Avocado Corn Salad
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This avocado corn salad is fresh, simple and ready in just 10 minutes with zero cooking required. Sweet corn, creamy avocado, red onion and fresh basil tossed in lime juice make this the perfect no-fuss summer side dish.
This avocado corn salad has been one of my go-to summer side dishes for years and it shows up at almost every cookout I host. What makes this version different from most is how intentionally simple it is. No tomatoes, no lettuce, no complicated dressing. Just fresh sweet corn, creamy avocado, red onion, fresh basil and a squeeze of lime that comes together into something so much greater than the sum of its parts.
Sometimes the simplest recipes are the best ones and this is proof of that. Serve it as a side, scoop it with tortilla chips, or top it with grilled chicken or air fryer chicken cutlets for a complete meal.
Table of Contents
Why I Love This Avocado Corn Salad
- The perfect summer side dish: When it is hot outside the last thing I want is something heavy sitting next to my burger. This salad is cool, refreshing and light in the best possible way. It is exactly what summer eating should feel like.
- No cooking required: Zero heat, zero effort. Just chop, toss and serve. That is genuinely all there is to it which makes it perfect for busy cookout days when you already have enough going on.
- Everyone loves it: This is one of those rare side dishes that disappears before anything else on the table. I have never once brought this to a cookout and come home with leftovers.
If you want another crowd pleasing corn recipe my Mexican street corn salad is another great one to have in your back pocket for summer gatherings.
“This salad was delicious! I had it along with some cauliflower tacos and it was the perfect amount of sweetness. The addition of basil was wonderful and tasted even better the next day. Will definitely be making again!”
Ingredients Needed
- fresh sweet corn – the star of the show. Fresh in-season corn cut straight from the cob is strongly preferred here. The natural sweetness and crunch of raw corn is what makes this salad so special. Frozen corn can work in a pinch but thaw and drain well before using so the salad does not turn watery.
- avocado – adds creaminess and healthy fat that balances the crunch of the corn beautifully. You want a ripe but still firm avocado here so it holds its shape when you toss everything together. Too soft and it will turn mushy.
- red onion – adds a subtle sharpness and crunch. If raw red onion feels too strong, soak the diced onion in cold water for 10 minutes before adding to mellow the flavor.
- lime juice – brightens everything up and acts as the simple dressing for this salad. Freshly squeezed is always best. Start with one lime and add more to taste.
Find the full ingredient list with measurements in the recipe card below.
How to Make Avocado Corn Salad
Step 1: After husking and cutting corn from the cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl.
Step 2: Add the lime juice and serve immediately or allow it to marinate for a few hours.
Brittany’s Tips for the Best Corn Salad
- Use the freshest corn you can find: This salad is only as good as your corn. Peak summer sweet corn from your local farmers market is going to give you the best flavor and crunch. The sweeter and fresher the corn the better the salad.
- Easy way to cut corn off the cob: Place a small bowl upside down inside a large bowl. Stand the corn on top of the small bowl and slice the kernels off the cob. They fall right into the large bowl instead of all over your counter. A bundt pan works great for this too!
- Make it ahead but add avocado last: This salad actually gets better as it sits and the flavors meld together. If you are prepping ahead leave the avocado out and add it right before serving to keep it fresh and vibrant.
- Taste before serving: A little extra squeeze of lime or pinch of salt right before serving can make a big difference. Always taste and adjust seasoning at the end.
How to Serve Avocado Corn Salad
This salad is incredibly versatile and works in so many different ways beyond just a side dish:
- As a dip: Scoop it up with tortilla chips and it basically becomes a corn and avocado salsa. It is always a hit at parties and disappears fast.
- With seafood: The sweet corn and creamy avocado pair beautifully with something that has a little heat. My blackened salmon is a personal favorite alongside this salad and grilled shrimp is another excellent option.
- On tacos: Spoon it right over your favorite tacos for an easy and fresh topping. My chicken tacos, healthy fish tacos and cauliflower tacos are all incredible with this on top.
- With chicken: My personal favorite pairing. Try it alongside this chicken marinade, these chicken enchiladas or these grilled chicken kabobs for a complete summer dinner.
How to Store
Make ahead: This salad actually gets better as it sits and the flavors meld together. If prepping ahead leave the avocado out and add it right before serving to keep it fresh and vibrant. The rest of the salad can be fully assembled and stored in an airtight container for up to 3 to 4 days in the refrigerator.
Leftovers: Store in an airtight container in the refrigerator for up to 3 to 4 days. The avocado will start to brown slightly over time but it is still perfectly safe to eat. A fresh squeeze of lime juice over the top helps slow down the browning.
Frequently Asked Questions
Yes! Eating raw sweet corn right from the cob is perfectly okay to eat. It tastes just as delicious as cooked corn and is just as nutritious.
In general corn can be hard to digest (I’m sure you’ve noticed this just by taking a look at your poo after eating corn) and it may cause digestion problems in people with bowel conditions like IBS. I personally have no stomach issues with eating raw corn, but like most vegetables, raw corn is harder to digest than well-cooked corn. Cooking softens the kernels and begins break-down process, which can be helpful if you feel raw corn upsets your stomach. If you prefer to make this salad with cooked corn, I have instructions in the notes section of the recipe
Absolutely. Chickpeas or black beans are great for a vegetarian option. Chopped grilled chicken or shrimp work beautifully too and turn this side dish into a complete meal.
More Corn Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Avocado Corn Salad with Lime and Basil
Ingredients
- 6 ears of fresh uncooked sweet corn, husked and cut from cob (4 1/2 cups)*
- 1 cup red onion, diced
- 1 large avocado, diced
- lime juice, 1 lime or about 3 Tablespoons
- ¼ cup fresh basil, chopped
- 1 teaspoon sea salt
- Ground pepper, to taste
Instructions
- After husking and cutting corn from the cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl.6 ears of fresh uncooked sweet corn, 1 cup red onion, 1 large avocado, lime juice, ¼ cup fresh basil, 1 teaspoon sea salt, Ground pepper
- Serve immediately or allow it to marinate for a few hours. I like to make it the night before and allow it to marinate over night as it tastes even better the next day.
Video
Notes
- Corn: Fresh in-season sweet corn cut straight from the cob is strongly recommended for the best flavor and crunch. Frozen corn can work in a pinch but thaw and drain well before using.
- Add-ins: Crumbled feta, diced jalapeño, chickpeas or black beans all make great additions. For protein add chopped grilled chicken or shrimp.
- Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days. Add a fresh squeeze of lime over the top to help slow down avocado browning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I love what I see here
I receive your emails daily over 2 years now and for the first time I did read through your recipe and am really impressed. I will do so henceforth. Bravo
And for the first time today,
Thank you so much for being here, Katy!
Uncooked corn?
Yes!
The recipe notes indicate there is quinoa in the salad, but I don’t see any listed in the recipe.
Oops! Sorry for the confusion, Michelle. There’s no quinoa in this recipe!
Why am I unable to get the recipe for the corn and avocado salad. Tried everything.
Use a Bundt pan for cutting corn. Just stand the ear on the center post and cut away. All the corn catches in the cake area.