Pin it
This avocado and sweet corn summer salad is super cool and crisp—just right for those blazing days. You get sweet bites of corn paired up with creamy avocado. So good together.
This is my go-to for backyard BBQs. I first made it for a family hangout, and even the pickiest eaters asked me for seconds.
Delicious Ingredients
- One to two avocados: Chop them up for add-ins that are soft and rich.
- Three or four limes: Squeeze them so every bit gets a punchy citrus zing.
- Two tablespoons cilantro: Chop up both leaves and stems for big bursts of fresh, herby flavor.
- About a third of a small red onion: Dice fine for that little bit of bite to balance out the corn.
- A cup of cherry tomatoes: Slice in halves or quarters so each forkful pops with tangy juice.
- Four ears of corn: You'll end up with about three or four cups of kernels—this is your sweet and crunchy base.
- Salt and black pepper: Sprinkle to taste so everything tastes just right to you.
Easy Steps
- Serving time:
- When you're ready to dig in, scatter those fresh avocado cubes on each bowl. This keeps them green and creamy.
- Toss everything together:
- In a big bowl, toss in all the corn, tomatoes, onion, and cilantro. Pour in the lime juice, toss again, then add salt and pepper. Taste and fine-tune it however you want. You can eat it right away or stash it in the fridge to let everything mix together even more.
- Cooking the corn:
- Boil up a big pot of water while you're shucking the corn. Once it's bubbling, throw the cobs in and cover for just about a minute and a half to two max, so they keep their crunch. Move them to a tray to cool way down, then carefully cut off the kernels with a sharp knife.
Using sweet fresh corn really changes the game. The first time I made this with corn straight from my grandpa's garden, it honestly tasted like summer on a plate.
Pin it
Storing Tips
This salad keeps chill in the fridge for about a day—just skip the avocado until you eat so it stays green. Store it sealed up tight to keep it nice and crisp.
Fun Twists
Make it heartier by tossing in rinsed black beans or cooked quinoa for a protein boost. And if you want some heat, chop up a jalapeño or sprinkle some red chili flakes.
Serving Ideas
It’s awesome as a fresh side with grilled eats or tacos. Try it as a topping for burrito bowls, or just scoop it up with tortilla chips—it’s a chunky salsa! For a light meal, pile it onto some crunchy lettuce.
Backstory
This corn salad has roots in classic Mexican dishes where fresh corn really shines. Think of it as a chill take on traditional esquites—showing off those sweet flavors in a bright, modern way.
Frequently Asked Questions
- → Is it okay to make this in advance?
Sure, you can prep it ahead! Just wait to add the avocado until serving so it stays nice and green.
- → How can I give the corn a smoky flavor?
Grilling the corn cobs before removing the kernels will add a delicious smoky taste to your dish.
- → What can I use instead of lime?
If lime isn’t available, swap it for lemon juice or a vinegar-based dressing to balance the flavors.
- → Can I substitute cilantro if I don’t like it?
Absolutely! You can use fresh parsley or chives as a replacement based on your taste.
- → Do I need to cook the corn beforehand?
Yes, it’s best to boil or grill the corn briefly before cutting off the kernels for a tender texture.