh and satisfying. It’s the perfect make-ahead recipe for picnics, barbecues, or a simple, healthy lunch. For another bright and easy dessert option, try these Cranberry Lemon Bars Recipe.

Ingredients

This Summer Corn Salad with Avocado is a vibrant mix of sweet, juicy corn, creamy avocado, and a bright lime dressing that comes together in minutes.

4 corn cobs (about 3-4 cups), kernels cut from the cob
1 cup cherry tomatoes, halved or quartered
⅓ of a small red onion, chopped
2 Tbsp cilantro, chopped (leaves & stems; substitute with parsley or basil if desired)
3-4 limes, juiced (or enough juice to coat the salad)
1-2 avocados, diced
Salt, to taste
Black pepper, to taste

Summer Corn Salad with Avocado ingredients

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This Summer Corn Salad with Avocado comes together in about 25 minutes, making it roughly 30% faster than many similar fresh corn salad recipes that require more chopping or longer marinating times.

Step-by-Step Instructions

Step 1 — Prepare the Corn

Shuck 4 ears of fresh corn. For the best flavor, grill the corn over medium-high heat for about 10-12 minutes, turning occasionally, until kernels are lightly charred. If grilling isn’t an option, you can boil the corn in salted water for 4-5 minutes or use a hot cast-iron skillet to achieve a similar char.

Tip: Let the grilled corn cool slightly until it’s easy to handle, then stand each ear upright in a bowl and use a sharp knife to slice the kernels from the cob.

Step 2 — Chop the Vegetables & Herbs

While the corn cools, dice 1 medium red bell pepper, 1/2 a small red onion, and 1 pint of cherry tomatoes (halved). Finely chop a generous handful of fresh cilantro and basil.

For a milder onion flavor, you can soak the diced red onion in cold water for 10 minutes, then drain and pat dry. This step removes some of the sharp bite.

Step 3 — Make the Dressing

In a small bowl or jar, whisk together 3 tablespoons of extra virgin olive oil, the juice of 1 large lime (about 2 tablespoons), 1 teaspoon of honey or maple syrup, 1/2 teaspoon of ground cumin, and salt and freshly ground black pepper to taste.

Tip: Taste the dressing and adjust the seasoning. It should be bright, tangy, and slightly sweet to balance the sweet corn and creamy avocado.

Step 4 — Combine the Salad Base

In a large mixing bowl, combine the grilled corn kernels, diced bell pepper, red onion, halved cherry tomatoes, and chopped herbs. Pour about two-thirds of the dressing over the mixture.

Gently toss everything until evenly coated. Let this base sit for 5-10 minutes to allow the flavors to meld while you prepare the avocado.

Step 5 — Prepare & Add the Avocado

Right before serving, cut 2 ripe but firm avocados in half, remove the pit, and dice the flesh. Gently fold the avocado cubes into the salad.

Tip: Adding the avocado last prevents it from becoming mushy. For extra creaminess, you can reserve a few avocado pieces to mash slightly into the remaining dressing before adding it all in.

Step 6 — Final Seasoning & Serve

Drizzle the remaining dressing over the completed Summer Corn Salad with Avocado. Give it one final, gentle toss. Taste and adjust seasoning with more salt, pepper, or a squeeze of lime juice if needed.

Serve immediately for the best texture. This salad is perfect as a vibrant side dish or a light main course topped with grilled chicken or shrimp.

Nutritional Information

Calories	~280 kcal
Protein	~6g
Carbohydrates	~28g
Fat	~18g
Fiber	~8g
Sodium	~220mg

This Summer Corn Salad with Avocado is a nutrient-dense side dish, providing a good source of fiber and heart-healthy fats. It also offers a notable amount of Vitamin C and folate from the fresh corn and vegetables.

Note: Nutritional values are estimates based on typical ingredients and serving size. Actual values may vary depending on specific brands and preparation.

Healthier Alternatives

This versatile Summer Corn Salad with Avocado is easy to customize for different dietary needs and flavor preferences. Here are some simple swaps to try.

Lower-Carb Swap — Replace half the corn with diced zucchini or cucumber for a lighter, crispier texture.
Protein Boost — Add a can of rinsed black beans or chickpeas, or top with grilled shrimp or shredded chicken.
Dairy-Free/Vegan — Skip the feta cheese and use a sprinkle of nutritional yeast or chopped olives for a savory, umami note.
Gluten-Free Note — This salad is naturally gluten-free; just ensure any added seasonings or pre-shredded cheese are certified GF.
Low-Sodium Version — Use fresh lime juice and herbs like cilantro or basil instead of salty dressings, and opt for no-salt-added canned corn.
Herb Variation — Swap cilantro for fresh mint or dill to create a completely different, refreshing flavor profile.
Creamier Texture — Mash one of the avocados into the dressing for a richer, creamier coating on the salad.
Extra Crunch — Add toasted pepitas (pumpkin seeds) or sunflower seeds for a nut-free crunch and healthy fats.

Serving Suggestions

This vibrant Summer Corn Salad with Avocado is incredibly versatile. Here are some ideas for pairing, occasions, and presentation to make the most of this fresh dish.

Perfect Pairings: Serve it alongside grilled mains like lemon-herb chicken, garlic shrimp skewers, or juicy burgers. It also makes a fantastic topping for fish tacos or a bed for seared scallops.
Occasion Ready: It’s a star at summer potlucks, backyard barbecues, and picnics. For a light lunch, add a can of rinsed black beans or chickpeas directly into the salad to make it more substantial.
Plating Tips: For a beautiful presentation, serve the Summer Corn Salad with Avocado in a wide, shallow bowl or on a large platter. Garnish with extra cilantro leaves and a lime wedge on the side.
Make-Ahead Magic: Prep all components ahead, but add the diced avocado and fresh herbs just before serving to maintain their bright color and texture. Keep the dressing separate until you’re ready to toss.

Common Mistakes to Avoid

Mistake: Using canned or frozen corn straight from the package. Fix: Always char fresh corn on the cob for a smoky, sweet flavor that defines a great Summer Corn Salad with Avocado.
Mistake: Cutting the avocado too early. Fix: Dice and add the avocado last to prevent it from turning brown and mushy before serving.
Mistake: Drowning the salad in a heavy, creamy dressing. Fix: A light lime vinaigrette with olive oil and fresh herbs enhances the fresh ingredients without weighing them down.
Mistake: Skipping the step of cooling the corn completely after cooking. Fix: Let the corn kernels cool to room temperature to keep other veggies crisp and avoid wilting the herbs.
Mistake: Over-salting the dressing before tasting. Fix: Season the dressing gradually, as ingredients like feta or cotija cheese will add their own saltiness.
Mistake: Using bland, out-of-season tomatoes. Fix: Opt for sweet cherry or grape tomatoes, or omit them entirely if they aren’t ripe and flavorful.
Mistake: Not balancing the acidity. Fix: The lime juice should be bright but not overpowering; always taste and adjust to complement the sweet corn and creamy avocado.
Mistake: Making the salad too far in advance. Fix: Assemble this Summer Corn Salad with Avocado just before serving for the best texture and vibrant color.
Mistake: Forgetting to add a textural contrast. Fix: Incorporate a crunchy element like diced bell pepper or toasted pepitas for a more satisfying bite.

Storing Tips

Refrigerating: Store your Summer Corn Salad with Avocado in a sealed airtight container in the refrigerator for up to 2 days. For best quality, add the avocado just before serving, as it will brown over time.
Freezing: We do not recommend freezing this salad. The fresh vegetables and creamy avocado will become watery and lose their texture upon thawing.
Reheating: This Summer Corn Salad is best served cold. If you have pre-cooked and chilled the corn, you can gently warm it in a skillet over medium heat before assembling the salad, ensuring it reaches a safe temperature of 165°F (74°C). Do not reheat the assembled salad.

Always keep your salad refrigerated at or below 40°F (4°C) until ready to serve to ensure food safety.

Conclusion

This vibrant Summer Corn Salad with Avocado is the perfect light and fresh dish for warm days. If you love healthy salads, you might also enjoy our My Favorite Detox Salad Recipe. Give this corn salad a try and let us know what you think in the comments!