This avocado corn salad topped with lime juice and fresh basil. This salad is the perfect healthy summer side dish because there’s no cooking involved!

Obviously I love salads, but what I really love is unconventional salads that use unique ingredients… ones that aren’t just a bed of greens with some toppings. This corn and avocado salad is just that. You can eat it on its own, as a side or add it to a bed of greens with protein to make a meal sized salad.

Bowl of raw corn and avocado salad mixed with basil and red onion. Avocado halves and a napkin are beside the bowl. Spoon is in the bowl.

The summer heat makes me crave cool and refreshing meals and the last thing I want at a cook out is a heavy, warm dish to go along with my burger. I’ve found this corn salad to be the perfect healthy summer side dish. Everyone loves it and it’s so easy to toss together. The hardest part is cutting the corn off the cob and removing the silks, but even that isn’t too hard!

Hands cutting corn off of the cob. The corn cob is propped on a small bowl upside down in a larger bowl.

Easy Way to Remove Corn from the Cob

One little trick I use to make sure the kernels don’t go everywhere and make a huge mess is to put a small bowl upside-down inside of a large bowl. If you just use a single large bowl you can’t get your knife all the way down to the end of the cob.

Stand the corn, large side down, on top of the small bowl and use a knife to slice the kernels off the cob. The kernels will fall into the bottom of the bowl instead of all over your countertop.

You can also use a bundt or angel food cake pan for this, but I don’t bake a ton of cakes so I don’t have a bundt pan at the moment.

Ingredients for corn and avocado salad in a bowl including basil, corn, red onion and avocado.

Ingredients in Avocado Corn Salad

  • sweet corn
  • red onion
  • avocado
  • lime
  • basil
  • sea salt and pepper

How to Make Corn Salad with Avocado

This is the easiest corn salad recipe! Are you ready for this? Husk the sweet corn and then cut the kernels from the cob. Yep, raw and uncooked. Of course, you can always quickly cook the corn if you want!

Add the diced red onion, diced avocado, chopped basil, lime juice, salt and pepper in a large bowl and mix well. You can eat it right away or let everything marinate for a few hours. I prefer to make it the night before servings to it can marinate overnight!

Avocado and corn salad topped with fresh basil

Is Raw Corn Safe to Eat?

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!

Bowl of avocado and corn salad topped with fresh basil leaves.

If you try this avocado corn salad, please be sure to leave a comment and star rating below. Your feedback is so helpful for the EBF team and other EBF readers. 

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Avocado Corn Salad


Description

This avocado corn salad topped with lime juice and fresh basil. This salad is the perfect healthy summer side dish because there’s no cooking involved!


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)
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon sea salt
  • Ground pepper, to taste

Instructions

  1. After husking and cutting corn from the cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl.
  2. 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.

Notes

  • If you prefer to cook the corn, simply fill a large pot with water and bring to a boil. Once boiling add corn cobs and boil for 5-6 minutes. Remove corn cobs from the boiling water, drain and rinse with cold water. Once cool enough to handle, cut corn from the cob.
  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 114
  • Sugar: 1g
  • Fat: 3g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 3g

Keywords: corn and avocado salad

Need more recipes for a cookout? Check out these recipes:

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    31 comments
    • I’m so glad that you liked it, Wendie! Quick favor – would you mind commenting again and leaving a star rating for the recipe along with your comment? The star ratings are super helpful. 🙂

  1. Just made this salad….delicious!! I added cilantro instead of basil, and it went great with the avocado and lime! YUM – thank you 🙂

  2. This looks delicious! I love raw corn. Too bad I just went to the grocery store yesterday and didn’t get an avocado. I got fresh corn in the fridge but I put myself on a grocery “budget” this week so no going back for extras [like a normally do on a daily basis…] 🙂

  3. Why don’t I do raw corn salads more often? I love the thought of those sweet, crisp kernels paired with creamy avocado. Thank you so much for sharing with me tonight…I’m salivating…and thank you for all your kind words on my own blog. I appreciate you! Have a blessed week!

  4. I always want to remake recipes from the old days on the blog…if only for the better pictures. LOL

    And sleeping in until 10:30?? I don’t know if i will EVER see that day again. Even on days I feel like I could, a particular toddler keeps that from happening. “Good morning mommy!” Every day. 6 am. Ugh. Love her…not the wake up call.

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