I can’t even count how many times I’ve made this Avocado Corn Salad this summer. It’s such a bright and refreshing salad, perfect for picnics and potlucks.
This no-cook salad is super easy to make, and it’s packed with fresh ingredients that make it a colorful dish. It’s ready in just 10 minutes, and also prep-ahead friendly.
We love to serve with our favorite Grilled Pork Chops or Marinated Shrimp on the grill.
While fall will forever be my favorite season of the year, I have to admit that I feel a bit sad that summer is almost over. To celebrate this bountiful summer season one last time, I’m sharing my favorite avocado corn salad today!
This salad is loaded with fresh ingredients, like corn, ripe avocados, cherry tomatoes, and more. You can even customize it with your favorite add-ins, like your favorite veggies or protein.
There isn’t separate dressing for this salad. Just a few drizzles of good extra virgin olive oil and fresh lemon juice will do. That’s how simple it is. You’ll be amazed at how delicious it is!
If you’re a fan of corn, also try my Mexican Street Corn Salad or Grilled Shrimp Salad. I also love using corn to make soup! Try my Shrimp Corn Chowder, Potato Corn Chowder, or Chinese Corn Soup.
Pair this avocado corn salad with our favorite marinated grilled pork chops or lemon marinated chicken.
Why we love this summer avocado corn salad:
- Simple Ingredients: Every ingredient in this recipe is fresh and easily available, making it fuss-free yet impactful.
- Easy, no-cook salad: With just three steps to follow, this salad is perfect for those days when you’re pressed for time but crave something fresh.
- Customizable: Add in your favorite veggies or pair with your favorite protein.
- Prep ahead friendly: Simply chop all the ingredients and toss to combine when ready to serve.
Jump to:
Ingredient Notes
This avocado corn salad is my summer go-to because it requires minimal effort. Here are the ingredients I use, plus a few quick notes. Per usual, the ingredient quantities can be found in the recipe card down below.
- Sweet corn kernels: You may use canned corn kernels, or fresh corn (steam or boil for a few minutes before using).
- Cherry tomatoes: Adds juiciness and a pop of color. If you can’t find cherry tomatoes, regular diced tomatoes work too.
- Cucumbers: Adds crispness and a cooling effect. I like to use English cucumbers.
- Avocados: They provide a creamy texture. Use ripe avocados.
- Red onions: Thinly sliced. They bring in a tangy flavor which complements other ingredients. If you’re not a fan of raw onions, use less or omit. You may also use pickled red onions for a milder taste.
- Feta cheese: Adds a hint of savory flavors and creaminess.
- Olive oil: Use robust extra virgin olive oil for a smooth, rich flavor.
- Fresh lemon: Adds brightness, freshness, and tangy flavors.
- Italian parsley: For that amazing aromatic herb flavor.
- Salt and pepper to taste
Step-by-Step Tutorial
Avocado corn salad is probably one of the easiest salads and can be prepared in just a few simple steps. Here’s a super quick tutorial.
Step 1 | Combine ingredients and season
In a large bowl, place corn, cherry tomatoes, cucumbers, avocados, parsley, red onions, and feta. Drizzle with olive oil and freshly squeezed lemon juice.
Step 2 | Toss to combine
Toss all the ingredients together until combined. Season with salt and pepper to taste and toss one more time.
Step 3 | Serve
Serve in a large salad bowl, and garnish with more chopped parsley and crumbled feta cheese if desired.
What to Serve with Avocado Corn Salad
This avocado corn salad is more of a side salad that you can serve with your favorite main dish, such as the recipe suggestions below. Sometimes, I also add it to my favorite summer grilled shrimp salad.
Here are my favorite protein pairings:
- Marinated Grilled Pork Chops
- Marinated Grilled Shrimp
- Huli Huli Chicken
- Slow Cooker Ribs
- Pan Seared Chicken Breast
- Spatchcock BBQ Chicken
Make Ahead Tips
It’s best to serve this dish fresh, but if you need to, you can prepare it a few hours in advance. Just don’t season it yet, or it will get soggy. When you’re ready to serve, season it with olive oil, lemon juice, salt, and pepper.
Also, add avocados just before serving to prevent browning.
Variations and Add-Ins
The great news about this corn avocado tomato salad is that you can customize it in so many ways. You can add in extra ingredients, or even use your favorite dressing.
Recommended add-ins:
- Grill the corn: For smoky flavors, grill corn on the cob before adding it to the avocado corn salad.
- More fresh veggies: Radishes, artichoke hearts, hearts of palm, mixed greens,
- Onions: Not a fan of raw onions? Simply omit it, or try pickled red onions instead. You may also use sliced scallions, which are milder.
- For some heat, toss in some diced jalapenos or a sprinkle of cayenne pepper.
- Cheese: Replace feta with goat cheese, cotija cheese, queso fresco, mozzarella, or burrata.
- Herbs: If you don’t have parsley, basil works well here.
Boost flavors with these salads dressings:
More Fresh Salads To Love
Enjoy the last bit of summer with these amazing summer-inspired salads! I know I’ll be making these recipes a few more times before fall comes.
- Mexican Street Corn
- Tomato Burrata Salad
- Grilled Peach Salad
- Watermelon Feta Salad
- Avocado Tuna Salad
Recipe FAQs
It’s best served fresh, but if needed, you can prepare it a few hours in advance but don’t season yet. Add avocados just before serving to prevent browning. When ready to serve, season with olive oil, lemon juice, salt, and pepper.
Store in an airtight container in the refrigerator for 1 to 2 days.
Yes, but thaw and drain it properly before use. Fresh or canned corn kernels are recommended for the best results.
It should feel slightly soft when gently pressed. Avoid ones with dark blemishes or overly soft spots.
Absolutely! Basil works really well in this recipe.
Tips for Success
- Use ripe avocados to ensure they hold their shape. Find ones that give in slightly when pressed, but still feel firm. Avoid mushy avocados.
- I use canned corn kernels for this salad – it works great! However, you can also use fresh corn (you may grill it or pre-steam it before adding it to the salad).
- If you’re not serving it right away, add avocados just before serving to maintain freshness and prevent browning.
- Lemon juice prevents avocados from browning too fast, so add those two ingredients at the same time.
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Avocado Corn Salad
Equipment
Ingredients
- 2 cups canned sweet corn kernels, drained - see notes below
- 1 ½ cups cherry tomatoes, halved
- 1 ½ cups diced English cucumbers
- ¼ cup very thinly sliced red onions
- 2 ripe avocados, diced
- ⅓ cup crumbled feta cheese - plus more to taste
- 2 tablespoons chopped Italian parsley - or fresh basil
- ¼ cup extra virgin olive oil - plus more to taste
- Juice of 1 lemon - plus more to taste
- Salt and pepper to taste
Instructions
- In a large bowl, combine the corn, cherry tomatoes, cucumbers, onions, avocado, feta cheese, and Italian parsley.
- Drizzle olive oil and freshly squeezed lemon juice. Toss to combine. Season with salt and pepper to taste, and toss a few more times.
- Serve with more crumbled feta cheese and chopped Italian parsley on top. Enjoy!
Notes
- Corn: I prefer to use canned corn kernels here for convenience. You may also use fresh corn (pre-cook it on the grill or steamer). If using frozen corn, thaw in advance.
- How to pick a ripe avocado: They should give in slightly when pressed, but still feel firm. Avoid mushy avocados.
- This is a simple salad, finished with just lemon juice and olive oil. If you want a full dressing, try this Lemon Basil Vinaigrette.
- Corn: Use fresh, frozen, or canned corn.
- Red onions: Scallions or shallots have a milder taste. Pickled red onions work too.
- Add-ins: Radishes, artichoke hearts, greens.
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