Summer Corn Salad with Avocado That Feels Like Magic

Summer corn salad with avocado is a bright, refreshing side dish that captures the season’s best flavors in every colorful, satisfying bite. With sweet corn, creamy avocado, crisp veggies, and a zesty lime dressing, it comes together quickly and brings sunshine to any meal.

What Makes This Summer Corn Salad with Avocado Irresistible

• Quick & Easy: Ready in under 20 minutes, with no stove required if using grilled or pre-cooked corn.
• Fresh & Flavorful: Every bite bursts with sweet, tangy, and creamy textures.
• Healthy & Wholesome: Loaded with fiber, heart-healthy fats, and essential vitamins.
• Versatile: Perfect as a side dish, taco topping, or light lunch on its own.
• Make-Ahead Friendly: Holds up well for picnics, potlucks, and meal prep.

What You Need to Make This Corn and Avocado Salad

• 4 fresh corn cobs—grilled or boiled, kernels removed—or 3 cups of thawed frozen corn
• 1 ripe avocado, diced
• 1 red bell pepper, finely chopped
• 1/2 small red onion, finely diced
• 1/4 cup chopped fresh cilantro
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Optional: 1 small jalapeño, finely chopped (remove seeds for less heat)
  

Step-by-Step Instructions

Step 1: Prepare the Corn

Grill or boil the corn until just tender. Allow the corn to cool slightly until it’s warm to the touch, then carefully cut the kernels off the cob in clean, smooth strokes.. If you’re using frozen corn, Make sure it’s completely thawed, then gently pat it dry to remove any extra moisture. For extra flavor, give it a quick sauté in a hot pan to get some char.

Step 2: Chop the Vegetables

Dice the avocado, bell pepper, onion, and jalapeño (if using). Try to keep everything in bite-sized, evenly cut pieces so each forkful has a good mix.

Step 3: Mix the Salad

In a large bowl, combine the corn, avocado, bell pepper, onion, and cilantro. Drizzle on the lime juice and extra‑virgin olive oil, then fold the ingredients together gently so the avocado keeps its shape. Sprinkle in a pinch of sea salt and a few turns of fresh black pepper, tasting as you go to get the flavor just right.

Step 4: Let It Sit

Let the salad stand for 10–15 minutes so the flavors mingle before you serve it. This helps the flavors blend and gives the lime juice a chance to slightly soften the vegetables.

Best Ways to Keep Your Summer Corn Salad with Avocado Fresh

This salad is best enjoyed the same day, but you can store leftovers in an airtight container in the fridge for up to two days. To prevent the avocado from browning, be sure it’s well coated in lime juice. Stir gently before serving. Freezing isn’t recommended, as the texture of the vegetables—especially the avocado—won’t hold up.

Perfect Pairings for Summer Corn Salad with Avocado

This summer corn salad pairs effortlessly with grilled meats like chicken, steak, or salmon. It also works well as a topping for tacos, a side for sandwiches, or a fresh contrast to heavier barbecue dishes. For a lighter meal, serve it with tortilla chips or on a bed of greens.

Conclusion

If you’re looking for a go-to summer side that’s bright, easy, and full of fresh flavor, this salad should be on your list. It’s quick to make, endlessly versatile, and always a hit at the table. Give it a try the next time fresh corn and ripe avocados come your way—you won’t be disappointed.

Add More Freshness to Your Summer Corn Salad with These Perfect Pairings:

• Creamy Cucumber Salad

• What Does a Classic Caesar Salad Contain?

• Easy Summer Orzo Salad Recipes

• Watermelon Lemonade Summer Drink

• Turkey Veggie Pinwheels

FAQs About Summer Corn Salad with Avocado

Can I use canned corn?
Yes, but for best flavor, drain it well and sauté it briefly to enhance the sweetness.

Is there a cilantro substitute?
Fresh parsley or chopped basil work well if you prefer a different herb.

Can I make this ahead of time?
You can prep everything but the avocado in advance. Fold in the avocado right before serving to keep it vibrant and prevent browning.

How spicy is it with the jalapeño?
It adds a gentle kick. For more heat, leave the seeds in. For no heat, leave it out entirely.

Summer Corn Salad with Avocado

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• Author: Monica
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This vibrant summer corn salad with avocado is a fresh, zesty side dish that bursts with flavor and color. Sweet corn, creamy avocado, crisp bell peppers, and tangy lime come together in a refreshing bowl that’s perfect for cookouts, picnics, or light weekday meals. It’s gluten-free, dairy-free, and incredibly easy to throw together in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 4 ears fresh corn, grilled or boiled, kernels removed (or 3 cups frozen corn, thawed and dried)

• 1 ripe avocado, diced

• 1 red bell pepper, finely chopped

• 1/2 small red onion, finely diced

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons extra-virgin olive oil

• Juice of 2 limes

• Salt, to taste

• Freshly ground black pepper, to taste

• Optional: 1 small jalapeño, finely chopped (seeds removed for less heat)

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Instructions

1. Cook the Corn:
   Grill or boil the corn until just tender. If using frozen corn, ensure it’s fully thawed and patted dry. For more flavor, sauté it briefly in a hot skillet until lightly charred.

2. Prepare the Vegetables:
   Dice the avocado, red bell pepper, and red onion. Chop the cilantro and jalapeño (if using). Set aside.

3. Mix the Salad:
   In a large mixing bowl, combine the corn, avocado, red bell pepper, onion, cilantro, and jalapeño.

4. Dress the Salad:
   Drizzle with olive oil and lime juice. Sprinkle with salt and pepper, then gently toss to combine without mashing the avocado.

5. Let It Rest:
   Allow the salad to sit for 10–15 minutes before serving so the flavors can meld.

Notes

Make Ahead Tip: Add avocado just before serving to avoid browning.

Corn Substitute: You can use canned corn (drained) in a pinch—just sauté for better flavor.

Storage: Best eaten fresh, but can be stored in an airtight container for up to 2 days.

Variations: Add halved cherry tomatoes or black beans for extra color and protein.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Grilled or Mixed
• Cuisine: American, Mexican-Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 220 kcal
• Sugar: 4g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg

Keywords: summer corn salad with avocado, avocado corn salad, fresh corn side dish, gluten-free summer salad