Avocado Corn Salad
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Avocado Corn Salad

Author: Marlynn Schotland, Urban Bliss Life


  • 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.