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A bowl of corn salad with avocado and tomato, all tossed in a lime dressing.

Corn Salad

This corn salad is filled with sweet corn kernels, avocado, tomato, jalapeno and red onion, all tossed in a zesty cilantro lime dressing. An easy and colorful side dish that pairs well with chicken, beef and seafood.
Course Salad
Cuisine American
Keyword corn salad
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 6
Calories 269kcal
Author Sara Welch


For the salad

  • 4 cups corn kernels can be fresh, canned or thawed from frozen
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1 jalapeno remove seeds and ribs, then mince finely
  • 1 avocado chopped

For the dressing

  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1/3 cup cilantro leaves chopped, plus more for garnish if desired


For the salad

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

For the dressing

  • In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, pepper and cilantro.
  • Pour the dressing over the corn mixture and toss gently to coat. Serve immediately, garnished with additional cilantro if desired.



Make ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.


Calories: 269kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Sodium: 216mg | Potassium: 401mg | Fiber: 5g | Sugar: 8g | Vitamin A: 404IU | Vitamin C: 17mg | Calcium: 14mg | Iron: 1mg