This Summer Corn Salad with Avocado & Lime is everything I want in a warm-weather dish—fresh, vibrant, and bursting with flavor. It’s packed with sweet corn, creamy avocado, juicy tomatoes, and finished with a zesty lime dressing that ties it all together. Whether I’m serving it as a side or scooping it up with chips, this salad always feels like summer in a bowl.

Why I Love This Recipe

I love how refreshing and simple this recipe is. It comes together quickly with just a few fresh ingredients, and it’s super versatile. The sweetness of the corn pairs perfectly with the tangy lime and creamy avocado. It’s also naturally gluten-free and vegan, which makes it an easy choice when I’m feeding a crowd with different dietary needs.

Ingredients

3 cups fresh or frozen corn (grilled or boiled, then cooled)
1 ripe avocado, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
Juice of 2 limes
2 tablespoons olive oil
Salt and pepper, to taste

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I cook the corn until tender, then let it cool. If I’m using fresh corn, I either grill or boil it, then cut the kernels off the cob.
In a large mixing bowl, I combine the corn, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
In a small bowl, I whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
I pour the dressing over the salad and gently toss everything to combine. I take care not to mash the avocado while mixing.
I let the salad sit for 10–15 minutes so the flavors can come together before serving.

Servings and Timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 5 minutes (if cooking fresh corn)
Total Time: 20 minutes

Variations

Add protein: I mix in black beans, grilled shrimp, or shredded chicken to make it a complete meal.
Spice it up: A pinch of chili flakes or a diced jalapeño gives it a spicy kick.
Cheese it: I sometimes crumble in cotija or feta for a salty, tangy boost.
Swap the herbs: If I don’t have cilantro, I use fresh basil or parsley for a different flavor.
Use lemon: If I’m out of limes, lemon juice makes a great substitute in the dressing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Because of the avocado, I usually add that right before serving to keep it from browning. This salad is best served cold or at room temperature and doesn’t need reheating.

FAQs

Can I use canned corn?

Yes, I drain and rinse it well before using. It works in a pinch, though I prefer fresh or frozen for the best flavor and texture.

Can I make this salad ahead of time?

I prep everything except the avocado and dressing ahead of time. Right before serving, I dice the avocado and toss everything together to keep it fresh.

What’s the best way to grill corn for this recipe?

I brush the corn with a little olive oil and grill it over medium heat for about 10 minutes, turning occasionally, until it’s charred and tender.

How can I keep the avocado from browning?

I toss it in a bit of lime juice before mixing it into the salad, and I try to serve it soon after assembling.

Can I double the recipe for a party?

Absolutely. It scales up really well. I just wait to add the avocado and dressing until right before serving to keep it fresh.

Conclusion

Summer Corn Salad with Avocado & Lime is a fresh, easy, and flavor-packed dish that I keep on repeat all season long. It’s perfect for potlucks, barbecues, or a light lunch on the patio. With simple ingredients and bright flavors, it’s the kind of recipe that never goes out of style.

Summer Corn Salad with Avocado & Lime

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Author: Linda
Prep Time: 15 minutes
Cook Time: 5 minutes (if cooking corn)
Total Time: 20 minutes
Yield: 4–6 servings
Category: Salad, Side Dish
Method: Tossed
Cuisine: American, Mexican-Inspired
Diet: Vegan

Print Recipe

Description

This Summer Corn Salad with Avocado & Lime is the ultimate warm-weather dish—fresh, colorful, and bursting with flavor. Sweet corn, creamy avocado, juicy tomatoes, and a zesty lime dressing come together in this quick and easy salad that’s perfect for BBQs, picnics, or light lunches. Naturally gluten-free and vegan, it’s a go-to side dish that everyone can enjoy.

Ingredients

3 cups fresh or frozen corn (grilled or boiled, then cooled)
1 ripe avocado, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
Juice of 2 limes
2 tablespoons olive oil
Salt and pepper, to taste

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Instructions

Cook corn until tender, then let cool. If using fresh corn, grill or boil, then cut kernels off the cob.
In a large bowl, combine corn, avocado, cherry tomatoes, red onion, and cilantro.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Pour dressing over the salad and toss gently to combine, being careful not to mash the avocado.
Let salad sit for 10–15 minutes to allow flavors to meld. Serve chilled or at room temperature.

Notes

Add protein: Try black beans, grilled shrimp, or shredded chicken.
Make it spicy: Add diced jalapeño or red pepper flakes.
Cheese lovers: Crumble in feta or cotija cheese.
Herb swap: Use basil or parsley instead of cilantro.
Lemon sub: Lemon juice works in place of lime if needed.
Storage: Best enjoyed fresh; store up to 2 days in the fridge. Add avocado just before serving.