This avocado corn salad is a blend of corn kernels, fresh avocado, ripe tomatoes and red onion, all tossed in a homemade lime dressing. A colorful side dish that is quick to put together and always gets rave reviews!

I can’t get enough of fresh salad recipes during the warmer weather months. Some of my favorites include a main course grilled chicken salad, classic cucumber tomato salad and refreshing avocado corn salad.

Avocado corn salad in a serving bowl topped with cilantro.

In my opinion, there’s nothing better than fresh corn on the cob. It’s great when grilled, boiled or served in a salad. This avocado corn salad has the perfect blend of flavors and textures, and also happens to be quite easy to make.

I love avocado corn salad during summer when corn is fresh and sweet. Summer is a perfect time to enjoy salads like BBQ chicken salad, German potato salad and three bean salad. Enjoy the flavors of summer with these great salads!

Avocado Corn Salad Ingredients

This salad is comprised of corn, cherry tomatoes, red onion, avocado and cilantro. The dressing is made with olive oil, honey, lime juice, chili powder, cumin, salt and pepper.

Bowls of ingredients including vegetables, cilantro and seasonings.

How Do You Make Avocado Corn Salad?

Start by placing corn, cherry tomatoes, sliced red onion, diced avocado and cilantro in a large bowl. Make the dressing by whisking together olive oil, fresh lime juice, a little bit of honey and some spices. Pour the dressing into the vegetables, then toss gently to coat. Serve and enjoy!

Step by step shots showing how to assemble a salad and make salad dressing.

Tips For The Best Salad

  • Choose avocados that are ripe, but still firm so that they don’t get mushy when you go to stir the salad together.
  • This salad can be made up to 4 hours in advance, but I recommend adding the avocado at the end right before you serve it so that it doesn’t discolor.
  • I find that the salad is best when eaten on the day that it’s made because of the avocado.
  • I use a mandoline to cut my red onion into very thin slices.
  • Serve avocado corn salad as a side dish, or use it as a topping for chicken tacos, grilled chicken breast or grilled salmon. You could even serve it as a dip with tortilla chips.
  • Not a fan of cilantro? You can use sliced green onions instead.
  • This salad also works with diced Roma tomatoes instead of cherry tomatoes. I’ve even made it with heirloom tomatoes with great success.

Quick Tip

You can use fresh, frozen or canned corn depending on what is available near you. If you use fresh corn, you’ll want to grill it or boil it, then slice the kernels off the cob. I love to use grilled corn when possible. Thaw frozen corn before use.

A spoon serving up a portion of salad made with avocado and corn.

Recipe FAQs

Can you eat raw corn in salads?

Yes, you can eat raw corn in salads. That being said, I tend to prefer the texture of cooked corn, which is why I use the cooked version in this recipe. You can choose which type you prefer and the salad will come out great either way.

What is corn salad made of?

The primary component of corn salad is corn kernels, and the corn is often paired with other veggies such as peppers, onions, avocado, tomatoes or even a protein such as black beans.

Is corn salad healthy?

Corn salad is typically a great choice for a healthy diet. Corn, tomatoes and avocado contain many different vitamins and minerals. In addition, the salad uses olive oil which is considered to be a healthier choice.


Avocado corn salad on a plate with grilled chicken.

Avocado Corn Salad Flavor Variations

This salad is delicious as-is, but you can add other ingredients to make it your own.

  • Protein: Turn this salad into a main course by adding rotisserie chicken, grilled shrimp or a can of black beans.
  • Vegetables: Amp up the nutrition by incorporating extra veggies such as bell peppers, baby spinach leaves or cucumber.
  • Add-Ins: Try stirring in some toasted pumpkin seeds, parsley, garlic powder, lime zest, finely grated cotija cheese, canned roasted green chilies or sliced black olives. If you want a little heat in your salad, stir in 1 tablespoon of minced jalapeno. You can also add a little sour cream to the dressing to add a bit of creaminess to the dish.
  • Pasta: Make it a pasta salad by doubling the amount of dressing and adding 8 ounces of cooked short pasta.

I make this avocado corn salad all year round. It’s a great way to get a dose of veggies with plenty of zesty flavor.

More Ways To Enjoy Corn

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Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 18 votes

Avocado Corn Salad

AuthorSara Welch
Avocado corn salad in a serving bowl topped with cilantro.
This avocado corn salad is a blend of corn kernels, fresh avocado, ripe tomatoes and red onion, all tossed in a homemade lime dressing. A colorful side dish that is quick to put together and always gets rave reviews!
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course Salad
Cuisine American
Serves 6


For the salad

  • 4 cups corn kernels fresh, canned or thawed from frozen
  • 1 1/2 cups cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 2 avocados diced
  • 1/3 cup cilantro leaves chopped, plus more for garnish

For the dressing

  • 1/3 cup olive oil
  • 1 tablespoon honey
  • 1/4 cup lime juice
  • 1 teaspoon chili powder
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


For the salad

  • Place the corn kernels, cherry tomatoes, red onion, avocado and cilantro in a large bowl.

For the dressing

  • In a small bowl, whisk together the dressing ingredients until well combined.
  • Pour the dressing over the corn mixture and toss gently to coat. Serve immediately. Garnish with sprigs of cilantro.


  1. If you’re planning to make this salad in advance, wait to add the avocado until right before you serve it.
  2. For fresh corn, grill or boil the corn on the cob, then slice the cooked kernels off for the salad.


Calories: 238kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Sodium: 216mg | Potassium: 401mg | Fiber: 5g | Sugar: 8g | Vitamin A: 404IU | Vitamin C: 17mg | Calcium: 14mg | Iron: 1mg

Hello! I’m Sara!

Learn more about Sara

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5 from 18 votes

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Recipe Rating


  1. 5 stars
    This is my new go-to summer salad recipe! I have made this many times now and it is always delicious. I took your advice too about waiting to add the avocado at the end when I made it for guests and it was perfect. Thanks for this recipe!

  2. 5 stars
    I love to make this recipe for summer cookouts! Everyone gobbles it up (and have no idea how easy it is!)

  3. 5 stars
    Fresh, bright and delicious and I love that sweet citrus dressing! Will definitely be making again

  4. 5 stars
    Thanks. Love the combinations to this colorful salad. The dressing is simple and easy too. All in my kitchen. Perfect salad for a festive meal.

  5. 5 stars
    This is the perfect side salad to have this summer. Love the mix of avocados and corn with the lime juice. Tastes wonderful and compliments well with protein like baked chicken!

  6. 5 stars
    Perfect side dish for summer picnics or cookouts! I love the healthy ingredients, especially the avocado as well as the olive oil used in the dressing.

  7. I love a quick summer salad that is big on flavors and had so little ingredients! It was a big hit in my family.

  8. 5 stars
    This is such a simple salad but is so flavorful and refreshing! Made it as a side dish for dinner tonight and it went perfectly with our Mexican themed meal!

  9. 5 stars
    This will be one of my go to recipes for cookouts, and gatherings from now on. Everyone loves this recipe.

  10. 5 stars
    Yum yum yum! This salad is a mix of all my favorite flavors: creamy avocado, bright tomatoes, crisp onions! This is definitely on my menu for weeks now.

  11. 5 stars
    delicious side dish I always make when the family comes over ! everyone loves the wholesome flavours and textures

  12. 5 stars
    Corn Salad is one of my favorite side dishes. I like the addition of chili powder and lime juice. The family loved this dish and I plan to make it again soon.