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This avocado corn salad is full of corn, sweet red bell pepper, red onion, creamy avocado, and spicy jalapeño dressed in a fresh lime dressing.
If you ask me, summertime is salad time!
There’s nothing better than having a big bowl of deliciously ripe and fresh produce bursting with sweetness.
This avocado corn salad is the perfect combination of sweet and spicy, crunchy and creamy, making it a delightful addition to any meal.
It is a medley of flavors and textures, with sweet fresh corn, creamy avocado, crunchy bell pepper, spicy jalapeño, and juicy cherry tomatoes, all dressed in fresh lime juice and avocado oil dressing.
Trust me, whether you’re looking for a healthy summertime lunch option or a tasty side dish to bring to your next BBQ, this avocado corn salad is sure to impress!
Craving some corn salsa but with a smokey heat? You gotta try this chipotle corn salsa!
Ingredients for avocado corn salad
- Corn kernels – Corn will provide sweetness and a crunchy texture to our salad.
- Red bell pepper – Red bell peppers are my favorite because they’re super sweet! Feel free to substitute yellow or orange.
- Red onion – Red onion is slightly spicy and crunchy.
- Cherry tomatoes – Cherry tomatoes will add sweetness.
- Jalapeno – Jalapeño will add a spicy kick!
- Cilantro – Cilantro will add an herbaceous flavor. Feel free to omit it and replace it with fresh Italian parsley if you’re not a fan.
- Lime juice and avocado oil – This simple dressing will bring out the flavors of the veggies and give it a burst of freshness.
- Avocado – Avocado will add a healthy creaminess to the salad.
Fresh, frozen, or canned?
For this recipe, I’ve chosen to use fresh corn kernels, cut right off of the cob.
Since we’re making this salad during the summertime, the produce is sweet and ripe!
Fresh corn kernels will provide a crunchy, fresh texture and a burst of sweetness.
If you can’t find fresh corn on the cob, you could use either frozen or canned, but they each come with their own differences.
Canned corn will have a nice texture and sweetness, but might have a tinny aftertaste, and frozen corn when thawed, might be a little fibrous and chewy.
If you can, definitely seek out fresh corn for this avocado corn salad!
What to serve with it?
I love summertime BBQs!
This avocado corn salad makes a perfect side dish to a slice of BBQ Chicken Pizza, or with some Grilled Cilantro Lime Chicken Thighs.
And to cool you down, a refreshing Mango Mojito or cool Jalapeno Watermelon Margarita hits the spot!
Storage and leftovers
Any leftover avocado corn salad can be stored in an airtight container in the refrigerator for up to 3 days.
More summertime salad recipes
- Looking for a hearty potato salad? Try my Bacon Ranch Potato Salad.
- Want to celebrate the fresh fruit of summertime? Try my Peach Feta Salad.
- Craving a classic? Try my Cucumber Tomato Salad.
- Need something elegant? Try my Tomato Peach Caprese Salad.
Avocado Corn Salad
Ingredients
- 2 cups fresh corn kernels
- ½ cup finely diced red pepper
- ½ cup finely diced red onion
- ½ cup quartered cherry tomatoes
- 2 tablespoons minced jalapeno
- 1 tablespoon minced cilantro
- 1 lime, juiced
- 1 tablespoon avocado oil
- 2 large avocados, diced
Instructions
- Bring a small pot of water to a boil over medium heat.
- Add the corn kernels and cook them for 2 minutes.
- Drain the corn and run it under cold water until it is no longer warm. Drain well and then transfer the corn to a large bowl.
- Add the red pepper, red onion, cherry tomatoes, jalapeno, cilantro, lime juice, and avocado oil. Toss to combine. Season with salt and pepper to taste.
- Add the avocado and stir gently. You don’t want to smash the avocado.
- Serve at room temperature or chill in the fridge until ready to use.
- Storage: Store any leftover salad in an airtight container in the fridge for up to 2 days. The avocado may start to brown after a few hours but the salad will still taste delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
