Summer Corn Salad with Avocado and Lime

This salad basically tastes like summer in a bowl and requires zero cooking. Which, when it is 95 degrees in Kansas City, is exactly the kind of recipe I need.

I started making this a few summers ago when I had a ton of fresh sweet corn from the farmers market and no desire to turn the oven on. Corn, avocado, lime, a little cumin, done. It has become my most-requested potluck dish, which is saying a lot because I also make a really good queso.

Fresh Corn vs. Frozen Corn

Fresh corn is absolutely the move here when it is in season. The sweetness and crunch are just different. That said, frozen corn works great outside of summer. Thaw it, pat it dry, and if you have a few extra minutes, char it in a dry skillet for a minute or two. That little bit of char adds a smoky depth that makes it taste way more special than a bag of frozen corn has any right to.

The avocado timing matters. If you are making this to bring somewhere, keep the avocado separate until right before serving. It stays green, it stays pretty, and nobody has to eat sad brown avocado.

What to Serve This With

• Grilled chicken or fish tacos
• Burgers off the grill
• Literally just chips as a dip situation
• As a standalone lunch with some chips on the side

The jalapeño is optional but I always add it. It gives the salad a tiny kick that balances all the sweetness from the corn.

Summer Corn Salad with Avocado and Lime

Sweet summer corn, creamy avocado, and a bright lime dressing that comes together in 15 minutes. No cooking required. This is peak summer side dish energy.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Salad

Ingredients Method Notes

Ingredients

  

• 4 ears fresh sweet corn kernels cut off the cob, or 3 cups frozen corn thawed
• 2 ripe avocados diced
• 1 cup cherry tomatoes halved
• 1/4 cup red onion finely diced
• 1/4 cup fresh cilantro chopped
• 2 limes juiced
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 jalapeno seeded and minced, optional

Method

 

1. If using fresh corn, cut the kernels off the cob. For a slightly smoky flavor, char the corn in a dry skillet over high heat for 3 to 4 minutes, stirring occasionally, until lightly browned. Let cool.
2. In a large bowl, combine corn kernels, cherry tomatoes, red onion, and jalapeno if using.
3. In a small bowl whisk together lime juice, olive oil, cumin, salt, and pepper.
4. Pour dressing over the corn mixture and toss to combine.
5. Gently fold in diced avocado and cilantro. Taste and adjust salt and lime juice as needed.
6. Serve immediately or refrigerate for up to 1 hour before serving. Add avocado right before serving if making ahead.

Notes

Best served fresh. If making ahead, add the avocado right before serving so it stays green and fresh.

This one is a keeper. Let me know in the comments how yours turned out! xo, Pam