Summer Avocado Corn Salad


Summer Avocado Corn Salad

A simple summer salad made with the freshest ingredients! This summer corn salad is filled with sweet corn, tomatoes, onions, and cilantro all dipped in lemon juice and topped with creamy avocado!

Summer salads are an absolute favorite and summer corn salad with avocado is right on top! It’s packed with fresh seasonal ingredients like sweet corn, tomatoes, cilantro, and avocado, all dipped in lemon juice and seasoned with salt and pepper.

(Believe me, I love, when ingredients are fresh, you don’t need a lot of work on them!) It’s a light, refreshing salad that’s perfect for gatherings during spring and summer. Potlakes, BBQ’s, Dinner Parties – This corn salad is always the first side dish!

Avocado Corn Salad An easy and healthy summertime recipe made with avocado, corn, tomatoes, lime juice, and fresh cilantro.

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Pairs well with fish, grilled chicken or steak! Very delicious!
Nothing screams summer more than an avocado corn salad that goes perfectly with every single meal we’ll be making this summer.

We’ve been making this fresh corn salad over the summer for as long as I can remember, and it’s always a hit for anyone trying to make some.

It’s a light and perfect dish for any barbecue or summer party and one of the best parts is that the longer it stays in fresh lemon vinaigrette, the better it tastes.

Plus it only requires a few simple ingredients that you just need to put together!


●4 ears of corn, shucked + cooked, or about 2 (15oz) cans of corn.

●3 avocados, diced.

●1 lb cherry/grape tomatoes, sliced in halves or quarters.

●1 small red onion, diced fine.

●1/3 cup cilantro, roughly chopped.

●2 limes – juiced

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●1 tsp lime zest

●2 cloves garlic, minced

●1/4 cup olive oil (or avocado oil)

●1 tsp salt

●1/2 tsp pepper

●1/2 tsp red pepper flake (optional)

●1 jalapeno, diced (optional)


Prepare your corn by either grilling it or boiling it, then cutting it off the cob into kernels. If you’re using canned corn, drain and rinse it.

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Place the corn in a bowl, then add in diced avocado, tomatoes, onion, and cilantro (and optional jalapeno).

In another bowl, whisk together the lime juice, garlic, olive oil, salt, pepper, lime zest, and chili flakes.

Drizzle the dressing over top of the corn salad mixture and toss until well combined.
Let chill in fridge for at least one hour, I prefer at least 4 hours so flavors have time to combine.

Serve cold or at room temperature.

➤That’s it, all you have to do is Enjoy !

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