If you are looking for a fresh, vibrant dish that captures the essence of sunny days and crisp flavors, this Summer Corn Salad with Avocado Recipe is exactly what you need. It brings together sweet corn, creamy avocado, zesty lime, and a touch of spice in a colorful bowl that’s as delightful to the eyes as it is to the palate. Perfect for sharing at backyard barbecues, light lunches, or even as a side to your favorite grilled dishes, this salad celebrates simple, wholesome ingredients that burst with summer goodness.
Ingredients You’ll Need
Every ingredient in this Summer Corn Salad with Avocado Recipe plays an essential role. From the juicy, sweet corn kernels to the buttery smoothness of ripe avocados, each item contributes to a vibrant mix of textures and flavors that make this salad irresistible.
- Fresh corn kernels (4 cups): The star of the salad, providing natural sweetness and crunch straight from freshly cut ears.
- Ripe avocados (2, diced): Adds creaminess and a rich texture that balances the crisp vegetables perfectly.
- Cherry tomatoes (1 cup, halved): Bursts of juicy tang and bright color that brighten every bite.
- Red onion (1/3 cup, finely chopped): Gives a mild pungency and crunch that complements the sweet and creamy elements.
- Fresh cilantro (1/3 cup, chopped): Offers fresh, herbal notes that elevate the entire dish.
- Jalapeños (1-2, seeded and diced): A gentle kick of heat you can adjust to your personal spice preference.
- Fresh lime juice (3 tablespoons): A zesty tang that brightens and ties all the salad ingredients together.
- Olive oil (3 tablespoons): Adds silkiness and helps the dressing coat every bit of the salad evenly.
- Salt and pepper: Essential seasonings that bring out the natural flavors.
How to Make Summer Corn Salad with Avocado Recipe
Step 1: Cut the Corn Kernels
Start your Summer Corn Salad with Avocado Recipe by husking the corn and removing the silky strands carefully. Using a sharp knife, slice the kernels off the cobs into a large mixing bowl. Fresh corn is key to getting that bright, sweet crunch that defines this salad.
Step 2: Add the Avocado
Dice the ripe avocados neatly and add them immediately to the bowl with the corn. Doing this quickly helps prevent browning and ensures every bite stays creamy and fresh.
Step 3: Incorporate Tomatoes and Onion
Halve the cherry tomatoes for juicy bursts of flavor and finely chop the red onion to add a subtle crisp bite. Toss them into the bowl to mix with your corn and avocado base.
Step 4: Chop Cilantro and Jalapeños
Finely chop fresh cilantro leaves and dice the jalapeños, removing seeds to control the heat if needed. These ingredients add brightness and a pleasant spicy note that lifts the salad beautifully.
Step 5: Prepare the Dressing
In a small bowl, whisk together fresh lime juice, olive oil, salt, and pepper. This simple, zesty dressing is what brings all the flavors together with a light and refreshing finish.
Step 6: Toss and Combine
Pour the lime dressing over the salad ingredients and gently toss everything together. Be careful when mixing to avoid mashing the avocados—your goal is to coat every kernel and chunk with that delicious dressing evenly.
How to Serve Summer Corn Salad with Avocado Recipe
Garnishes
Add a sprinkle of extra cilantro or a few thin slices of jalapeño on top to make the salad pop visually and amplify the fresh, spicy notes just before serving. A few crumbled feta cheese pieces can also lend a wonderful salty, creamy contrast.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish, or shrimp, making it a great complement to any summer cookout. It also works beautifully alongside fresh crusty bread or tortilla chips for a light, refreshing meal.
Creative Ways to Present
Serve this Summer Corn Salad with Avocado Recipe in individual small bowls for a casual lunch or pile it on a platter with avocado slices fanned on the side for a stunning presentation. You can even stuff it into tacos or lettuce cups for a fresh twist on a handheld snack.
Make Ahead and Storage
Storing Leftovers
Leftover salad should be stored in an airtight container in the refrigerator. Because avocados brown quickly, it’s best to enjoy leftovers within a day or two to experience that incredible fresh flavor and texture.
Freezing
This salad is not ideal for freezing. The fresh vegetables and avocado will lose their texture and become mushy after thawing, so fresh is definitely best with this Summer Corn Salad with Avocado Recipe.
Reheating
Since this salad is best served cold and fresh, reheating is not recommended. Instead, enjoy it straight from the fridge, giving it a gentle toss before serving to redistribute the dressing evenly.
FAQs
Can I use frozen corn instead of fresh for this salad?
While fresh corn offers the best flavor and texture, you can use thawed frozen corn in a pinch. Just be sure to drain it well and pat dry to avoid extra moisture dilution.
How ripe should the avocados be for this recipe?
Choose avocados that are just ripe—the skin should yield slightly to gentle pressure but not feel mushy. This allows for creamy cubes that hold their shape.
Is this recipe suitable for meal prep?
Yes, but with a caveat. Prepare the salad up to the point of adding avocados and dressing, store separately, and combine just before eating to maintain freshness and prevent browning.
What can I substitute if I don’t like cilantro?
If cilantro isn’t your favorite, fresh parsley or basil can provide fresh herbal notes without overpowering the salad’s other flavors.
Can I make this salad spicier?
Absolutely! Leave the jalapeño seeds in or add a dash of chili flakes or hot sauce to the dressing for an extra kick that complements the sweetness of the corn.
Final Thoughts
There’s something truly magical about the perfect Summer Corn Salad with Avocado Recipe—it’s simple, fresh, and bursting with sunny flavors that feel like a celebration of the season. Whether you’re a seasoned cook or just looking for an exciting new side dish, this salad promises to brighten your table and your taste buds. Give it a try and watch it become a favorite in your summer recipe collection!
Print
Summer Corn Salad with Avocado Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 0m
- Total Time: 0h 20m
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This refreshing Summer Corn Salad with Avocado is a vibrant and healthy dish perfect for warm weather. Combining sweet fresh corn kernels with creamy avocado, juicy cherry tomatoes, and a zesty lime dressing, it offers a delicious blend of flavors and textures. The salad is quick to prepare and can be enjoyed as a light lunch, a side dish for barbecues, or a nutritious snack.
Ingredients
Salad Ingredients
- 4 cups fresh corn kernels (about 5–6 ears of corn)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely chopped
- 1/3 cup fresh cilantro, chopped
- 1–2 jalapeños, seeded and diced
Dressing
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Corn: Begin by husking the corn and removing all the silk strands. Use a sharp knife to carefully cut the corn kernels off the cobs into a large mixing bowl.
- Add Avocado: Dice the avocados and immediately add them to the bowl with the corn to prevent them from browning.
- Add Tomatoes and Onion: Halve the cherry tomatoes and finely chop the red onion, then add them to the bowl along with the corn and avocado.
- Prepare Jalapeños and Cilantro: Finely chop the cilantro and dice the jalapeños. Adjust the amount of jalapeños according to your spice preference before adding them to the salad mixture.
- Make the Dressing: In a smaller bowl, whisk together the fresh lime juice, olive oil, salt, and pepper. Adjust the seasoning according to your taste preference.
- Toss Salad: Pour the lime dressing over the corn salad and gently toss all the ingredients together to evenly coat them with the dressing. Be careful not to mash the avocados.
- Serve: Serve the salad immediately or chill it briefly in the refrigerator to let the flavors meld before serving for enhanced taste.
Notes
- For extra crunch, consider adding chopped cucumbers or bell peppers.
- To make this salad spicier, include the jalapeño seeds or add a pinch of cayenne pepper to the dressing.
- If avocados start browning, adding a little extra lime juice helps preserve their vibrant color.
- Best consumed fresh, but can be stored covered in the refrigerator for up to one day.
