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GET IT NOWWhen my kids are craving corn (which is basically always), this avocado corn salad is my go-to. It’s creamy, juicy, crunchy—all the good stuff in one bowl—and way easier to get them excited about than a pile of greens. I usually make it alongside my three bean salad, especially in the summer when we’re grilling or heading to a potluck. It reminds me a little of my avocado Caprese salad and kale avocado salad, but with more sweet corn goodness and that creamy avocado in every bite. Make it with me!
Why You Need My Avocado Corn Salad Recipe
- Fresh, summery flavor – This salad is super refreshing with creamy avocado, juicy tomatoes, sweet corn, and a little crunch. I make it on repeat all summer long.
- So many textures – Every bite hits different—in the best way. Creamy avocado, crisp cucumbers, juicy corn… it’s the perfect mix, and my kids are all in.
- Quick and simple – It only takes about 10 minutes to throw together with ingredients I usually have on hand. No cooking required!
- Perfect for BBQs or potlucks – I love serving this with grilled chicken, salmon burgers, or steak. It’s always one of the first sides to disappear at summer get-togethers.
Ingredients & Substitutions
Here I explain the best ingredients for my corn and avocado salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Avocados – I like to use them at that just right stage—soft but not mushy. A little trick I use: pop off the stem tip. If it’s green underneath, you’re good to go. Brown? Too far.
- Veggies – I used Persian cucumbers and grape tomatoes, but honestly, any kind of cucumber or tomato will work. I’ve even chopped up larger tomatoes when that’s what I had. Jalapeño adds a nice kick if you like heat (I leave it out for the kids), and corn—fresh corn, frozen, IP corn on the cob, or canned—all works here. Fresh is my fave if I’ve got time.
- Lemon or Lime Juice – I usually squeeze in fresh lemon juice, but lime tastes great too. Either one brightens everything up.
- Fresh Cilantro – I love the fresh flavor it adds, but you can totally skip it if it’s not your thing. Green onions or chives are a great swap.
- Olive Oil – I go for extra virgin olive oil for the best flavor, but use whatever neutral oil you have on hand—it’ll still taste great.
- Salt & Pepper
How To Make Avocado Corn Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix. Combine avocado, cucumber, tomatoes, jalapeño, and corn in a large bowl. Mix until well combined.
- Prepare dressing. Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl.
- Finish. Pour dressing over the salad and mix to combine. Top with cilantro.
My Recipe Tips
- Chop everything bite-sized. I go for small, even pieces so you get a little bit of everything in every bite. It just makes the salad more fun to eat!
- Make the dressing first. I usually whisk up the dressing before tossing the salad together. It gives the flavors a minute to blend and saves a step later.
- Adjust the spice. Jalapeño adds a nice kick, but I leave it out when I make this for my kids. If you like it spicy, leave the seeds in or even toss in a second one.
Recipe Variations
You can serve this avocado corn tomato salad in so many ways! Try these variations.
- Add Cheese – Want to make it extra savory? Crumble in some cotija, parmesan, or feta cheese. I’ve done all three—they’re all delish.
- More Veggies – I like mixing it up with red onion, garlic, or bell peppers. You could even toss in some black beans to make it a black bean corn avocado salad.
- Include Meat – Make it a full meal by adding air fryer chicken or some sliced sirloin . I’ve also served it with chimichurri steak, and it totally works.
- Add Greens – If you’re feeling a leafier vibe, throw in some chopped romaine or spring mix. Just double up on the dressing so it coats everything nicely.
Serving Ideas
There are so many tasty ways to enjoy this corn avocado salad—here are a few of my favorite ways to serve it:
- Grilling Mains – I love bringing this to backyard BBQs—it’s so good with grilled shrimp or salmon, and my chicken kabobs hit the spot too. Burgers? Always a win.
- Tacos – Just stuff some tortillas with shredded chicken or barbacoa, a big spoonful of this salad, and whatever toppings you’re into. Easy and so good.
- Dip – Want to switch it up? Just chop everything a little smaller and scoop it up with chips. I go for my baked tortilla chips every time.
Avocado Corn Salad (10 Minutes)
My corn tomato avocado salad is packed with fresh summer flavor and comes together in 10 minutes—perfect for cookouts & BBQs!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a medium bowl, add the avocado, cucumber, grape tomatoes, jalapeno, and corn. Mix until well combined.
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In a small bowl, add the olive oil, lemon juice, sea salt, and black pepper, and whisk together to make the dressing.
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Pour the dressing over the salad and mix. Top with fresh cilantro.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the perfect balance of flavor, texture, and heat—so every bite is just how you like it.
- Store: Keep it in the fridge for 1–2 days. The avocado might brown a little, but it’s still good. Want to make it ahead? Just add the avocado fresh!
- Meal Prep: Chop everything but the avocado and mix the dressing ahead of time. Store separately, then toss it all together right before serving.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Avocado Corn Salad
11 Comments
Kathryn
0My family really enjoyed this! It was so easy that my 7-year-old helped me make it. I substituted lime juice for the lemon, and made one batch with jalapeno (for the adults) and one without for the kids. We used fresh cherry tomatoes and cucumbers from our garden!
Kathy Hoff
0This is a quick and easy recipe. Not to mention delicious.
KT
0When you say “fresh” corn tastes best, do you mean sliced off the cob without cooking? Raw corn? Thanks for clarifying, we look forward to trying this!
Wholesome Yum D
0Hi KT, I suggest using my Instant Pot Corn on the Cobb recipe. You will need to cook the corn before putting in the salad.
Scarlet
0Such a delicious and healthy party dip for tortilla chips or as a side. Yum!
Glenda
0This was such a delicious and beautiful side at our weekend bbq. There wasn’t a crumb left in the bowl! Thanks for a great recipe.
Gen
0This is a super fresh and light salad that’s perfect for the end of summer! Delicious with grilled chicken. Thanks for the recipe!
Kara
0Delicious! My daughter wanted hers with tortilla chips, but I could have eaten the whole bowlful just on its own. 🙂
Erin
0This corn salad was great! My son even asked that I make it again tomorrow. Thanks so much!
cathy
0This was so full of flavor I can’t wait to make it again and again on repeat!!
Reagan
0Love this recipe. The combination of the corn and avocado together is absolutely delicious.