Avocado Corn Salad

5 from 2 votes

Recipe from Two Peas and Their Pod

This Avocado Corn Salad is made with sweet corn, creamy avocado, tomatoes, red onion, cilantro, and a fresh lime dressing. It's an easy summer side dish that's perfect for cookouts, potlucks, and weeknight dinners.

Prep Time15

Total Time15

Course: Salad

Cuisine: Mexican

Keyword: avocado, corn, tomatoes

Servings:

Calories: 211kcal

Ingredients

3 ears sweet corn, kernels cut off the cob (about 3 cups)
1 pint grape tomatoes, halved or quartered
2 large avocados, chopped
1/2 cup diced red onion
1/2 cup chopped cilantro
1 small jalapeño, stem and seeds removed and minced
3 tablespoons lime juice
2 tablespoons avocado oil or olive oil
1 teaspoon lime zest
1 clove garlic, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
Tortilla chips, for serving, optional

Instructions

In a large bowl, combine the corn, tomatoes, avocado, red onion, cilantro, and jalapeño.
In a small bowl, whisk together the lime juice, oil, lime zest, and garlic.
Pour the dressing over the salad. Season with salt and pepper and gently stir until well combined. Serve as a salad or as a dip with tortilla chips.

Notes

Fresh corn is best, but frozen (thawed) or canned (drained) corn can be used if needed.
If using fresh corn, you can leave it raw or grill it for a smoky flavor.
Add the avocado just before serving for the freshest texture and color.
Adjust the jalapeño to your preferred spice level.
Serve as a side dish or with tortilla chips for an easy appetizer.
This salad is best the day it's made, but leftovers can be refrigerated in an airtight container for up to 2 days.

Nutrition