This Avocado Corn Salad is a quick, easy, and vibrant side dish that combines creamy avocado, sweet corn, juicy cherry tomatoes, and a zesty dressing. Light and refreshing, it pairs beautifully with grilled chicken or can be served as a simple everyday salad.
Corn Avocado Salad Recipe
This bright avocado corn salad is full of fresh flavors and comes together in minutes. I first made it to accompany grilled chicken kabobs and fresh bread, and it was a hit—flavorful yet light. It’s a great way to use ripe avocados and has become my go-to everyday salad.
Ingredients:
This recipe uses simple pantry staples and fresh produce. Keep ripe avocados on hand and a can of sweet corn for quick prep. The combination of ingredients is flexible and the dressing brings everything together for a bright, crowd-pleasing salad.
- Ripe avocados – Buy firm and allow to ripen at room temperature; refrigerate once ripe until ready to use.
- Canned corn – Drained. Convenient when fresh corn isn’t available and requires no cooking.
- Cherry tomatoes – Halved for easy, uniform pieces and bright flavor.
- Purple (red) onion – Thinly sliced for color and a mild bite.
- Italian dressing – Use your favorite oil-based dressing. A simple packet or a homemade Italian-style dressing works well; a spoonful of mayo and a sprinkle of parmesan can make it creamier if desired.
- Fresh garlic – Minced or crushed to make the dressing pop.
How To Make Avocado Corn Salad:
Chop and prep all ingredients, then gently combine them in a bowl with the dressing and crushed garlic. Toss carefully to keep the avocado pieces intact. Store the salad covered in the refrigerator in an airtight container; the dressing helps slow avocado browning. This salad tastes even better after resting and will keep for up to two days when chilled.
Q&A
Can I Use A Different Salad Dressing?
Yes. Any oil-based dressing works well. For a simple homemade alternative, whisk 2 tbsp mild oil, 2 tbsp white distilled vinegar, 2 minced garlic cloves, 1 tsp salt, and a pinch of black pepper.
Can I Substitute with Frozen Corn?
Frozen corn can be used, but it should be thawed and cooked according to package directions before adding. Fresh corn off the cob is delicious when in season, while canned corn is the quickest option since it’s ready after draining.
Tips:
- To slow avocado browning, press a piece of plastic wrap directly onto the salad surface or store in an airtight container.
- Use any oil-based Italian-style dressing for a balanced, zesty flavor. You can adjust acidity or add a touch of sweetness to taste.
- To dice avocados cleanly, slice the flesh while still in the skin, then scoop out cubes with a spoon for uniform pieces.
- Add fresh herbs—parsley, cilantro, or dill—for extra color and brightness. Finish with freshly ground black pepper if desired.
- Refrigerate leftovers and consume within two days for best quality.
Ways To Serve Avocado Corn Salad:
This light salad pairs well with summer BBQs, picnics, or weeknight dinners. A few serving ideas:
- Baked salmon or creamy ranch-style fish
- Open-faced tuna melts or chicken salad sandwiches
- Boiled baby potatoes with dill
More Summer Salad Recipes:
Try these fresh salads for more seasonal inspiration.
-
Creamy Cucumber Tomato Salad -
Couscous Salad with Shrimp and Feta
-
Creamy Carrot Salad
-
Panera Bread Style Greek Salad
-
Summer Slaw
-
Southwest Salad with Chipotle Ranch
-
Zesty Avocado and Mushroom Salad
-
Roasted Beet Salad
Print-Friendly Avocado Corn Salad:
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Avocado Corn Salad
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Equipment
- 1 medium-sized glass bowl with lid (or any salad bowl)
Ingredients
Ingredients:
- 2 ripe avocados, (peeled, pitted, and sliced)
- 14 oz cherry tomatoes, (halved)
- 15 oz canned corn, (drained)
- 1/2 purple onion, (thinly sliced)
- 5 Tbsp Italian dressing
- 2 garlic cloves, (crushed)
Instructions
Directions:
- Prepare and slice the avocados, halve the cherry tomatoes, and thinly slice the onion.
- In a medium glass bowl, combine the sliced avocados, halved tomatoes, drained corn, thinly sliced onion, Italian dressing, and crushed garlic. Gently toss to combine and serve.
Nutrition (per serving)
19g Carbs
3g Protein
10g Fat