Friday, January 11, 2019

Avocado Corn Salad

T his Avocado Corn Salad is a bright and feel good summer salad that’s loaded with grilled corn, creamy avocado, cherry tomatoes and the dressing gives it amazing fresh flavor.
Author: Natasha of
Skill Level: Easy
Cost to Make: $8-$10
Keyword: corn salad
Calories: 206 kcal
Servings: 6 as a side salad


  • 1 lb cherry tomatoes halved or quartered
  • 3 ears of corn cooked, shucked and cut off the cob  You can substitute with Fresh corn with Frozen Corn
  • 2 avocados peeled, pitted and sliced
  • 1/2 red onion (medium) thinly sliced
  • 1/4 cup cilantro chopped (1/2 small bunch)
  • 2 Tbsp extra virgin olive oil
  • 2 to 3 Tbsp lime juice from 1 to 2 limes
  • 2 garlic cloves pressed or finely minced
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp black pepper


  1. In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
  2. Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.

How to Cook Corn on the Cob:

There are several methods to cooking corn and all of them will work for this corn salad. We used grilled corn in this recipe because grilling gives it a smokey sweetness that is completely irresistible.
  • How to grill corn on the cob: we soak the corn with the husks on and then place them directly on the grill for 18-20 minutes on med/high heat rotating every 5 minutes.  . 
  • How to bake corn on the cob: Place husks directly on the center oven rack and bake at 350˚F for 30 minutes. No need to soak the corn.
  • How to boil corn on the cob: This is the quickest method. Place the shucked corn in a pot, cover with water, bring to a boil and add sugar (yes sugar!) then boil 15 minutes.

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