Avocado corn salad is loaded with sweet corn cooked your favorite way, creamy avocado and juicy tangy tomato all dressed in a simple salad dressing. It’s so fresh, bright and super easy to make, you can’t miss out on this one! It’s loaded with the best summer ingredients!

Try This Salad –

Make it with fresh corn when it’s in season and try it with canned corn when not in season, it tastes amazing either ways. Corn salad is universally approved salad. This crowd pleaser salad has so many ways to make it. You can almost toss in any fresh vegetable with it and it would still work. Add in cucumbers, fresh tomatoes, avocados, carrots or even beets.

You can even toss in grilled meat or seafood to it and it would disappear fast. Have you tried corn salad with grilled chicken, grilled shrimps? My favorite is to grill shrimp and corn on the BBQ and toss them together to make most delicious grilled corn salad.

Sweet summer corn that is fresh and juicy is absolute best for making summer corn salad. You can use canned corn either when fresh corn is not in season or for convenience. Don’t forget to finish off the salad with fresh cilantro or coriander. It’s my favorite herb.

All my regular readers would know me, my love for cilantro. The fresh perfume of cilantro is so amazing and I know many would be scrunching your face now reading this line. It’s okay if you don’t like cilantro or coriander leaves. Simply substitute it with fresh parsley or dill. Let me warn you – boy you’re missing out a great deal here not using cilantro haha. Did I manage to convince you enough? No?! Well parsley or dill it is for YOU!

Let’s talk about the salad dressing, shall we! It’s one of the simplest but amazing salad dressing. Sweet corn, tomato and avocado are so amazing on their own, you need something simple to elevate it’s taste and flavors, and not over power it. Lime juice and zest with olive oil and a good seasoning of salt and pepper, and not to miss garlic and a hint of cumin powder. Don’t skip garlic! Trust me!

Ingredients Needed

Below pic shows all you need to make the world’s simplest and healthiest salad –

all ingredients for corn avocado tomato salad arranged on board

Sweet Corn On The Cob – Sweet summer corn on the cob is best choice. You can cook it your favorite way and use it in the recipe. Boil it, bake in oven or grill it on fire(BBQ). Grilled corn scores as it gets this amazing smoky flavor from grilling and makes the salad taste the best!

Ripe Avocado – Creamy ripe avocado makes this salad so creamy and delicious.

Ripe Cherry Tomatoes – best summer cherry tomatoes adds a tang flavor to the salad balancing the sweetness from corn and creaminess from avocado.

Red Onions – adds crunch element that is much needed in a salad.

Cilantro – loads of cilantro in my salad. Not a fan? Try it with parsley or fresh dill.

For Salad Dressing –

Your salad tastes as good as your ingredients. It’s very important to use fresh produce and good quality ingredients.

Good quality extra virgin olive oil, freshly squeezed lime juice, along with lime zest, salt and fresh ground pepper, minced fresh garlic and hint of cumin powder. Simple flavors to complement the wonderful fresh taste of the salad.

How To Make Corn Tomato Avocado Salad?

Cook summer sweet corn on the cob the way you like it – you can boil
bake in oven
or grilled on BBQ. Once cooked, let it cool.
Cut the corn kernels off the cob. Jo’s Tip : Use bundt pan to place corn on the cob in the middle and easily slice off the corn off it’s cob into the bundt pan. Or place a ramekin in the center of wide bowl, hold the corn on the ramekin and cut off with sharp knife the corn off it’s cob.
Add smoky char grilled corn kernels or boiled soft corn kernels into a large wide salad bowl. Add in rest of the ingredients as well – halved cherry tomatoes, sliced red onions, ripe avocado cubes, and fresh chopped cilantro.
To make salad dressing – Into a jar pour in good quality olive oil, lime zest, freshly squeezed lime juice, salt and pepper to taste, minced garlic and cumin powder. Mix it well until combined. Keep aside until use.
Pour salad dressing over.
Gently toss.
Serve!

step by step pictorial of corn avocado salad

How To Cook Corn On The Cob?

Any way you cook corn on the cob, it tastes amazing! You can choose your favorite way to cook corn on the cob and it will work for this salad. Like I mentioned, grilled corn scores according to me as it gets this amazing smoky charred flavoured.

Boil – Bring a large pot of water to boil on stove top. Place corn on the cob and boil it for 3 to 5 minutes. Or use instant pot to steam it.

Bake In Oven – Clean the corn, remove husk and the silk. Don’t discard husk, soak it in water for couple of minutes. Cover corn on the cob with it’s husk and bake it pre heated oven at 350 F for about 20 to 25 minutes. You can even cover corn on the cob with aluminium foil and bake it.

Microwave – No need to remove husk and silk. Place the ear of corn in microwave and cook on high for 2 minutes. Flip the corn and continue to cook for another 2 minutes. Remove it from microwave, place it on wooden cutting board. Using folded kitchen towel, cut off the bottom of the corn. Hold the top and squeeze it, corn will come out separately leaving behind the silk and husk. So easy!

Grill on BBQ – Grill it for 15 to 18 minutes rotating frequently to cook evenly on all sides.

How To Serve Corn and Avocado Salad?

You can make a meal of it easily.

Serve it on the side with grilled shrimp with pineapple.

Serve it alongside grilled chicken kebabs.

Stuff it inside tacos.

corn salad with avocados and cherry tomatoes in wooden bowl

MORE SUMMER SALAD RECIPES:

Tomato Salad

Watermelon Feta Salad

Greek Pasta Salad

Classic Egg Salad

Israeli Couscous Salad

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