This Avocado Corn Salad is so pretty, with the bright green from the avocados, the sweet summer yellow from the corn, and all of the gorgeous red from the tomatoes and red bell peppers. Gotta love a colorful bowl of yummy goodness!
The biggest part of making this salad is in the prep. Lots of chopping, dicing, mincing, zesting, juicing. This recipe is adapted from the Corn and Avocado Salad recipe on The Food Network, which states it takes about 30 minutes of prep. However, if you’re an everyday home cook like me with lots of little ones running around underfoot while you’re trying to make meals, I suggest you set aside about an hour for prep time for this avocado corn salad. It took me 50 minutes of prep time.
The first go of making this dish was good, but not fantastic.
I thought it had way too much liquid, and I kept having to mix it so there wouldn’t be a puddle of liquid at the bottom of the bowl. That’s not a pretty sight. Unfortunately, that’s the version my Bunco friends got to try (sorry, friends!).
So I’ve actually adapted quite a bit and cut down the original liquid portions for this avocado corn salad recipe, and it’s much better (in my opinion). But of course, I will let you be the judge.
Now, I LOVE cilantro, so I’ve added it to this recipe. If you are not a fan of cilantro (say what??), you can easily leave it out.
But really: cilantro makes this salad pop. If you’re on the fence about the cilantro, just try to add a little cilantro. You might be surprised to find you actually DO like it!
I’m so excited to share this recipe with you, that I even made a video about one of the kitchen tools I used to cut down on some prep time. YUP. A video. On my shiny somewhat-new-rarely-used YouTube channel.
I used the OXO Good Grips Corn Stripper, a cute little zippy yellow tool to help make shucking corn a breeze. We’ve used it several times while grilling up different summer dishes. Check it out. I love this tool! It’s totally #WhatAGrillWants for summer recipes.
This Avocado Corn Salad can be served on its own as a side salad at your next summer picnic or barbecue, and you can also enjoy it as a dip with tortilla chips.
If you follow the recipe below, I would love to know what worked (or what didn’t work) for you. And feel free to share any tips you have on avocados for an avocado-newbie like me!
- 4 ears of corn with husks removed
- 4 avocados diced
- 1/3 cup fresh lemon juice as much juice as you can get from one lemon
- 2 pints grape tomatoes sliced in half
- 2 red bell peppers diced
- 1 cup finely chopped red onion
- 1 Tablespoon lime zest
- 1/2 cup freshly squeezed lime juice
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 garlic clove minced
- 1 Tablespoon finely chopped cilantro
- Boil corn in a large pot of salted, already-boiling water and boil for 3-5 minutes, until tender. Remove from heat and shuck into a large bowl. Set aside.
- In a medium bowl, toss avocados with lemon juice.
- Add avocados, tomatoes, red peppers, onions, and lime zest into the bowl with the corn.
- In a medium bowl, whisk lime juice, olive oil, salt, pepper, and garlic. Pour over the large bowl of other ingredients.
- Gently toss all ingredients together and refrigerate until ready to serve.
- Just before serving, toss in cilantro.
Disclosure: Thanks to OXO for the awesome #WhatAGrillWants package of kitchen tools, including the OXO Good Grips Corn Stripper used in this recipe. Thanks to the California Avocado Commission for some of the avocados used in this recipe. All photos and opinions expressed here are my own. This post contains affiliate links. Read my disclosure policy for details.