Name: Summer Corn Salad with Avocado
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups fresh sweet corn kernels (from about 3-4 ears); 1 cup cherry or grape tomatoes, halved; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, roughly chopped; 2 tablespoons fresh lime juice; 1 ripe avocado, diced; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper

I’ve whipped up a vibrant summer corn salad that combines sweet fresh corn, juicy tomatoes, crisp red onion, and fresh cilantro—all brightened with lime juice and finished with creamy avocado. It’s a burst of sunshine in every bite! Summer Corn Salad with Avocado

Why You’ll Love This Recipe

I love how this salad feels like summer on a plate. It’s super quick to pull together yet packed with fresh flavors and textures. The creamy avocado adds richness, while the lime juice keeps it light and refreshing. It works beautifully as a side dish or a light main, and I find it pairs well with grilled meats, tacos, or even just tortilla chips.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh sweet corn (on or off the cob)
Cherry or grape tomatoes
Red onion
Fresh cilantro
Lime juice
Ripe avocado
Salt
Black pepper

directions

Prep the corn: I start by grilling or boiling fresh corn, then cutting the kernels off the cob and tossing them in a large bowl.
Combine veggies: Next, I halve tomatoes, finely dice red onion, and rough-chop cilantro, then mix everything with the corn.
Dress it: I squeeze fresh lime juice over the mixture, season with salt and pepper, and toss gently.
Add avocado: Just before serving, I cut and gently fold in avocado chunks to avoid browning.

Servings and timing

This salad serves about 4 as a side or 2–3 as a light main.
Total time: around 20 minutes (5 min stove or grill time, 10 min prep, 5 min assembly).

Variations

I sometimes grill the corn for a smoky flavor.
Adding black beans or quinoa turns it into a hearty main dish.
A sprinkle of crumbled feta or cotija cheese adds a savory twist.
For extra zip, I’ll toss in a diced jalapeño or a splash of olive oil.

storage/reheating

I store leftover salad in an airtight container in the fridge for up to 24 hours. It’s best eaten the same day since the avocado can brown and the tomatoes soften over time. If I’m making it ahead, I’ll hold off on adding avocado until serving, then mix it in fresh.

FAQs

What’s the best way to prep corn for this salad?

I usually grill it until charred and smoky (about 15 minutes), then cool it before slicing off the kernels. Boiled corn works fine too, but grilling adds extra flavor.

Can I make this salad ahead of time?

Yes—but I keep the avocado separate until just before serving to prevent browning. The rest of the salad holds well for a few hours chilled.

Can I use canned or frozen corn instead of fresh?

Fresh corn is best for texture and sweetness, but in a pinch, lightly thawed frozen corn works. Drain fully if using canned.

How do I keep the avocado from turning brown?

I toss the avocado with lime juice right after cutting, which helps slow browning. I also add it at the last minute and store leftovers quickly in the fridge.

Is this salad vegan and gluten‑free?

Absolutely—they’re both true. If I add cheese like feta or cotija, it remains gluten‑free but becomes vegetarian instead of vegan.

Conclusion

I always turn to this salad when I want something fresh, flavorful, and no-fuss. It’s a perfect summer showstopper that comes together fast, looks gorgeous in a bowl, and everyone loves it. I hope making it brings that same satisfying sunshine to your table!