Go Back
+ servings
Print Recipe
4.64 from 11 votes

Corn Salad

Recipe from Two Peas and Their Pod

This easy corn salad is made with fresh sweet corn, tomatoes, avocado, onion, and cilantro. It only takes a few minutes to make and is a great side dish to any summer meal!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: corn
Servings: 4
Calories: 173kcal


  • 2 ears sweet corn, shucked
  • 1 pint cherry or grape tomatoes, halved
  • 1 large avocado, chopped
  • ¼ cup chopped cilantro
  • 2 green onions, sliced
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • Kosher salt and black pepper, to taste


  • With a sharp knife, cut the kernels off the cob, cutting close to the cob.
  • Place the corn kernels in a large bowl, you don't have to cook the corn. Add the tomatoes, avocado, cilantro, and green onions. Drizzle with olive oil and lime juice and stir gently. Season with salt and pepper, to taste. Serve immediately.


The salad is best the day it is made but can be stored in the fridge for up to 2 days. 


Calories: 173kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 662mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1270IU | Vitamin C: 25.7mg | Calcium: 22mg | Iron: 0.9mg