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Perfect Avocado Corn Salad Recipe: The Ultimate Summer Side Dish

This vibrant avocado corn salad combines fresh, creamy avocados with sweet corn and a tangy lime dressing for a refreshing summer side dish. It comes together in just 15 minutes with no cooking required, making it perfect for gatherings, weeknight dinners, or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 ripe avocados, diced
  • 2 cups fresh corn kernels (about 3-4 ears) or frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Salt and black pepper to taste

Method
 

Instructions
  1. Prepare the vegetables by dicing the avocados, halving the cherry tomatoes, and finely dicing the red onion. If using fresh corn, carefully cut the kernels off the cob.
  2. Make the dressing by whisking together fresh lime juice, olive oil, honey, cumin, chili powder, salt, and pepper in a small bowl until well combined and slightly emulsified.
  3. Combine the salad by gently mixing diced avocados, corn, cherry tomatoes, red onion, cilantro, and jalapeño (if using) in a large mixing bowl, being careful not to mash the avocados too much.
  4. Pour the lime dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning if needed, then serve immediately or refrigerate for up to 2 hours before serving.

Notes

Choose ripe avocados that yield slightly to gentle pressure. Prep ingredients separately and combine just before serving to prevent avocados from browning. For smoky flavor, grill the corn first. Can be customized with black beans or bell peppers.