corn avocado salad with tomato

This corn avocado salad is so summery, juicy, and sweet. It's tossed with creamy avocado and juicy tomatoes, then slathered in a light cilantro dressing.

why I love it:

Corn is the highlight of summer meals for us. Kids are obsessed with corn on the cob, and really, that's enough of a reason for me to make it all the time.

And as much as they love it on the cob, I love it in a sweet, tart, crunchy salad. I re-purpose extra cooked corn, throw in some fun veggies, and tie it all together with a citrusy dressing (and probably a chili pepper). That framework always guarantees a delicious corn salad for the grown-ups.

For this version, I toss in buttery chunks of avocado and sweet cherry tomatoes, then slather the whole thing in a cilantro dressing.

The dressing is fresh and light, with a delicate yogurt tang and tart lime to balance the sweet corn. When we combine it with creamy avocados, it’s truly perfect.

This corn salad has a delicious crunchy-creamy sweet-tart thing going on that we just can’t get enough of. If you want more crunch and spice, double up on the jalapeño or swap in a serrano for sharp heat!

Keep reading for inspiration to make this salad your way, plus all the different ways to cook fresh corn.

corn avocado salad ingredients:

how to make this corn tomato avocado salad:

1. Blend up the cilantro dressing in a food processor; chill until ready.
2. Blanch corn and cut off the kernels.
3. Combine corn, tomatoes, avocado, green onion, and jalapeno in a large bowl.
4. Gently toss with ⅔ dressing. Taste and add more, if desired.
5. Enjoy!

What makes this the best corn avocado salad:

Sweet corn: This salad is the best with fresh summer corn. We steam the corn just enough to take off the raw edge then we shock it in ice water to stop the cooking. This process makes deliciously sweet, juicy, crunchy corn-- the best base for the corn salad.

Cilantro dressing: This dressing is light, fresh, and tangy. The zesty lime and yogurt offset the sweet corn, and the fresh cilantro brings so much flavor!

Avocado + tomato: these two ingredients complement the textures and amplify the summer flavors. Plus, their gorgeous colors make this salad extra eye-catching.

Spice: Big surprise here, but if something is sweet I feel compelled to add a spice note. The jalapeno heat is the finishing touch on a delicious corn salad.

how to make this corn avocado salad recipe for two:

Everything in this salad can be easily halved!

I suggest cooking the full amount of corn, then repurposing the remaining 2 cobs in a different salad, wrap, pasta, or stir-fry later in the week.

corn tips:

While I love to steam corn and shock it in ice water, that’s just one method. Here are 6 more ways you can prep the corn for this salad:

• Frozen: Thaw in the microwave or overnight in the fridge.
• Raw: Use perfectly ripe sweet corn and skip cooking and blanching. Slice the kernels off the cob and enjoy an extra crunchy salad!
• Boiled: Boil the corn for 3- 5 minutes, until just tender, then shock in ice water.
• Grilled: Remove the husk and toss in olive oil, salt and pepper. Grill until crisp-tender and lightly charred (about 10 minutes at medium-high heat). Let cool then slice the kernels off the cob.
• Skillet: Slice kernels off the cob and cook in a bit of oil in a large skillet, over high heat. Stir every 2- 3 minutes, until evenly charred, about 10 minutes.
• Oven roasted: Brush corn cobs with olive oil, season with salt and pepper, and wrap in foil. Bake for about 20 minutes at 425°F, or until corn is tender and juicy. 

make this corn salad your own:

Here are some fun add-ins to tweak the flavors to your own liking!

• crunchy bacon bits
• rinsed black beans
• diced cucumber (peeled and seeded)
• diced bell pepper
• sliced radishes
• crumbled cotija or feta
• salted sunflower seeds
• cooked quinoa or farro

cucumber avocado salad

avocado egg salad

grilled corn salad

orzo pasta salad with grilled corn

roasted chili corn salsa

sweet corn soup

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