Go Back
Avocado Corn Salad

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 6
Calories 240 kcal

Ingredients
  

For the Salad

  • 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)

For the Dressing

  • 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

Instructions
 

  • Prep the vegetables: Cut cherry tomatoes, red onion, avocado, and cilantro into small pieces for easy mixing and freshness.
  • Combine the salad: Place corn, cherry tomatoes, red onion, avocado, and cilantro in a large bowl for easy tossing and serving.
  • Make the dressing: In a small bowl, whisk olive oil, honey, lime juice, chili powder, cumin, salt, and pepper until creamy and well blended.
  • Dress the salad: Pour dressing over salad mixture and toss gently to coat all pieces; be careful not to mash the avocado.
  • Serve immediately: Taste and add more seasoning if needed. Scoop salad into bowls or on plates for the best fresh flavor.

Notes

  • Cut avocados just before serving to keep them green and fresh longer.
  • If you use canned corn, drain and rinse it first for best taste.
  • Add herbs or cheese like cotija for a tasty twist any time.
  • Keep leftovers in the fridge, and eat within one day for best results.
  • Try grilling your corn for smoky flavor if you have extra time.