Avocado Corn Salad
This avocado corn salad recipe is truly a summer must-make. Every potluck or church picnic I’ve taken it to, it’s been a hit with everyone!
There’s nothing better in the summer than a good salad. It’s cool and refreshing, and you don’t have to heat up your house to make it!
This salad has the right amount of tangy and sweetness, and it’s got a perfect combination of textures. I also love that it’s hearty enough to serve as a side dish, if you don’t feel like cooking.
This is the perfect topping for chicken tacos and topped with a sprinkle of crumbled feta, or cotija cheese. The creamy avocado, mixed with the crunch of the onion and cucumber and sweetness of the tomatoes pairs with them perfectly!
Ingredients for Avocado Corn Salad
- Corn – canned, frozen, or fresh corn cut from the cob
- Avocados – Nice and ripe, but not overripe
- Tomatoes – I like to use cherry or grape tomatoes sliced in half
- Red onion
- Baby cucumbers – you can use regular cukes if you want, but I like the extra tenderness of baby cucumbers.
- Olive oil, which helps all the dressings stick
- lime juice for that bright citrus flavor
- apple cider vinegar for some punchy flavor
- honey to a smidge of sweetness
- Cilantro for flavor
- salt, paprika, and black pepper for more flavor
Can a different vegetable combo be used?
Sure, but it would be a different salad. Feel free to change the type of onion, or tweak the quantities to your liking. Have a blast making changes you want to make. Just know that at the end of the day, it’s not the same recipe, so don’t come back to the comments to say it didn’t work. 😉
Can I use a bottled dressing?
Same answer as above. Sure, you could use a vinaigrette dressing that sounds good to you – go for it!
Adding different seasonings
This salad is very lightly seasoned. I recommend starting with what’s in the recipe, and giving it a taste, then adding whatever sounds good to you. More paprika, chili powder, Tony’s seasoning, some crushed red pepper – whatever works for you.
Other vegetables such as jalapeño or red bell pepper, can also be added.
How to make Avocado Corn Salad
- First, combine your olive oil, lime juice, apple cider vinegar, honey, salt, pepper, and paprika in a jar, and give it a good shake.
- Set the jar of dressing aside, and work on your vegetables.
- Slice your cucumbers into 1/8-1/4 inch slices, cut your cherry tomatoes in half, slice the onion into 1/8-1/4 inch slices, drain the corn, and pit and dice the avocado.
- Toss all of the prepared vegetables in a large mixing bowl.
- Drizzle with the dressing, and give it a quick toss.
- Serve immediately.
To store leftovers, place salad in an airtight container, and refrigerate. When ready to serve again, toss the dressing back into the salad, and add another splash of lime juice it needed.
More recipes you’ll enjoy:
- Creamy Cucumbers salad
- Broccoli pasta salad
- Quinoa Chickpea Salad
- Broccoli salad with bacon
- Mayo-Free Coleslaw
Avocado Corn Salad
Ingredients
- 2 Tablespoons olive oil
- 2 tablespoons lime juice
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1/2 teapsoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cups corn – can be canned corn, drained, or fresh corn, cut from the cob, and grilled, or boiled.
- 4 baby cucumbers
- 1/2 red onion
- 1 cup cherry or grape tomatoes
- 2 avocados
- 1/4–1/2 cup cilantro
Instructions
- Combine olive oil, lime juice, apple cider vinegar, honey, salt, pepper, and paprika in a jar with a lid, and shake to mix (you can also whisk it in a bowl). Set aside.
- Prepare vegetables – I recommend prepping in the order listed so that your avocados don’t have a chance to start turning brown before you cover them in dressing.
- If using canned corn, drain, and place in a large bowl. If using fresh sweet corn, grill, boil, or otherwise cook it, then cut the corn kernels off the cob, and add it to the bowl.
- Next, slice your cucumbers and onions into 1/8-1/4 inch thick pieces
- Slices tomatoes in half and add them to the bowl
- Pit and dice avocados, and discard the peels.
- Chop cilantro
- Drizzle with the dressing that you set aside earlier, and toss it all together
- Serve immediately.
- If you plan to make this ahead to serve later, I recommend prepping everything except the avocados. When ready to serve, prep and add the avocados, drizzle with dressing, and then toss. You can store the leftovers, and retoss before serving, it’s just better fresh.
What’s the best way to keep the avocados in this salad from browning if I’m prepping it ahead of time?
Nutritious and suitable for an energy breakfast. Enjoy discovering many new cuisines.
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The color combination of this dish is truly captivating, like a beautiful painting, and just looking at it makes you happy.
The details are truly touching! Every step is meticulously designed, elevating the entire dish to a higher level of perfection. It feels like a lot of care goes into your cooking.
The details are so heartfelt! Each step is crafted with such care, taking the dish to a whole new level of perfection. It’s clear that a lot of love goes into your cooking.
This avocado corn salad sounds absolutely perfect for summer! I love how you mentioned it’s great for potlucks or even as a topping for chicken tacos with some feta. Definitely going to try this soon, especially with those tips on not swapping out too many ingredients!
This avocado corn salad sounds perfect for summer! I love that it’s cool and refreshing and doesn’t heat up the kitchen. The mix of creamy avocado with crunchy veggies and sweet tomatoes sounds delicious, and using it as a taco topping is a great idea.