Picture this: golden kernels of sweet corn tumbling with buttery avocado cubes, all dressed in a zesty lime embrace that makes your taste buds sing. This isn’t just a salad—it’s a celebration of summer on a plate. Whether you’re firing up the grill for a backyard bash or need a no-fuss side that steals the show, this avocado-corn salad is your new go-to. It’s the kind of dish that disappears fast, leaving everyone asking, “Wait, who made that?”
If you're looking for the perfect Avocado-corn salad, you're in the right place. Whether you love Sides Recipes or want to explore our Crockpot Recipes collection, we've got you covered.
Why This Recipe Works
- Effortless elegance: 15 minutes is all it takes to whip up something that looks and tastes like it came from a gourmet deli.
- Texture heaven: Creamy avocado meets juicy tomatoes and crisp corn in every bite—like a party in your mouth where everyone’s invited.
- Health in disguise: Packed with good fats, fiber, and vitamins, it’s the nutrient powerhouse that doesn’t taste like it’s trying too hard.
Essential Ingredients & Tools
Ingredients for the Salad
- 2 ripe avocados (Hass variety): The creamy backbone of the dish. Hass avocados have the perfect buttery texture and rich flavor.
- 2 cups corn kernels: Fresh off the cob is ideal, but frozen (thawed and patted dry) works in a pinch. For extra flavor, char the corn in a dry skillet.
- 1/2 cup cherry tomatoes: Halved to release their sweet-tart juices.
- 1/4 cup red onion: Finely diced and soaked in cold water for 5 minutes to mellow the sharpness.
- 1/4 cup cilantro: Chopped for a fresh, citrusy kick. Substitute with parsley if cilantro isn’t your thing.
Ingredients for the Dressing
- 3 tbsp lime juice: Freshly squeezed is key—bottled lime juice lacks brightness.
- 2 tbsp olive oil: Extra-virgin for the best flavor.
- 1 tsp honey: A touch of sweetness to balance the acidity.
- 1/2 tsp cumin: Adds earthy warmth that complements the corn.
- Salt and pepper: To taste. Season in layers for the best flavor.
Tools
- Chef’s knife: A sharp knife ensures clean cuts and prevents avocado mush.
- Mixing bowl: Large enough to toss ingredients gently.
- Whisk or fork: For emulsifying the dressing.
- Measuring spoons: Precision matters for balanced seasoning.
How to Make Avocado-Corn Salad
- Prep like a pro: Start by dicing your 2 ripe avocados into 1/2-inch cubes and immediately toss them with 1 tbsp of the lime juice to prevent browning. Halve the 1/2 cup cherry tomatoes and soak the 1/4 cup diced red onion in cold water for 5 minutes to soften its bite.
- Whisk the dressing: In a small bowl, combine the 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp cumin, salt, and pepper. Whisk vigorously until the dressing is smooth and slightly thickened. Taste and adjust—it should be bright but not overpowering.
- Combine with care: In a large bowl, gently fold together the 2 cups corn kernels, 1/2 cup cherry tomatoes, drained 1/4 cup red onion, and 1/4 cup cilantro. Add the 2 diced avocados last, lifting from the bottom to avoid crushing them. Think of it as coaxing the ingredients into a harmonious hug.
- Dress to impress: Pour the dressing around the edges of the bowl, then lift the salad from the bottom to coat everything evenly. Let it sit for 5-10 minutes to allow the flavors to meld.
- Serve with flair: Transfer to a wide platter, garnish with extra cilantro and lime wedges, and watch it disappear.
Chef’s Wisdom
- Char your corn: Toss kernels in a hot, dry skillet until lightly blackened. The smoky depth elevates the entire dish.
- Season in layers: Add salt to the dressing, then to the salad, and finish with a final sprinkle. This builds flavor without over-salting.
- Keep it fresh: Store undressed components separately if prepping ahead. Add avocados and dressing just before serving.
Perfect Pairings
Complementary Dishes
- Grilled Citrus Shrimp: The salad’s creaminess balances the shrimp’s smoky char, while lime ties both dishes together. Serve with warm tortillas for DIY tacos.
- Chipotle Pork Tacos: The cool, crisp salad cuts through the pork’s richness. Spoon extra on top for texture contrast.
Drinks
- Sauvignon Blanc: A glass of New Zealand Sauvignon Blanc mirrors the salad’s citrus notes with its grapefruit and herbaceous profile.
- Mexican Lager: The light maltiness of Modelo Especial cleanses the palate without overpowering the dish.
Something Sweet
- Mango Sorbet: A scoop of tropical sorbet continues the summer theme without overwhelming the palate.
- Honey-Drizzled Melon: Chilled cantaloupe or honeydew offers a refreshing, low-effort dessert.
This salad is more than the sum of its parts. It’s the dish you’ll make once and then find yourself craving all season long. Simple, fresh, and bursting with flavor—it’s everything summer eating should be.
Avocado-Corn Salad: A Summer Symphony of Creamy, Crunchy Goodness
Whip up this easy Avocado-Corn Salad in 15 minutes! Creamy avocado, sweet corn, and zesty lime dressing make the perfect summer side. Get the recipe now!
Ingredients
For the Salad
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2 ripe avocados (diced)
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2 cups corn kernels
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1/2 cup cherry tomatoes (halved)
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1/4 cup red onion (finely diced)
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1/4 cup cilantro (chopped)
For the Dressing
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3 tbsp lime juice
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2 tbsp olive oil
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1 tsp honey
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1/2 tsp cumin
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Salt and pepper (to taste)
Instructions
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Dice avocados and toss with 1 tbsp lime juice to prevent browning.01
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Halve cherry tomatoes and soak red onion in cold water for 5 minutes.02
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Whisk together lime juice, olive oil, honey, cumin, salt, and pepper.03
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Gently combine corn, tomatoes, drained onion, and cilantro in a large bowl.04
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Add avocados and fold gently to avoid crushing.05
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Pour dressing around edges of bowl and lift salad to coat evenly.06
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Let sit 5-10 minutes before serving.07
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