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This avocado corn salad recipe combines creamy, juicy, and crunchy produce all in one mouthwatering summer dish. I often make it (along with three bean salad) for my kids, who love corn — and are still a bit hesitant with too many greens in salads. Similar to chopped avocado Caprese salad and baby kale avocado salad, this corn tomato avocado salad adds creamy, healthy fats to every bite and makes a perfect pairing for your favorite summer meals.
This salad is actually surprisingly low in carbs despite the corn in it. However, if you don’t eat corn (corn itself is not low carb), you can try tomato cucumber avocado salad instead, which is very similar but without the corn.
Why You’ll Love This Avocado Corn Salad Recipe
- Fresh and crisp flavors
- So many textures: creamy avocado, juicy corn kernels and tomatoes, and crunchy cucumbers
- 10 minutes to make, using simple ingredients
- Loaded with vegetables and naturally rich in healthy fats and fiber
- Perfect side dish for grilled meats and summertime potlucks
Ingredients You’ll Need
This section explains how to choose the best ingredients for corn and avocado salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Avocados – Use avocados at their perfect ripeness. A little tip: To ensure the avocado is ripe but not too browned, pop off the tip of the stem. The outside should feel soft, but the inside you see when removing the stem tip should be bright green, not brown.
- Persian Cucumber – This is a small cucumber with a delicate skin. You could also use part of an English cucumber, or really any cucumbers you like.
- Grape Tomatoes – Cherry tomatoes will also work, or chop up some larger tomatoes if that’s what you have on hand.
- Jalapeño – Adds just a little bit of heat. Remove the ribs and seeds if you want less heat, or leave them in if you like a spicy salad. I tend to omit this altogether when making the salad for my kids.
- Whole Kernel Corn – You can use fresh corn, cooked corn, or corn sliced off the cob. You could also use thawed frozen corn or canned corn. Any kind will work for avocado corn salad, but fresh tastes best. (Bonus: If you make it fresh, you can use the husks to make tamales!)
- Lemon – Fresh juice from lemons tastes best in this summer salad. You could also use fresh lime juice.
- Fresh Cilantro – Adds another layer of fresh flavor to this salad. Other fresh herbs, like green onion or chives, would taste delicious as well. You can also simply omit this if you prefer.
- Olive Oil – Use extra virgin olive oil for best flavor, or any neutral oil you prefer.
- Salt & Pepper
How To Make Corn Tomato Avocado Salad
This section shows how to make tomato avocado corn salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix. Combine avocado, cucumber, tomatoes, jalapeño, and corn in a salad bowl. Mix until well combined.
- Prepare dressing. Whisk together lemon juice, olive oil, salt, and pepper in a small bowl.
- Finish. Pour dressing over the salad and mix to combine. Top with cilantro.
Variations & Serving Ideas
You can serve this avocado corn tomato salad in so many ways! Try these variations.
- Add Cheese – Cotija, parmesan, or feta cheese would add an extra savory flavor.
- More Veggies – Sliced red onion, minced garlic, or chopped bell peppers would work well. Another popular variation is to add beans for a black bean corn avocado salad.
- Include Meat – Turn this salad into a one-bowl meal and add air fryer chicken breast or sirloin steak.
- Serve Over Greens – If you prefer a leafier salad, add some chopped romaine lettuce or spring mix. You’ll need to increase the amount of dressing accordingly.
- Serve As A Dip – Instead of plating it as a salad, chop the pieces a little more finely, and pair with your favorite chips.
- Make Tacos – Stuff your favorite tortillas with shredded chicken or barbacoa, this avocado corn salad, and your favorite fixings for an easy meal.
- Store: Keep avocado and corn salad in an airtight container in the refrigerator for 1-2 days. The avocado may brown slightly, but will still be safe to eat. If you can, it’s even better to add the avocado fresh — and this way you can make the salad up to 3-4 days ahead. If you have extra corn to use up, make Instant Pot Corn Chowder.
- Meal prep: Prep and mix all veggies except avocado ahead of time. Prepare dressing and chop cilantro, storing both separately. Add avocado and mix the other components together just before serving.
What To Serve With Avocado Corn Tomato Salad
This salad pairs perfectly with meat and seafood from the grill! Try it with these dishes:
More Summer Salad Recipes
If you love corn salad with avocado, try these fresh and fast summer salads with your next meal.
Avocado Corn Salad Recipe
Avocado Corn Salad (10 Minutes!)
This corn tomato avocado salad is loaded with fresh, summery produce, and it takes just 10 minutes to make. Great for grilling and potlucks!
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Tap on the times in the instructions below to start a kitchen timer while you cook.
In a medium bowl, add the avocado, cucumber, grape tomatoes, jalapeno, and corn. Mix until well combined.
In a small bowl, add the olive oil, lemon juice, sea salt, and black pepper, and whisk together to make the dressing.
Pour the dressing over the salad and mix. Top with fresh cilantro.
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Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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