Avocado Corn Salad

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 1x


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!



  • 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


  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.


  • 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


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

Keywords: corn and avocado salad