Summer food should be easy, fresh, and bursting with flavor—and that’s exactly what this Summer Corn Salad with Avocado delivers. I’ve made this more times than I can count, and it’s always the first bowl to disappear at every potluck. Whether you're heading to a backyard BBQ or just want something light with your tacos, this salad corn avocado combo is summer perfection.
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Ingredients You’ll Need
This summer veggie salad recipe is loaded with flavor-packed produce that doesn’t need much dressing up.
- Fresh Corn on the Cob – Look for sweet, plump kernels. Trust me, fresh makes all the difference.
- Cherry or Grape Tomatoes – They add juiciness and a pop of color.
- Red Onion – Milder than white onions, and adds just enough zing.
- Cilantro – Use both leaves and stems for a punch of flavor.
- Avocado – Creamy, buttery, and totally non-negotiable in my book.
- Lime Juice – This is your dressing. Don’t skimp!
- Salt & Black Pepper – That’s all you need when your ingredients are this fresh.
How to Make This Summer Corn Salad
Step-by-Step Instructions:
- Cook the Corn:
Boil or grill your corn (see tips below). Let it cool, then slice off the kernels. - Prep the Veggies:
Halve the tomatoes, finely chop the onion and cilantro. - Mix It All Together:
Toss the corn, tomatoes, onion, and cilantro with plenty of lime juice, salt, and pepper. Chill for at least an hour. - Add Avocado & Serve:
Right before serving, dice your avocado and gently stir it in or serve it on top of individual portions.
Pro Tip: Want to keep this a corn avocado salad no tomato? Just skip the tomatoes. It’s still delicious!
Best Ways to Cook the Corn
I usually boil the corn because it’s quick and easy:
- Shuck the corn and remove the silks.
- Bring a large pot of water to a boil.
- Boil the corn for 1½ – 2 minutes.
- Let it cool, then cut off the kernels.
Want More Flavor? Grill It!
Grilling adds a smoky touch that takes this avocado onion tomato salad to the next level. Just lightly char the corn on all sides, let it cool, and slice away.
Or, go raw! Fresh corn off the cob is sweet and crisp—no cooking required!
Storage Tips
- Store in an airtight container in the fridge.
- Remove avocado before storing; it browns quickly.
- Add a splash of lime juice before serving to refresh the flavor.
Why You’ll Love This Summer Salad
- Perfect for Warm Weather: Light, hydrating, and veggie-packed.
- Naturally Gluten & Dairy Free: No substitutions needed.
- Great with Tacos: Or grilled chicken, fish, or shrimp!
- Make-Ahead Friendly: The flavors deepen as it sits.
- Versatile & Forgiving: Add peaches, feta, or black beans!
PS – It’s also amazing in a taco or as a topping for nachos. You’re welcome
Frequently Asked Questions
Yes! While fresh corn offers the best flavor and texture, you can absolutely use frozen (thawed) or canned corn in a pinch. Just drain canned corn well and pat it dry to avoid excess moisture in the salad.
You can prep the salad (minus the avocado) up to 24 hours in advance. Add avocado just before serving for best texture and color.
If cilantro isn't your thing, try parsley or basil. It gives the corn avocado salad recipe a different, but still fresh, flavor.
Absolutely! Grilled corn adds smoky depth and looks beautiful in the salad. Just grill, cool, and slice off the kernels.
Try grilled chicken, shrimp, or black beans. It becomes a hearty vegan corn salad recipe if you go the plant-based route!
Toss it in lime juice and add it just before serving. Avocados + lime = besties.
More Delicious Side Salads
Craving more summer salad inspiration? Try these next:
Let’s Make It Together!
Whether you're throwing a party, chilling by the pool, or just want something vibrant to go with your tacos, this corn avocado salad with honey lime dressing is the summer side dish you didn’t know you needed.
If you make this salad, I’d love to hear what you think! Leave a comment below, tag me in your food pics, and don’t forget to save this recipe to your Pinterest board for summer side dish inspo.
Summer Corn Salad with Avocado
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This summer corn salad with avocado is a light, zesty side dish made with fresh corn, tomatoes, onion, and cilantro—perfect for BBQs and summer gatherings.
Ingredients
- 4 ears fresh corn, cooked and kernels sliced off
- 1 pint cherry or grape tomatoes, halved
- ½ red onion, finely chopped
- ½ cup chopped fresh cilantro (leaves and stems)
- 1 large avocado, diced
- Juice of 2 limes
- Salt and black pepper, to taste
Instructions
- Cook the corn by boiling for 1½ – 2 minutes or grill for smoky flavor. Let it cool, then slice off the kernels.
- Halve the tomatoes, finely chop the onion and cilantro.
- In a large bowl, combine corn, tomatoes, onion, and cilantro. Add lime juice, salt, and pepper. Toss to combine.
- Chill the salad for at least 1 hour for best flavor.
- Right before serving, dice the avocado and gently mix it into the salad or add on top of individual portions.
Notes
For extra flavor, grill the corn before slicing. You can make the salad (without avocado) up to 24 hours ahead. Add avocado just before serving. To keep avocado fresh, toss it in lime juice.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook / Boiled / Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
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