Nothing says “summer” like a cool, refreshing side that can be taken to pools, potlucks, and parties. Corn is one of those summer staples that I look forward to seeing at cookouts when the weather gets warmer, and there are so many delicious ways to enjoy it. You can make this avocado corn salad in just 15 minutes, and the shopping list is short, so I loved this salad for times when I’m on a time crunch. It is also naturally vegan and gluten free, so if you are unsure of any dietary restrictions, it is a great choice!
The flavors in this dish are simple, but delicious. You likely already have everything you need for the dressing in your pantry, so preparing this dish will just require you to purchase the fresh produce. Another thing that I love about this corn tomato salad is that it can be eaten on its own, or as a dip with tortilla chips, or even as a topping on burgers or hot dogs.
Why You'll Love This Avocado Corn Salad
- Fridge Favorite – This dish is tangy, creamy, sweet, and savory. It is tasty as a side dish or topping that can be paired with just about anything. Best of all, it can be stored for a week in the refrigerator and served at the temperature of your preference, so while I love this as a potluck dish, it is also just as fabulous to make and keep in the refrigerator to spice up meals all week long.
- Salad Swap – Many of the salads and sides served at summer events tend to be full of less healthy ingredients, like pasta or mayonnaise. While there is nothing wrong with enjoying these dishes, I love swapping those more traditionally heavy sides for this healthier, lighter option, especially when the weather is warm.
Ingredients For Avocado Corn Salad With Tomatoes
- Corn – I love the freshness of this recipe, so I chose to stick with the juicy, firm consistency of freshly shucked corn on the cob. It only takes a quick 5 minute boil to cook your fresh corn, so I think it is worth it to get fresh over canned or frozen. This is the perfect fresh corn salad!
- Avocado – Heart healthy and nutrient rich, this healthy fat adds an element of creaminess to this side. You will need ½ cup of diced avocado chunks, which you should be able to get from one large avocado.
• Cherry Tomatoes – Tomatoes are rich in lycopene, which helps to prevent UV damage from the sun, making it a great ingredient to incorporate into your outdoor festivities.
- Parsley – Fresh herbs can really take a recipe up a notch. Dried parsley won’t be the same, so make sure you pick up a little of the good stuff from your produce aisle or herb garden. Chop it enough that it is similar in size to the corn and diced onion.
- Red Onion – Red onion adds a delicious sweetness that other onions don’t offer, while still bringing the savory pungency onions are known for. When serving raw, I find red onion to be the ideal choice.
- Salt and Pepper – This recipe is seasoned with simple salt and pepper!
- Olive Oil – The dressing for this salad is made with an olive oil base. I find olive oil to be the perfect choice for its flavor and consistency. Olive oil has a pretty mild flavor that complements the ingredients well. Grapeseed oil would work nicely, too.
- White Wine Vinegar – One of the main flavors of the recipe comes from the vinegar. I really like white wine vinegar for this dish, but you could also substitute plain white or apple cider vinegar, if desired.
How to Make Avocado Tomato Salad
1. Boil the corn for 5 minutes, then dunk them into a bowl of ice water until cool.
2. Cut the kernels from the cob and transfer them to a mixing bowl.
3. Add the avocado, tomatoes, parsley and red onion to the bowl.
4. In a separate small mixing bowl, whisk together the olive oil, white vinegar, salt and pepper.
5. Pour the vinegar mixture over the bowl of veggies and mix thoroughly.
6. Garnish with extra parsley as desired and serve warm or chilled.
Step by Step Instructions
Start out by preparing your corn on the cob. Place a large pot of water on the stove, and once boiling, add your corn on the cob. Boil your corn for 5 minutes.
After they are finished cooking, immediately remove them from the pot and place in a bath of ice water. Leave them in the cold water until they are completely cooled off.
Once your corn has completely cooled, you can remove the corn kernels. Holding the corn upright, carefully run a knife down the corncob, allowing kernels to fall into a mixing bowl. Rotate the corn and repeat until all of the kernels have been removed.
Next, in a large salad bowl, add the rest of your veggies to your corn. Place the diced avocado, quartered cherry tomatoes, chopped parsley, and diced red onion to the bowl.
Now it is time to prepare your dressing. In a small bowl, mix your olive oil, vinegar, salt and pepper. Whisk together until combined. This will be your dressing for your avocado salad!
Pour your dressing over the vegetables in a large bowl. Mix well, so that dressing and vegetables are all evenly mixed. Stir the vegetables gently so that the avocado does not get overly smushed. Garnish with more parsley, if desired, and enjoy!
- Store this dish in the refrigerator for up to 7 days, and enjoy room temperature, warm, or cold.
- I do not recommend freezing this dish.
- If preparing this to keep in your own refrigerator, you may enjoy adding additional mix-ins throughout the week to switch things up. Some great choices are feta cheese, black beans, diced jalapeno, cucumber, or cold noodles.
- If you prefer green onions, you can swap your onions out, or even omit if you're not an onion fan!
- Another option is adding lime juice or lemon juice, but to me the recipe is great as is!
Yes. You should shuck your corn before boiling it. While there is no harm in cooking corn in the husk, it will take longer, and removing the wet husk is more bothersome than simply taking it off beforehand.
It may surprise you to learn that you can, in fact, eat raw corn. So, if you prefer to skip the step of boiling your corn, you can. If you do opt for raw corn, be sure to wash it well beforehand. I do advise cooking your corn in this instance, as cooking will enhance the sweetness of the corn. Plus, cooking corn increases its antioxidant content.
Cook your corn on the cob, and then remove the kernels from the cob. Mix diced avocado, cherry tomatoes, fresh parsley, and diced red onion with the corn. Make your dressing of vinegar, olive oil, salt and pepper, and then mix all of your ingredients together. Enjoy!
Looking for more delicious summer great recipes? Try these:
Tried this Avocado Corn Salad recipe and love it? Please leave me a comment and rating below. Feel free to also tag me, I love to see your creations and sharing them. For more inspiration follow us on Instagram Or like us on Facebook
Avocado Corn Salad Recipe
- 4 Large Corn Cobs shucked
- ½ cup Avocado diced
- 1 cup Cherry Tomatoes quartered
- ¼ cup Fresh Parsley chopped
- ⅓ cup Red Onion diced
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ cup Olive Oil
- ¼ cup White Wine Vinegar may sub white or apple cider vinegar
- Boil the corn on the cob for 5 minutes, then dunk them into a bowl of ice water. Let them sit until cooled off.
- When cooled, cut the kernels from the cob and transfer them to a mixing bowl.
- Add the avocado, tomatoes, parsley and red onion to the bowl.
- In a separate small mixing bowl, whisk together the olive oil, white vinegar, salt and pepper.
- Pour the vinegar mixture over the bowl of veggies and mix thoroughly.
- Garnish with extra parsley as desired and serve warm or chilled.
May be served, room temp, warm or cold.
Would not recommend freezing.
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