This Avocado Corn Salad is so fresh and tasty! You are going to love this simple and easy to make vegetarian dish as a healthy addition to any meal.
This Avocado Corn Salsa is full of fresh ingredients and delicious flavors. I love how the spices play off the natural sweetness of the corn and tomatoes. And the different textures make this salad really yummy. There is nothing better than a delicious salad on a summer day, either on its own or on the side of your main dish.
One of the best things about this Avocado Corn Salad is how easy it is to make. Using simple ingredients that you can find in any store (or maybe just in your own fridge and pantry!), you can put this salad together with minimal fuss and time. It’s also gorgeously colorful, making it just as appealing to the eyes as it is to the taste buds.
Main Ingredients
- Corn. You can use fresh or frozen corn. If you’re using fresh corn, just remove the corn kernels from the cob with a knife.
- Avocado. Make sure your avocado is not too mushy, so it’s easier to cut and mix into the salad. Just ripe avocados are best.
- Tomatoes. I prefer using cherry or grape tomatoes because they are more flavorful than larger varieties.
- Red Onion. Or you can use regular white onion.
- Cilantro. You can also substitute parsley for the cilantro, if you prefer.
- Oil. I recommend using grapeseed oil or avocado oil because they both have a very neutral flavor. That said, you can use any oil you like in this salad.
- Spices. Cumin, paprika, and salt.
How to Make Avocado Corn Salad
1. To a large skillet, add the oil and corn. Roast the corn kernels for about 5 minutes over high heat, stirring occasionally until the corn looks charred and smells really good.
2. Transfer the corn to a medium mixing bowl and let it cool completely.
3. Once the corn is cold, add the rest of the ingredients, as well as the spices, lemon juice, and oil, and gently mix. When everything is fully incorporated, then serve your Avocado Corn Salad immediately.
Tips for Making Avocado Corn Salad
- Use just ripened avocados. Because you want to cut your avocado into cubes and then mix it, it’s important for this salad that the avocado be just ripe. Soft enough to be delicious, but not too mushy.
- Mix your salad gently. Toss the ingredients together with two spoons or spatulas gently. You want to be careful not to smoosh the juice and seeds from the tomato halves or break up the avocado pieces.
- Cut the onion small. Onions, especially red onions, have a strong taste. So cut the onion pieces small so that you only get a taste of the flavor with each bite, and the onion doesn’t overpower the flavors of the other ingredients and spices.
- Serve this salad immediately. This delicious salad is so tasty because the textures alternate between the soft avocado, firm tomatoes and corn, and crunchy onion. But if the salad sits for too long, avocado pieces will get dark, the liquids in the vegetables will make the salad mushy and less appetizing, so eat it soon after it’s been made.
How to Serve this Corn Salad
- On its own. Grab a spoon and dig in to this yummy salad!
- Over the top of tacos. This makes a great topping for homemade fish or chicken tacos.
- On the side of your favorite protein. Add this as a vegetable side to your chicken or steak dinner.
- On a bed of lettuce. To make this into a more filling meal, add lettuce and other ingredients, like cubed chicken breast or crumbled feta cheese.
I hope you enjoy this fresh and delicious Avocado Corn Salad. It’s so flavorful and easy, it makes the perfect summertime dish. Make some for a picnic or backyard barbecue, or just have it for a healthy mid-day snack. Either way, you and your family will surely love this gorgeous vegetarian dish.
You’ll also enjoy these tasty recipes:
Video Tutorial
Avocado Corn Salad
Ingredients
- 2 cups fresh or frozen corn kernels
- 2 tbsp. avocado oil or olive oil
- 1 cup cherry tomatoes, halved
- 1 large avocado, cut into medium pieces
- 1/2 cup red onion, diced
- 1/3 cup cilantro, chopped
- 1 tbsp. lemon juice
- 1 tsp. cumin
- 1 tsp. paprika
- 1/4 tsp. salt or to taste
Instructions
- To a large skillet, add the oil and corn. Roast the corn kernels for about 5 minutes over high heat, stirring occasionally until the corn looks charred and smells really good.
- Transfer the corn to a medium mixing bowl and let it cool completely.
- Once the corn is cold, add the rest of the ingredients, as well as the spices, lemon juice, and oil, and gently mix. When everything is fully incorporated, then serve your Avocado Corn Salad immediately.
Notes
TIPS FOR MAKING AVOCADO CORN SALAD
- Use just ripened avocados. Because you want to cut your avocado into cubes and then mix it, it’s important for this salad that the avocado be just ripe. Soft enough to be delicious, but not too mushy.
- Mix your salad gently. Toss the ingredients together with two spoons or spatulas gently. You want to be careful not to smoosh the juice and seeds from the tomato halves or break up the avocado pieces.
- Cut the onion small. Onions, especially red onions, have a strong taste. So cut the onion pieces small so that you only get a taste of the flavor with each bite, and the onion doesn’t overpower the flavors of the other ingredients and spices.
- Serve this salad immediately. This delicious salad is so tasty because the textures alternate between the soft avocado, firm tomatoes and corn, and crunchy onion. But if the salad sits for too long, avocado pieces will get dark, the liquids in the vegetables will make the salad mushy and less appetizing, so eat it soon after it’s been made.
Nutrition
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