Summer Corn Salad with Avocado: Your New Favorite Potluck Side
A fresh and zesty summer corn salad with creamy avocado, juicy tomatoes, red onion, and lime—perfect for BBQs, picnics, and warm-weather gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook / Boiled / Grilled
- Cuisine: American
- Diet: Vegan
Ingredients
4 ears fresh corn, cooked and kernels sliced off
1 pint cherry or grape tomatoes, halved
1/2 red onion, finely chopped
1/2 cup chopped fresh cilantro (leaves and stems)
1 large avocado, diced
Juice of 2 limes
Salt and black pepper to taste
Instructions
1. Cook the corn by boiling it for about 1½–2 minutes or grilling it for a smoky flavor. Allow it to cool, then slice the kernels off the cob.
2. Halve the cherry or grape tomatoes, finely chop the red onion, and chop the cilantro.
3. In a large bowl, combine the corn kernels, tomatoes, red onion, and cilantro.
4. Add the lime juice, salt, and black pepper, then toss everything together until well combined.
5. Place the salad in the refrigerator and chill for at least 1 hour to allow the flavors to develop.
6. Right before serving, dice the avocado and gently fold it into the salad or add it on top of individual servings.
Notes
For extra flavor, grill the corn instead of boiling it.
The salad can be made up to 24 hours in advance if you leave out the avocado until serving.
To help keep avocado fresh and green, toss the diced pieces in a little lime juice before adding them to the salad.
This salad pairs perfectly with grilled meats, tacos, or summer barbecue dishes.
Find it online: https://cookingwithramsay.com/summer-corn-salad-with-avocado/