I just made a Summer Avocado Salad that makes every other side look basic and has me canceling takeout plans.
I’m obsessed with this Summer Avocado Salad because it tastes like summer slammed into a bowl and refuses to leave. I love the way fresh corn kernels pop sweetly against creamy 2 ripe avocados, diced, bright lime and a hit of cilantro that makes every bite sing.
It’s not precious. It’s loud, messy, and somehow light enough to sit next to tacos or be one of my go-to Delicious Side Salads at a backyard mess.
And I eat it by the forkful when no one’s looking. Pure summer, no fuss.
Addictive. I make it all summer long, seriously every week.
Ingredients
- Fresh corn kernels: sweet crunch, summer backbone.
- Basically ripe avocado: creamy richness, fills you up.
- Cherry tomatoes: juicy pops, bright acidity.
- Red onion: sharp crunch, a bold zing.
- Jalapeño: optional heat, wakes things up.
- Plus cilantro: fresh herbal punch, use sparingly.
- Lime juice: bright citrus lift, keeps it lively.
- Olive oil: silky binder, light mouthfeel.
- Kosher salt: essential seasoning, makes flavors pop.
- Black pepper: subtle warmth, tiny kick.
- Cotija or feta: salty crumbles, tangy finish.
- Sugar or honey: small sweet balance.
- Garlic: optional savory kick, don’t overdo.
- Mixed greens: optional bed, adds freshness.
Ingredient Quantities
- 4 ears fresh corn, kernels cut off (about 3 cups)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and minced (optional if you like heat)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice (about 1 large lime)
- 1 to 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crumbled cotija or feta cheese (optional)
- 1 teaspoon sugar or honey (optional, balances acidity)
- 1 small garlic clove, minced (optional)
- Mixed greens or lettuce, for serving (optional)
How to Make this
1. Cut the kernels off 4 ears of corn into a bowl, try to get the kernels close to the cob by standing the ear on its end and shaving downward; set aside about a tablespoon of kernels for garnish if you like.
2. Heat a heavy skillet over medium high heat, add a drizzle of olive oil, then cook the corn for 4 to 6 minutes stirring now and then until some kernels get a little char or golden spots for extra flavor; cool slightly.
3. Meanwhile dice 2 ripe avocados, halve 1 cup cherry tomatoes, finely chop 1/4 cup red onion, mince 1 small jalapeño (seeded if you want less heat), chop 1/4 cup cilantro, and mince 1 small garlic clove if using.
4. In a large bowl combine the warm or room temperature corn, diced avocado, halved tomatoes, red onion, jalapeño, cilantro and garlic; toss gently so the avocado doesn’t mash up too much.
5. Whisk together 2 tablespoons fresh lime juice, 1 to 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1 teaspoon sugar or honey if using; taste and adjust lime or salt as needed.
6. Drizzle the dressing over the salad and fold gently until everything is coated; be careful not to overmix or the avocado will get mushy.
7. Stir in 1/2 cup crumbled cotija or feta cheese if you want the salty tang, and reserve the tablespoon of corn kernels for a final sprinkle if you set some aside earlier.
8. Let the salad sit 5 to 10 minutes so the flavors meld, or chill briefly for a colder salad; serve over mixed greens or lettuce if you like, and garnish with extra cilantro and a squeeze more lime to brighten it up.
Equipment Needed
1. Chef’s knife
2. Cutting board
3. Large mixing bowl
4. Heavy skillet or cast iron pan
5. Spatula or wooden spoon
6. Measuring spoons and measuring cup
7. Whisk or fork (for dressing)
8. Small bowl or ramekin (for dressing or reserved kernels)
FAQ
Summer Corn Salad With Avocado Recipe Substitutions and Variations
- Corn (fresh ears) -> Frozen corn, thawed and drained (works great if fresh not available), or grilled canned corn for a smokier flavor.
- Avocado -> Ripe mango (for creaminess and sweet note), or diced cucumber if you want less richness and more crunch.
- Cotija or feta cheese -> Queso fresco, or goat cheese (a bit tangier), or omit entirely for a dairy free option.
- Jalapeño -> Serrano pepper if you want more heat, or a pinch of red pepper flakes, or leave it out for mild taste.
Pro Tips
1. Char the corn but don’t overcook it. Let some kernels get brown bits for smoky flavor, but pull them off the heat while they still have a little snap. If you want more char, a hot grill works great, just watch it so it doesn’t dry out.
2. Add the avocado last and be gentle. Toss with the dressing right before serving so the avocado stays chunkier and doesn’t turn into mush. If you need to prep ahead, keep the diced avocado with a little lime juice and store separately up to an hour.
3. Taste and tweak the dressing. Start with the called-for lime and salt, then add more acid or a pinch more sugar/honey if the tomatoes are too acidic. A splash less oil makes the salad brighter, a touch more makes it silkier.
4. Layer flavors for texture. Stir in the salt-forward cheese at the end so it doesn’t melt into the salad, and consider adding a handful of toasted pepitas or chopped cucumber for extra crunch and contrast.
Summer Corn Salad With Avocado Recipe
I just made a Summer Avocado Salad that makes every other side look basic and has me canceling takeout plans.
6
servings
239
kcal
Equipment: 1. Chef’s knife
2. Cutting board
3. Large mixing bowl
4. Heavy skillet or cast iron pan
5. Spatula or wooden spoon
6. Measuring spoons and measuring cup
7. Whisk or fork (for dressing)
8. Small bowl or ramekin (for dressing or reserved kernels)
Ingredients
4 ears fresh corn, kernels cut off (about 3 cups)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and minced (optional if you like heat)
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice (about 1 large lime)
1 to 2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled cotija or feta cheese (optional)
1 teaspoon sugar or honey (optional, balances acidity)
1 small garlic clove, minced (optional)
Mixed greens or lettuce, for serving (optional)
Directions
- Cut the kernels off 4 ears of corn into a bowl, try to get the kernels close to the cob by standing the ear on its end and shaving downward; set aside about a tablespoon of kernels for garnish if you like.
- Heat a heavy skillet over medium high heat, add a drizzle of olive oil, then cook the corn for 4 to 6 minutes stirring now and then until some kernels get a little char or golden spots for extra flavor; cool slightly.
- Meanwhile dice 2 ripe avocados, halve 1 cup cherry tomatoes, finely chop 1/4 cup red onion, mince 1 small jalapeño (seeded if you want less heat), chop 1/4 cup cilantro, and mince 1 small garlic clove if using.
- In a large bowl combine the warm or room temperature corn, diced avocado, halved tomatoes, red onion, jalapeño, cilantro and garlic; toss gently so the avocado doesn't mash up too much.
- Whisk together 2 tablespoons fresh lime juice, 1 to 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1 teaspoon sugar or honey if using; taste and adjust lime or salt as needed.
- Drizzle the dressing over the salad and fold gently until everything is coated; be careful not to overmix or the avocado will get mushy.
- Stir in 1/2 cup crumbled cotija or feta cheese if you want the salty tang, and reserve the tablespoon of corn kernels for a final sprinkle if you set some aside earlier.
- Let the salad sit 5 to 10 minutes so the flavors meld, or chill briefly for a colder salad; serve over mixed greens or lettuce if you like, and garnish with extra cilantro and a squeeze more lime to brighten it up.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 188g
- Total number of serves: 6
- Calories: 239kcal
- Fat: 15.4g
- Saturated Fat: 3.6g
- Trans Fat: 0g
- Polyunsaturated: 1.35g
- Monounsaturated: 8.5g
- Cholesterol: 9mg
- Sodium: 462mg
- Potassium: 551mg
- Carbohydrates: 22.2g
- Fiber: 6.1g
- Sugar: 6.8g
- Protein: 6.4g
- Vitamin A: 436IU
- Vitamin C: 18.2mg
- Calcium: 86mg
- Iron: 0.85mg
