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Perfect Avocado Corn Salad Recipe: The Ultimate Summer Side Dish

This avocado corn salad is the perfect combination of fresh, vibrant flavors that will become your go-to summer side dish. With creamy avocado, sweet corn, zesty lime, and fresh herbs, this salad comes together in just 15 minutes and pairs beautifully with grilled meats, tacos, or as a standalone light meal.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 ripe avocados, diced
  • 2 cups fresh corn kernels (about 3-4 ears) or frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup lime juice (about 2-3 limes)
  • 2 tablespoons olive oil
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin

Method
 

Instructions
  1. Prepare the corn. If using fresh corn, remove the kernels from the cob. You can use raw corn for a crisp texture or lightly sauté it in a pan for 2-3 minutes to enhance the sweetness. If using frozen corn, ensure it's completely thawed and patted dry.
  2. Chop the vegetables. Dice the avocados into bite-sized pieces. Halve the cherry tomatoes, finely dice the red onion, chop the cilantro, and mince the jalapeño if using. Combine all these ingredients in a large mixing bowl.
  3. Make the dressing. In a small bowl, whisk together the lime juice, olive oil, honey, salt, pepper, and cumin until well combined. The dressing should be slightly sweet and tangy to balance the creamy avocado.
  4. Combine and toss. Add the corn to the bowl with the other vegetables. Pour the dressing over the salad and gently toss everything together. Be careful not to overmix, as the avocado can become mushy.
  5. Chill and serve. Let the salad sit for 5-10 minutes to allow the flavors to meld together. Serve immediately for the best texture, or refrigerate for up to 2 hours if making ahead.

Notes

Choose ripe but firm avocados that yield slightly to gentle pressure but are not mushy. For extra flavor, grill the corn on the cob before cutting off the kernels. The lime juice helps prevent browning, but serve within 2 hours for optimal freshness.