Name: Avocado Corn Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 3 cup corn (about 3-4 ears of corn); 1 medium avocado, diced; 1/2 medium red onion, diced; 2 clove garlic, minced; 1 cup cherry tomatoes, halved; 2 limes, zested and juiced; 1/4 cup fresh cilantro, chopped; 2 tablespoon fresh parsley, chopped; 1 teaspoon dried oregano; salt & pepper to taste

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Avocado corn salad is a perfect summer salad for BBQ or picnic. Flavorful corn with creamy bites of avocado with a fresh lime dressing

You’re walking to the table to check out the potluck selection. Classic grilled food, drinks and then a plain bowl of salad. Then, your cousin who has had too much to drink falls and food is flying everywhere.

It’s summer, why would you want a plain boring green salad?

Greens such as kale and broccoli can be healthy but with all the veggies that exist how about something a bit more fun and festive.

Instead of bringing a broccoli salad show up with this avocado corn salad!

Perfect time in summer with corn in season then there’s a mix of citrus and ripe sweet tomatoes.

Keep reading I will show you just how to make it!

How To Make Avocado Corn Salad

Grab these ingredients first

Ears of corn
Cherry tomatoes
Lime
Avocado
Red onion
Garlic
Cilantro
Parsely
Dried oregano
Salt & black pepper

Helpful tips before starting

When corn isn’t in season and it’s difficult to find ears of corn, you can use frozen or canned corn for this recipe. Of course, fresh corn is best but frozen and canned corn can still taste great.
In some recipes grilled corn is used. You can use that option but remove the garlic from the recipe. The garlic will burn on that high heat when trying to grill the corn and I wouldn’t recommend fresh garlic in the recipe.

Putting the avocado corn salad recipe together

To start, cut the corn from the cob and mince cloves of garlic. In a pan on medium heat, add a little oil and toss in the corn and the garlic. Season with a little salt and pepper. You only want to release the flavors not cook the corn until it’s soft. No more than 5 minutes doing this.
Remove the corn and garlic from heat and sat aside.
Next, dice red onion, remove avocado from skin and cube the flesh. Half the cherry tomatoes, chop the cilantro and parsley.
In a large salad bowl, add in corn, avocado, red onion, cherry tomatoes, cilantro, parsley and dried oregano. Give everything a toss.
Now, zest and juice two limes over the salad.
Lastly, taste for salt.

What to do with leftovers

There will probably not be leftovers but if there is this is not a recipe to be frozen. You can store this recipe in the refridgerator a maximum of 3 days due to the avocado. Be sure to give the avocado corn salad a toss to make sure the avocado is coated with the lime the seal into a container. You can also cover the top of the bowl with plastic film.

Frequently Asked Questions (FAQs)

How healthy is an avocado salad?

Avocado is an amazing fruit, yes a fruit! Naturally with great vitamins and mineral with healthy fat*. I’ve used avocado many years in my keto recipes.

Can you eat raw corn in a salad?

In this avocado corn salad, the corn is lightly cooked to release some flavors and to cook the garlic. But, you can eat raw corn. Remember corn is a vegetable and is a great in many forms.

What to serve with avocado corn salad?

Anything with avocado has a Spanish feel to it so this recipe is great not only for summer barbecues but for holidays such as Cinco de Mayo and 4th of July.