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Colorful Avocado Corn Salad with ripe avocado, fresh corn, cherry tomatoes, and cilantro

Avocado Corn Salad

A refreshing summer salad with creamy avocado, sweet corn, and zesty lime dressing that comes together in minutes.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 ripe avocados diced
  • 2 cups fresh corn kernels about 3 ears
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1 jalapeño seeded and minced
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp lime juice about 1 lime
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cumin
  • 1/4 cup crumbled queso fresco optional

Method
 

  1. In a small dry skillet over medium heat, toast the corn kernels for 3-5 minutes until slightly charred, then let cool.
  2. In a large bowl, gently combine the diced avocados, cooled corn, tomatoes, red onion, jalapeño, and cilantro.
  3. In a separate small bowl, whisk together lime juice, olive oil, salt, pepper, and cumin to make the dressing.
  4. Pour dressing over the salad and toss gently to combine, being careful not to mash the avocados.
  5. Taste and adjust seasoning with additional salt or lime juice if needed.
  6. Sprinkle with crumbled queso fresco if using.
  7. Serve immediately or chill for up to 1 hour before serving.

Notes

For best results, serve the salad within 2 hours of making as avocados will brown. If making ahead, add the avocados just before serving. Substitute feta for queso fresco if needed.