This corn avocado salad is a bright, refreshing side dish that combines sweet corn, creamy avocado and fresh vegetables tossed in a light vinaigrette. It’s a simple cold salad ideal for warm-weather meals, potlucks, picnics, and backyard barbecues.
The flavors and textures balance nicely — sweet corn, crisp bell pepper and red onion, juicy cherry tomatoes, and buttery avocado finished with lime and white wine vinegar. It comes together quickly and can be made ahead for convenience.
Ingredients
Gather the following ingredients to prepare this corn avocado salad. Quantities and step-by-step instructions are in the recipe card below.
- Olive oil
- White wine vinegar
- Lime juice
- Garlic powder
- Salt & pepper
- Corn — fresh ears are best, but canned or frozen corn works well
- Red onion
- Green bell pepper
- Cherry tomatoes
- Avocados — ripe but not overripe for best texture
- Cilantro
How to Make the Salad
This corn salad is quick and easy to make — about 15 minutes from start to finish. Whisk the dressing, chop the vegetables, toss everything together, chill briefly, and it’s ready to serve.
- Make the dressing: Whisk together olive oil, white wine vinegar, lime juice, garlic powder, and a pinch of salt and pepper in a small bowl.
- Combine the vegetables: In a large bowl, stir together the cooked corn, diced red onion, finely diced green bell pepper, halved cherry tomatoes, diced avocados, and chopped cilantro.
- Toss and chill: Pour the dressing over the corn mixture and stir gently to combine. Cover and refrigerate for at least 10–15 minutes so the flavors can meld before serving.
Optional Add-Ins
- Black beans — drain and rinse canned beans to make a black bean and corn salad.
- Extra fresh vegetables — diced cucumber, zucchini, or celery for added crunch.
- Feta cheese — adds a salty, tangy contrast and can be used alongside or instead of avocado.
Storage Instructions
Store the salad in an airtight container in the refrigerator for 3–4 days. Note that avocado may brown slightly over time; toss gently before serving to redistribute the dressing.
Tips
Chill the salad before serving — ideally 15 minutes or more — so the dressing and ingredients meld. Use ripe but firm avocados to avoid mushiness, and taste for seasoning before serving, adjusting salt, pepper, or lime as needed.
What to Serve With Corn Salad
This cold corn salad pairs well with a variety of BBQ and picnic dishes. Try serving it alongside:
- Hamburgers
- Brats
- Hot dogs
- Macaroni salad
- Grilled chicken breasts
- BBQ ribs
Other Corn Recipes
If you enjoy corn salads, consider trying other preparations like black bean and corn salsa or Mexican-style street corn for different flavor profiles.
Corn Avocado Salad
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons lime juice
- 1/4 teaspoon garlic powder
- salt & pepper to taste
- 3 cups cooked corn about 4 ears
- ½ cup red onion finely diced
- 1 green bell pepper finely diced
- 1 cup cherry tomatoes halved
- 2 avocados diced
- 2 tablespoons cilantro chopped
Instructions
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In a small bowl, whisk together the olive oil, white wine vinegar, lime juice, garlic powder and a pinch of salt and pepper.
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In a large bowl, combine the corn, red onion, green bell pepper, cherry tomatoes, avocado and cilantro.
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Pour the dressing over the salad and stir gently to combine. Cover and refrigerate for at least 10 minutes before serving.
Notes
Nutrition
Nutrition information is an estimate and provided as a general guide.
The recipe and photos are the property of their respective owner and are provided here as a recipe guide.