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Home » Salad » Avocado Corn Salad

Avocado Corn Salad

Last updated on October 12, 2021. Originally posted on May 31, 2020 By Tania Sheff

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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.

Avocado Corn Salad in a white bowl

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.

Video Tutorial

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.

frying corn in a skillet

2. Transfer the corn to a medium mixing bowl and let it cool completely.

roasted corn in a bowl

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.

adding salad ingredients to the bowl
Avocado Corn Salad in a bowl with vegetables on the background

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.
Corn Salad on a spoon

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:

  • Black Bean and Corn Salsa
  • Corn Fritters
  • Cabbage Salad with Corn
  • Red Cabbage and Corn Salad

Avocado Corn Salad

Tania Sheff
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.
4.6 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 234 kcal

Ingredients
  

  • 2 cups fresh or frozen corn kernels
  • 2 tbsp. avocado oil, divided or olive oil
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, cut into medium pieces
  • ½ cup red onion, diced
  • ⅓ cup cilantro, chopped
  • 1 tbsp. lemon juice
  • 1 tsp. cumin
  • 1 tsp. paprika
  • ¼ tsp. salt or to taste

Instructions
 

  • To a large skillet, add one tablespoon of 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 the remaining tablespoon of 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

Calories: 234kcalCarbohydrates: 24gProtein: 4gFat: 16gSaturated Fat: 2gSodium: 284mgPotassium: 517mgFiber: 6gSugar: 5gVitamin A: 1005IUVitamin C: 18mgCalcium: 32mgIron: 2mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!
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Filed Under: All Recipes, Appetizer, Healthy Recipes, Salad, Side dish, Vegan, Vegetarian

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Comments

  1. Amy says

    September 17, 2020 at 4:41 pm

    How much oil is used in the dressing? I didn’t see a separate amount for that - I used two tablespoons for the corn. Thanks!

    Reply
    • Tania Sheff says

      September 17, 2020 at 6:17 pm

      Hi Amy! I use one tablespoon of oil for roasting and one tablespoon for the dressing. Sorry for the confusion. Let me know if you give it a try!

      Reply
      • Amy says

        September 17, 2020 at 7:15 pm

        5 stars
        Thank you for replying so quickly! I used the amount of lemon juice and oil as written but I ended up reducing the amount of the spices to 1/2 tsp of each for our family. This was a hit in our house. A definite make again.

        Reply
        • Tania Sheff says

          September 17, 2020 at 10:02 pm

          I am glad you enjoyed it, Amy!

          Reply

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My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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