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.

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!

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 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!

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!

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. 

Avocado Corn Salad

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★★★★★

5 from 1 reviews

• Author: Brittany Mullins
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8

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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!

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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

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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:

• The Best Veggie Burger
• Spinach and Feta Turkey Burgers
• Apple Cider Vinegar Chicken
• Healthy Pasta Salad
• Healthy Potato Salad
• Mediterranean Orzo Salad