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 fresh, bright, and super easy to make and loaded with the best summer ingredients!
Cook summer sweet corn on the cob the way you like it – boil, bake in the oven, or grill on BBQ.
Once cooked, let it cool.
Meanwhile, get the salad dressing ready. 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.
Cut the corn kernels off the cob.Tip: Use a bundt pan to place corn on the cob in the middle and easily slice off the corn off its cob into the bundt pan. Or place a ramekin in the center of a wide bowl, hold the corn on the ramekin, and cut off with a sharp knife the corn off its cob.
Add smoky char-grilled corn kernels or boiled soft corn kernels into a large wide salad bowl. Add cherry tomatoes, sliced red onions, ripe avocado cubes, and fresh chopped cilantro.
Pour salad dressing over. Gently toss and serve!
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Notes
Buy fresh corn and use it while it's fresh. Freshly harvested corn has the most sweetest, delicious flavors!
You can choose your favorite way to cook corn on the cob and it will work for this salad. Check the section "Ways to cook corn on the cob". I highly recommend grilling corn, it adds a wonderful smoky flavor!
Choose fresh, quality ingredients - choose ripe avocado and red ripe cherry tomatoes.
Can’t stand cilantro? You can substitute it with parsley or green onions.Â
Use fresh lime over bottled stuff.
If you don’t like raw garlic flavor, skip it. Garlic adds loads of flavor.
 Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.