Avocado Corn Salad (Ready in 10 Minutes)

Name: Avocado Corn Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 4 cups corn kernels ((fresh, canned, or thawed frozen)); 2 avocados ((diced)); 1 1/2 cups cherry tomatoes ((halved)); 1/4 cup red onion ((thinly sliced)); 1/3 cup cilantro leaves ((chopped)); 1 tablespoon honey; 1/3 cup olive oil; 1/4 cup lime juice; 1 teaspoon chili powder; 3/4 teaspoon cumin; 3/4 teaspoon salt; 1/4 teaspoon pepper

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I love making avocado corn salad when the sun is out. The mix of creamy avocado and sweet corn always lifts my mood. You can serve it as a side or top your tacos with it.

All the colors and fresh tastes make it perfect for a warm day. Kids and grown-ups both come back for more.

If you want something fast, healthy, and easy, avocado corn salad won’t let you down.

Why You’ll Love Avocado Corn Salad?

Colors pop and look beautiful on every table.
Needs simple, fresh food you can find in stores.
Works as a meal or side with extra veggies.
Can be ready in just about twenty minutes.
Good for kids, packed with taste and vitamins.

Ingredients You’ll Need

For the Salad

Corn kernels: Sweet corn gives crunch and a light, juicy bite; fresh, canned, or frozen corn all work for this salad.
Cherry tomatoes: A burst of tangy flavor adds bright color and juiciness, making everything cheerful and tasty in each bite.
Red onion: Thin slices of red onion add a light sharpness and crunch; it balances sweet and creamy avocado.
Avocado: Creamy avocado chunks make each bite rich, smooth, and soft, blending nicely with the crunchy corn and other veggies.
Cilantro: Cilantro brings fresh, herby green notes; it wakes up the whole salad and adds cheerful color and a bright flavor.

For the Dressing

Olive oil: Olive oil helps tie each flavor together, making everything smooth; it gives the dressing a gentle, healthy richness.
Honey: A little honey brings mild sweetness that pairs perfectly with tart lime and the umami from corn and avocado.
Lime juice: Lime juice wakes up all the flavors and keeps avocado bright, keeping the salad fresh and zesty with each bite.
Chili powder: Chili powder adds a hint of mild heat and boosts flavor; it also brightens the color of your salad.
Cumin: Cumin gives a warm, earthy aroma that goes well with corn and avocado; expect cozy, deep flavors in the salad.
Salt: Salt helps every single taste stand out and ties all the flavors together for a perfect, balanced bite.
Pepper: Just a touch gives a peppery finish; it adds a gentle bite that finishes the salad’s zesty, bold taste.

Equipment You’ll Need

Large bowl: Great for tossing all your salad ingredients together; gives plenty of space to mix without easily making a mess.
Small bowl: Use this bowl to mix your dressing until smooth; it helps blend everything well before you pour over veggies.
Whisk: A whisk makes it easy to blend your dressing smoothly and evenly; it quickly mixes up the oil, honey, lime, and spices.
Sharp knife: Essential for cutting tomatoes, onions, avocados, and cilantro; a good knife speeds things up and keeps pieces neat.
Cutting board: Protects your counters and gives you space for slicing everything safely; makes cleaning up fast and easy.

How to Make Avocado Corn Salad?

You can make avocado corn salad in under half an hour. Quick steps let you enjoy more time outside. Here’s how you do it:

Step 1: Prep the veggies and herbs.

Wash and dry all the vegetables well. Cut corn off the cob, halve cherry tomatoes, slice red onion fine, dice avocado, and chop cilantro small.

Step 2: Make the dressing.

In a small bowl, whisk olive oil, honey, lime juice, chili powder, cumin, salt, and pepper together until blended and a little creamy.

Step 3: Combine and toss the salad.

Put corn, tomatoes, onion, avocado, and cilantro in a big bowl. Drizzle over all your dressing and toss gently until everything is coated.

Step 4: Serve and enjoy.

Serve salad right away for the freshest flavor. If you want, top with extra cilantro or a wedge of lime to finish.

Tips for the Best Avocado Corn Salad

Use ripe but firm avocados so they hold shape and don’t turn mushy. Cut avocado right before mixing to keep it looking good and green.
Chill all your veggies before tossing for the best taste and texture. Corn, tomatoes, and onions stay crisp and cool, which gives the freshest bites.
Make the salad just before eating, as the avocado will turn brown if it sits too long. Add avocado right before serving for the best look.

Variations and Substitutions

Add protein to turn the salad into a meal. Top your salad with grilled chicken, black beans, or shrimp for extra strength and fullness.
Try new veggies for extra crunch. Toss in diced bell peppers, fresh baby spinach, or sliced cucumber for more color, vitamins, and crunch.
Mix up your flavors with fun add-ins. Try cotija cheese, green chilies, or black olives. Add jalapeños for spice or sour cream for creaminess.

Make-Ahead and Storage Tips

Make the salad early, but add avocado before serving. Mix everything except avocado, cover, and chill. When ready to eat, add and gently mix in diced avocado.
Store leftover salad in an airtight box. Keep cold in the fridge and eat within one day for the best texture and brightness.
Squeeze extra lime over salad if saving it; helps stop avocado from browning and keeps everything tasting fresh a little longer.

Serving Ideas

Try the salad with grilled chicken or salmon: It adds zest and a cool bite to hearty meats, making every dinner more fun and colorful.
Spoon over tacos or burritos: The crunch and creaminess add a fresh twist to your usual taco night and pack in extra veggies.
Dip tortilla chips for a party snack: Avocado corn salad makes a fresh, fun dip. It’s always a hit for groups and easy snacks.

Frequently Asked Questions (FAQs)

Yes, you can eat raw corn in a salad. Raw corn is sweet and crunchy, adding a fresh taste. If you prefer cooked, just boil or grill before mixing.

Avocado corn salad is very healthy. It has vitamins, healthy fats, and fiber. Olive oil is good for your heart. Corn and tomatoes add antioxidants, too.

Frozen or canned corn works well in avocado corn salad. Thaw frozen corn before using. Drain canned corn, then rinse to remove extra salt and liquid.

Yes, if cilantro tastes soapy, use thin green onions or chopped fresh parsley. Both options keep a pop of green and herb flavor in your salad.

Avocado corn salad is vegan if you use agave syrup instead of honey. All other ingredients are plants and safe for most vegan diets.

Small cherry tomatoes give a juicy bite and bright color, but Roma or grape tomatoes also work. Choose ripe, sweet tomatoes for extra flavor.

Avocado Corn Salad

This avocado corn salad bursts with crunchy corn, creamy avocado, sweet tomatoes, and fresh herbs. A simple homemade lime dressing ties all the flavors together for a summer favorite.

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Prep Time 10

Total Time 10

Course Salad

Servings 6

Calories 240 kcal