This Avocado Corn Salad recipe is full of fresh tomatoes and cucumbers for a quick, easy, and healthy dish. Fresh or canned corn is mixed with chunks of avocado, cherry tomatoes, cucumbers, cilantro, and lime juice for light and refreshing pops of flavor. It makes the perfect side dish recipe to prep ahead of time for a picnic, BBQ, or potluck!
Avocado Corn Salad Recipe with Tomato
Do you ever have those nights you dig through your kitchen and just throw something together with what you have on hand?
That’s how this Avocado Corn Salad recipe came to be!
Originally I used canned corn. Frozen corn will also work. However, boiling corn on the cob and then cutting off the kernels is the absolute best! (You could even make some oven roasted corn, too!)
It was seriously so simple to throw together (like under 20 minutes simple) and surprisingly loaded with bright flavor. Plus, it’s full of healthy fats.
And even better… this salad can be made ahead of time! Meal prep it for the week, or bring it to a summer picnic or potluck and watch the whole family gobble it up.
Table of Contents
Ingredients
The ingredients to make this avocado corn tomato salad recipe include:
- Corn. Boiled fresh ears of corn will give the best flavor. Canned or frozen corn kernels may also be used.
- Avocado. Choose a ripe avocado that is still slightly firm. If it’s too ripe it will turn mushy and not keep its shape once mixed into the salad.
- Tomato. The best tomatoes to use are cherry and grape tomatoes. They have great flavor and don’t have very much liquid, which is ideal. Vine-ripened, Campari, or even Roma tomatoes work as well. If so, remove the seeds before mixing into the salad. Whatever you do, be sure to get ripe tomatoes.
- Cucumber. Leave the skin on to add a pop of color and a delicious crunch. For the best texture, opt for seedless cucumbers.
- Red Onion. A little red onion goes a long way! Make sure to thinly slice it so it’s not too overpowering. A sweet or white onion may also be used.
- Lime. Fresh lime juice is key for the best flavor. Avoid the bottled lime juice as it has more of an acidic taste. For a burst of flavor, incorporate some of the lime zest, as well. In a pinch, lemon juice can be subbed.
- Cilantro. Finely chop the fresh cilantro leaves so they disperse evenly. Don’t use dried as you won’t get the same fresh flavor.
- Oil. Olive oil or avocado oil can be used.
Types of Corn
Any type of cooked corn works, but here are my recommendations in order of preference:
- Boiling Corn – This takes a little longer but has the most flavor and best texture. Once the corn on the cob is cooked, remove the kernels by cutting against the cob with a sharp knife.
- Grilled Corn – Cooking corn on the grill is another great flavor and texture option. However, it does take quite a bit of extra time and effort to make.
- Frozen Corn – While frozen corn has good flavor, it doesn’t have quite as good of a texture. But, it is faster than boiling! Just rinse under room temperature water in a colander to thaw it out before adding to the salad.
- Canned Corn – Definitely the fastest option, but the flavor and texture are lacking.
How to Make Avocado Corn Salad
See the recipe card below for more detailed instructions and ingredient amounts.
1. Prep Vegetables
While you can absolutely use canned or frozen corn (it’s quick and easy), this salad is best when you cook an entire cob of corn then cut the kernels off.
Whether you boil or grill the raw corn on cob, you’ll need to carefully hold the cob with an end on the cutting board. Then, place the sharp side of the knife between the kernels and the base of the cob.
In a sawing motion, cut down towards the cutting board to remove the corn.
Then, dice the avocado, cucumber, and tomatoes.
2. Combine the Ingredients
Add all ingredients to a large bowl. Make sure the bowl is big enough to have some room to mix everything up. A small bowl will end up in a mess, with everything overflowing.
Toss until just combined. Avoid over mixing as the avocado will get mushy.
Serve immediately or refrigerate for up to an hour to serve chilled. The avocado will turn brown as it sits out and oxidizes, so the sooner you get it on the table, the better.
Frozen corn does need to be cooked before using it in a salad. But, the best type of corn to use in this corn tomato avocado salad is fresh corn that has been boiled. Grilled corn is also a good option.
This avocado corn salad will last for 1-2 days in the fridge. However, the avocado will turn brown as it sits. Be sure to store it in an airtight container with as little air as possible touching the food. If you keep the avocado separate, it will last for 3-4 days, though.
It is not recommended to freeze corn salad. The avocado’s texture will change drastically upon thawing.
Recipe Tips
- Go fresh. Use boiled corn on the cob as it will have a much better taste and texture than frozen or canned corn.
- Be picky. Select a firm but ripe avocado because it will get mushy if it is too ripe when mixed into the salad.
- Just enough. Only toss until the salad is mixed. Try not to overwork it so the individual ingredients stay intact.
- One at a time. Prep the ingredients individually, then store everything separately. Toss the salad together just before serving for the crispest texture.
What to Eat with Avocado Corn Salad?
This is the perfect summer side dish! Any type of picnic main course—such as hamburgers, grilled protein, or kebabs—pairs wonderfully.
Try either an Air Fryer Hamburger or a Salmon Burger.
Honey Balsamic Glazed Chicken and Air Fryer Boneless Chicken Thighs are delicious and easy.
This salad is also an excellent side for Lemon Dill Salmon or Air Fryer Shrimp.
You can also eat it as a dip with Homemade Tortilla Chips!
Other Summer Salad Recipes
When the hot weather rolls around in the summer months, there’s nothing better than a fresh, crisp dish. Try any of these summer salads next.
Easy Mexican Street Corn Salad and Cucumber Avocado Crab Salad are awesome sides.
But Chicken Salad with Grapes and Avocado Egg Salad steal the show as main dishes.
Mexican Quinoa Salad with Avocado and Watermelon Feta Salad with Mint are unique and must-tries.
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Avocado Corn Salad Recipe
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Ingredients
- 2 cups corn cooked
- 1 large avocado cut into cubes
- 1 cup cherry tomatoes quartered
- 1 cup cucumber cut into cubes
- ½ cup cilantro finely chopped
- ¼ cup red onion thinly sliced
- 3 Tbsp. lime juice
- 2 Tbsp. oil avocado or olive
- ¾ tsp. salt to taste
- ¼ tsp. black pepper
- ⅛ tsp. garlic powder
Instructions
- Prepare Corn: Trim boiled corn from the cob to get kernels. Or rinse canned or previously frozen corn in a colander under room temperature water and then drain thoroughly.2 cups corn
- Mix Together: Add all ingredients to a large bowl and toss until they are well combined.1 large avocado, 1 cup cherry tomatoes, 1 cup cucumber, ½ cup cilantro, ¼ cup red onion, 3 Tbsp. lime juice, 2 Tbsp. oil, ¾ tsp. salt, ¼ tsp. black pepper, ⅛ tsp. garlic powder
- Serve avocado corn salad immediately with a sprinkle of additional cilantro and enjoy!
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Notes
Expert Tips and Tricks
- Use freshly boiled corn on the cob. Fresh corn will have a much better taste and texture than frozen or canned corn.
- Select a firm but ripe avocado. The avocado will get mushy if it is too ripe when mixed into the salad.
- Toss until just mixed. Try not to over mix the salad so the individual ingredients stay intact.
- Prep ingredients individually. If prepping ahead, store the ingredients individually and then toss together just before serving for the most crisp texture.
Meal Prep and Storage
- To Prep Ahead: For the best results, prep all of the ingredients except for avocado. Store them separately for up to 24 hours in the refrigerator. Just before serving, cut the avocado and toss everything together.
- To Store: Even with the avocado, leftovers will last for up to 1-2 days when stored in an airtight container in the refrigerator.
- To Freeze: Due to texture changes, freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
