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A bowl of avocado and corn salad, with an ear of corn, grape tomatoes, and a lime next to the bowl. The type on the image says Avocado and Corn Summer Salad.
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Avocado and Corn Salad

This summery salad is packed with rich avocado, sweet corn, and bright tomatoes. It’s an ideal salad to bring to a picnic or serve on the side of a grilled meat. I use chopped serrano peppers for some heat but you can tame the recipe a bit by using jalapeños or even sweet bell peppers if you really don’t like any spice. Cook the corn anyway you want (I have a section above on my favorite methods of cooking corn on the cob) or just swap out can or frozen corn when it’s not in season.
Course dinner, lunch, Salad, Side Dish
Cuisine American
Keyword avocado, corn, lime, salad, summer, tomato
Servings 6
Calories 648kcal
Author Irvin

Ingredients

Dressing

  • 3 tablespoons extra virgin olive oil
  • Juice and zest of one lime about 2 tablespoons of juice, 2 teaspoons of zest
  • 1 large shallot minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper

Salad

  • 2 ears of corn cooked and cooled (see note below and section above for more details)
  • 1/2 pound cherry or grape tomatoes sliced in half
  • 1 medium serrano pepper can substitute jalapeno for less heat or half a bell pepper for no heat
  • 1/2 small red onion chopped
  • 2 ripe large avocados cut into 1/2-inch chunks
  • 1/4 cup chopped cilantro or flat leaf parsley
  • Salt and pepper to taste

Instructions

  • Make the dressing by whisking together the olive oil, lime juice, lime zest, shallt, honey, mustard, salt and pepper in a glass measuring cup. Set aside.
    Left image is limes rinds juiced into a glass measuring cup, sitting on a small cutting board next to a knife. Right image is lime dressing stirred together, with a small whisk in the measuring cup.
  • Cut the kernels off the ears of corn and add them to a large bowl. Add the tomatoes, serrano peppers (or whatever pepper you're using), red onion, avocado chunks, and cilantro/parsley. Drizzle the dressing over the salad, while you gently toss it with a silicone or rubber spatula.
    Taste the salad and add more salt and pepper to taste.
    Left image is a large bowl with avocado chunks, corn, sliced grape tomatoes, and chopped Serrano peppers. Right image is the lime dressing being poured over the salad ingredients.

Notes

The easiest way to cook the corn is to place the corn (with the husks still on) in a microwave and cook for 3 minutes on high. Then flip the corn over, and cook for an additional 2 minutes. Let the corn cool in the microwave until you're ready to cut the kernels off. Once cooled, the husk and hairs will peel right off.
I have more cooking methods and details in a section above.

Nutrition

Calories: 648kcal | Carbohydrates: 45.9g | Protein: 6g | Fat: 55.1g | Saturated Fat: 8.4g | Sodium: 262mg | Potassium: 741mg | Fiber: 9.8g | Sugar: 17.6g | Calcium: 106mg | Iron: 7mg