Prepare a fun summer recipe with this Avocado Corn Salad recipe with fresh ingredients, ripe tomatoes, and healthy fats for a refreshing dinner side.
You cannot go wrong with this creamy avocado salad recipe. It has so many tasty ingredients that you will really enjoy.
Sometimes I even turn this salad into a dip by adding a little extra virgin olive oil, a little hint of lime, and cilantro and using some tortilla chips and digging it.
Either way this meatless salad recipe is going to be one you will enjoy making all summer long you can find it in my cookbook on page 34 too!
Ingredients for Avocado Corn Salad
- Cucumber: I love using English cucumbers since they are a little less juicy, but feel free to pick your favorite
- Onion: Red onion has the best flavor to use for this salad recipe
- Tomatoes: Cherry tomatoes work great for this recipe, but grape tomatoes can work in a pinch
- Avocados: You will want fresh ripe avocado but not too ripe or the avocado salad will get mushy
- Corn: use fresh ears of corn (yes you can use raw corn) cutting the corn off of the cobb
- Lemon: fresh lemon is preferred, but you can use lemon juice from a bottle as well
- Salt: Kosher salt or sea salt will work
- Pepper: I use ground black pepper when preparing this fresh salad
- Basil: to keep it simple you can just use dried basil
- Chicken: add chicken if you’d like more protein
How to make Avocado Corn Salad
- Cut up all fresh ingredients into bite-sized pieces.
- Combine all of the ingredients in a large bowl. Stir well and serve immediately or refrigerate and serve later.
How to store leftover avocado corn salad recipe:
Fridge: If you have already made up this salad with the main ingredients and you have leftovers, avoid keeping it at room temperature for long. Since it has avocado in it, it will brown quickly from oxidization. So be sure to store it in an airtight container and place it in the fridge for up to 2 days.
Tips and tricks for making this perfect side dish:
Make it your own with more ingredients:
- Feta cheese
- Fresh herbs (fresh basil leaves instead of tried)
- Fresh lime juice or lime zest
- Lemon zest
- Grilled corn cobs (instead of boiled corn)
- Fresh cilantro (especially if you are a fan of cilantro like I am)
- Add olive oil or apple cider vinegar if you feel like the salad is a bit dry
Can I use canned corn in salad recipes?
When putting together this corn tomato avocado salad you definitely can use canned corn drained in place of fresh corn kernels from the cob especially if it is not corn season.
How to add protein to this summer salad recipe:
When you want to beef up this recipe you can either make it more of a bean salad by adding in some black beans or chickpeas. Or grab a rotisserie chicken from the grocery store, shred the chicken and mix it in with the avocado chunks into the tomato salad.
How to keep avocados recipes from browning:
Here is a fun trick, when you makje up a salad or guacamole with fresh avocado, do not throw away the pit inside the avocado. Instead, add it to the guacamole when serve it or to the salad after you are don serving it to keep the salad from browning as quickly.
Delicious beef recipes to make with this salad recipe:
Ground beef and Rice Casserole
Avocado Corn Salad
4-5
servings15
minutesThis fresh salad is bursting with flavor and richness. It’s the perfect side for a cookout or weeknight dinner at home.
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Ingredients
1 large English cucumber, diced
1 Red onion, diced
1 cup Cherry tomatoes, sliced
3 Avocados, diced
1-2 Ears of corn, cut off the cob (or 14oz can of corn, drained)
1 Lemon, juiced
1 tsp Salt
1/2 tsp Black pepper
1/2 tsp Dried basil
1 cup cooked shredded chicken (optional)
Directions
- Combine all of the ingredients in a large bowl. Stir well and serve immediately or refrigerate and serve later.
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This maybe a little silly on my part, I gave your cookbook to my daughter. She chose this salad, Avocado Corn Salad, as her first try at cooking. She is a novice to cooking anything, she did not cook the corn first before cutting off the cob. Needless to say, it was a little on the wrong side of tasting great. Hahahahah. She tells me it doesn’t say to cook the corn first before cutting off the cob per the recipe! Too funny. Maybe want to add the “cook” the corn to the instructions for these young and inexperienced cooks out there!!! I loved this simple but oh so tasty recipe. I love the cookbook. Nothing complicated and fairly quick to get on the table and save some money with the ease of finding ingredients. Thank you, Julia!!!!
Hi Julia,
This dish was a big hit! What a great summer salad.
Tks 🙂
So good!