Avocado Corn Salad
Updated July 02, 2026
Quick Summary
This Avocado Corn Salad is fresh, colorful, and incredibly easy to make. Sweet corn, creamy avocado, juicy tomatoes, red onion, cilantro, and jalapeño are tossed in a simple lime dressing for the perfect summer side dish. Serve it at barbecues, potlucks, picnics, or enjoy it with tortilla chips as a fresh dip.
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Pin ItThe Avocado Corn Salad I Make Every Summer
I make a lot of salads during the summertime and this effortless Avocado Corn Salad recipe is a forever favorite. It's the perfect way to use up some garden vegetables and add some freshness to your meals.
Sweet corn, creamy avocado, juicy tomatoes, fresh cilantro, and a bright lime dressing come together to create a salad that's fresh, colorful, and packed with flavor.
It's one of those recipes that's just as welcome at a backyard barbecue as it is on our weeknight dinner table. I love serving it alongside grilled chicken, steak, fish, or burgers, and if there are leftovers (which is rare!), I'll happily scoop them up with tortilla chips the next day.
And the best part? It's ready in just 15 minutes and I always leave with an empty bowl. It's a crowd pleaser!
Table of Contents
Salad Ingredients (with Helpful Notes)
The ingredients are simple and scream summer!
- Sweet corn– Fresh corn is the star of this salad. Raw corn is crisp and naturally sweet, but grilled corn adds a delicious smoky flavor. You will need 3 cups of corn kernels. If you can't find good sweet corn, you can use frozen corn, but fresh is best!
- Grape tomatoes– Sweet, juicy tomatoes add freshness and vibrant color.
- Avocado– Choose ripe but firm avocados so they hold their shape when tossed with the other ingredients.
- Red onion– Adds just the right amount of bite without overpowering the salad.
- Cilantro– Chop up the leaves and discard the stems.
- Jalapeño– Adds a little heat. Remove the seeds for a milder salad.
- Lime zest and lime juice– The lime brightens up the salad and also prevents the avocado from browning.
- Oil– I use avocado oil, but olive oil will also work.
- Garlic– One clove is all you need for fresh flavor
How to Make Avocado Corn Salad
- Combine the corn, tomatoes, avocado, red onion, cilantro, and jalapeño in a large bowl.
- Whisk together the lime juice, oil, lime zest, and garlic.
- Pour the dressing over the salad and gently stir until everything is coated.
- Season with salt and pepper and serve immediately or with tortilla chips.
Tips for the Best Avocado Corn Salad
Start with the best corn you can find. Fresh, sweet summer corn gives this salad the best flavor.
Cutting the corn of the cob. I like to lay the corn cob flat on the cutting board and cut the kernels off from each side. Turn the cob until all of the kernels are removed. You can stand the corn cob up and cut from the top down, but I think it's easier to lay the corn cobs flat. Plus, it's safer:)
Grill the corn if you're already grilling. A little char adds another layer of flavor, but raw corn is just as delicious.
Use ripe but firm avocados. They'll stay intact when you gently toss the salad.
Mix the dressing before adding the avocado. This helps prevent overmixing and keeps the avocado from getting mushy.
Taste before serving. A little extra lime juice or pinch of salt can really brighten the flavors.
Serve the salad the day you make it. It's at its freshest when the avocado is perfectly green and the corn is crisp.
Storing Tips
- This salad is best the day it's made, but leftovers can be refrigerated in an airtight container for up to 2 days. The avocado may brown slightly, but the lime juice helps slow the process. Give the salad a gentle stir before serving.
Avocado Corn Salad
Ingredients
- 3 ears sweet corn, kernels cut off the cob (about 3 cups)
- 1 pint grape tomatoes, halved or quartered
- 2 large avocados, chopped
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1 small jalapeño, stem and seeds removed and minced
- 3 tablespoons lime juice
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon lime zest
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Tortilla chips, for serving, optional
Instructions
- In a large bowl, combine the corn, tomatoes, avocado, red onion, cilantro, and jalapeño.
- In a small bowl, whisk together the lime juice, oil, lime zest, and garlic.
- Pour the dressing over the salad. Season with salt and pepper and gently stir until well combined. Serve as a salad or as a dip with tortilla chips.
Notes
- Fresh corn is best, but frozen (thawed) or canned (drained) corn can be used if needed.
- If using fresh corn, you can leave it raw or grill it for a smoky flavor.
- Add the avocado just before serving for the freshest texture and color.
- Adjust the jalapeño to your preferred spice level.
- Serve as a side dish or with tortilla chips for an easy appetizer.
- This salad is best the day it's made, but leftovers can be refrigerated in an airtight container for up to 2 days.
Nutrition
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Variations
- Add black beans for extra protein.
- Stir in crumbled queso fresco, cotija, or feta cheese.
- Add diced mango or peaches for sweetness.
- Use green onions instead of red onion.
- Add diced red bell pepper for extra crunch and color.
- Toss with chopped romaine or mixed greens for a heartier salad.
- Drizzle with hot honey for a sweet and spicy finish.
What to Serve with Avocado Corn Salad
This is a great summer side dish and will go with any meal. Here are a few of our favorite entrees that pair nicely with this salad.
- Steak Kabobs
- Chicken Enchiladas , Beef Enchiladas, or Black Bean Enchiladas
- Best Grilled Chicken Sandwich
- Grilled Steak Tacos, Fish Tacos, Ground Beef Tacos, or Crispy Chicken Tacos
- Honey Mustard Chicken
- Bean and Cheese Burrito
More Corn Salad Recipes
- Grilled Corn & Zucchini Salad
- Corn Salad
- Black Bean Salad
- Blueberry Corn Salad
- Charred Corn Cabbage Salad with Creamy Avocado Dressing
- Chipotle Chickpea Corn Salad
- Charred Corn & Avocado Quinoa Salad
Check out my other SALAD RECIPES!