Summer Corn Salad with Avocado – oh, it’s my answer to those hot days when the last thing you want is the oven blasting. You know how summer just zaps your energy and you’re left eyeing the fridge for something bright but easy? Yeah, I’m right there too, especially with all the fresh corn at the market. This salad practically shouts flavor and, hey, it won’t weigh you down. Plus, I learned a few tricks from the best corn side recipes and now swear by them for keeping things fresh around here. And if you’re curious about other summer favorites, check out my write-up on beat-the-heat no-cook meals for real-life inspiration.
Ingredients for Summer Corn Salad
Let’s jump right into it – because, frankly, when you’re juggling summer chaos, who’s got time for preambles? For this Summer Corn Salad with Avocado, these are my go-to ingredients:
- 4 ears of fresh corn (about 2 ½ cups cut off the cob)
- 1 pint cherry tomatoes, halved (because color means fun)
- 1 good-sized avocado, diced (none of those wimpy ones)
- ⅓ cup finely chopped red onion
- ½ cup chopped fresh cilantro
- Juice of 1 lime (more if you dig tart vibes)
- 1 or 2 tablespoons olive oil
- Salt and black pepper to taste
Look, you can swap things (I do this all the time) like using green onion if that’s what’s rolling around your crisper. Whatever. The fresh bits and bright colors are the heart of it.
How to Make Summer Corn Salad with Avocado
Honestly, this is the kind of “recipe” you could probably do blindfolded, but here’s my way. After you’ve got those gorgeous piles of raw corn kernels, toss them straight into your biggest bowl. If the corn is super fresh, I skip boiling entirely—just gives the whole salad a sweet crunch. Add cherry tomatoes next, then sprinkle in the red onion and cilantro. Squeeze your lime right over the mix (fight the urge to use bottle stuff, the fresh makes a difference) and drizzle some olive oil on top. Season with salt and pepper but taste as you go—sometimes you’ll want a pinch more salt, sometimes less. I gently fold in the avocado last so it doesn’t mush up too much. And for real, there’s something kind of magical about that combo of crisp, creamy and tangy. If you like a little bite, toss in some thin jalapeno slices, but go easy—unless “ouch” is your goal.
I tried this Summer Corn Salad with Avocado for my last picnic and, wow, it disappeared in five minutes. Super easy, super tasty. My picky eaters even went back for seconds!
Health Benefits of Corn and Avocado
Okay, time for the “mom voice” in me. Corn and avocado aren’t just pretty faces on your plate. Fresh corn is loaded with natural fiber and gives you a bit of magnesium and B vitamins. Doesn’t sound fancy, but trust me, your body will thank you. Avocado? King of healthy fats! It’s what keeps your heart happy and your skin glowing (I mean, have you seen my cousin since she started eating more avocado? She actually sparkles). They both fill you up, but in the kind of way that doesn’t make you retreat to the couch. Plus, all the veg packed in here gives your immune system a flag-waving boost. As far as salads go, this one might make your doctor smile, not just your taste buds.
Tips for Cooking and Cutting Corn
Okay, I’ve had my fair share of flying kernels and corn accidents. My first tip: if you absolutely want more tenderness, boil the cobs for about 3 minutes. Let ‘em cool before slicing – saves your fingers! Grab your biggest knife and cut the corn off standing up in a deep bowl, so those little guys don’t go diving off the counter (trust me, even your pets can’t keep up with runaway kernels). And if you’re short on time? Throw fresh-cut corn into the salad raw. Sounds weird, but raw corn in summer is the sweetest, juiciest thing ever. Just brush off a few stray silks and you’re golden.
Storage Recommendations
Here’s the deal. This salad’s best right after making, especially with that avocado looking all perky and green. But real talk—life gets busy, and sometimes you need to prep ahead. If you want the best results, mix everything except the avocado, stash it in a covered container, and toss the avocado in just before serving. Got leftovers? They’ll hold up in the fridge for a day, tops. Exposed avocado gets sad and brown, so poke in a bit more citrus if you know the salad will sit a while.
Serving Suggestions
- Pop this salad next to a platter of grilled chicken or fish for a fast, colorful meal.
- Use as a bright filling inside tacos, trust me, it’s a game changer.
- Scoop it up with chips for a casual party snack—don’t be surprised if folks skip the dip and go all in.
- Leftovers? Toss ‘em into wraps for lunch the next day.
Common Questions
Do I have to cook the corn?
Nope! If it’s super fresh, cut it raw right off the cob. It’s sweet and crunchy, promise.
Can I use frozen corn?
If you’re desperate, yes. Thaw and pat dry before tossing in—taste’s not quite the same, but still tasty.
What if my avocado’s too hard?
Let it sit in a paper bag with a banana for a day or so. Ripens faster that way (weird, right?).
How long will the salad last in the fridge?
Best eaten the same day, but you can stretch it a second day if you keep the avocado separate.
Can I add protein?
Sure thing! Grilled shrimp or shredded chicken mix in perfectly.
Your Summer, Upgraded
So that’s it. All you need for a knockout bowl of Summer Corn Salad with Avocado. It’s crazy simple, crazy good, and your new potluck secret weapon (seriously, try bringing it to a BBQ and watch it vanish). For even more easy summer ideas, just grab a peek at the recipes from Summer Corn Salad with Avocado – Kalefornia Kravings and maybe get inspired by how Avocado Corn Salad (VIDEO) – NatashasKitchen.com shows it step-by-step. Give it a shot, go color-crazy, and let me know how yours turns out—bet you’ll be making this long after summer’s gone!
Summer Corn Salad with Avocado
Ingredients
Method
- Cut the corn off the cob and place it in a large bowl.
- Add halved cherry tomatoes, chopped red onion, and cilantro into the bowl.
- Squeeze fresh lime juice over the mixture.
- Drizzle with olive oil and season with salt and pepper to taste.
- Gently fold in the diced avocado last to prevent it from mushing.
