This fresh and vibrant Avocado Corn Salad is a summertime favorite that balances flavor and nutrition in every bite.
Packed with fiber-rich corn, creamy avocado full of heart-healthy fats, and fresh herbs for antioxidants, it’s both satisfying and nourishing.
Naturally low in saturated fat and high in plant-based goodness, this quick recipe is perfect for everyday meals, BBQs, or meal prep, offering a colorful and wholesome side dish in just minutes.
15-Minute Flavorful Avocado Corn Salad
Equipment
- 1 Grill or Grill Pan (for corn)
- 1 Large Skillet (for sautéing)
- 1 Chef’s Knife (for chopping)
- 1 cutting board
- 1 Mixing Bowl (large)
- 1 Wooden Spoon (for mixing)
- 1 Citrus Juicer (for lime)
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion finely diced
- 3 green onions sliced
- 4 cloves garlic roughly chopped
- 2 poblano peppers finely diced
- 5 ears corn husks removed and cleaned
- ½ cup fresh chives chopped
- ½ cup fresh basil torn
- 1 large lime juiced (plus extra to taste)
- 1 ripe avocado cubed
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare and Grill the Corn: Start by preheating an outdoor grill or stovetop grill pan over medium-high heat. Place the cleaned corn cobs directly on the hot grates and cook for about 5–10 minutes, turning every couple of minutes so each side develops a light char. The corn should be golden with smoky grill marks but still juicy inside. Once done, set the corn aside to cool slightly before cutting the kernels off the cob. To remove the kernels, hold the cob upright in a large bowl and carefully slice downward with a sharp knife, allowing the kernels to fall directly into the bowl.
- Sauté the Aromatics: While the corn is cooling, place a large skillet on the stove over medium-high heat and add the olive oil. Once the oil is hot, add the finely diced red onion and the poblano peppers. Cook for 5–7 minutes, stirring often, until the vegetables become soft and slightly caramelized. This process brings out a mild sweetness from the onion and a gentle smokiness from the peppers. Next, add the sliced green onions and chopped garlic. Stir continuously for about 60 seconds—just enough to release the garlic’s aroma without burning it.
- Combine Corn with Vegetable Mixture: Add the freshly grilled corn kernels into the skillet with the sautéed onion and pepper mixture. Season generously with kosher salt and freshly cracked black pepper, then toss everything together until well combined. Cook for another 1–2 minutes to allow the flavors to mingle and the corn to warm through. Remove the skillet from the heat so the vegetables don’t overcook.
- Cool Before Adding Fresh Ingredients: Transfer the warm corn and vegetable mixture into a large serving bowl. Let it rest for about 5 minutes, or until it’s just slightly warm to the touch. This step is important—adding delicate herbs or avocado while the mixture is too hot may cause them to wilt or lose their texture.
- Add Herbs, Lime, and Avocado: Once cooled slightly, fold in the chopped chives, torn basil leaves, and freshly squeezed lime juice. Gently toss to coat the mixture with the citrusy brightness of the lime. Finally, add the cubed avocado. Stir very carefully at this stage—using a light hand ensures the avocado pieces stay intact and creamy without mashing into the salad. Taste the salad and adjust seasoning by adding more lime juice, salt, or pepper as needed.
- Serve and Enjoy: Transfer the finished salad to a serving platter or individual bowls. Garnish with additional fresh herbs or lime wedges if desired for extra color and flavor. Serve immediately as a refreshing side dish alongside grilled meats, tacos, or other summer favorites. This salad is best enjoyed fresh, while the avocado is creamy and vibrant, and the herbs are bright and fragrant.
Notes
- Fresh corn is best for this salad, but frozen or canned corn can be used in a pinch.
- Grilling the corn adds a smoky depth of flavor, though boiled or raw corn works just as well.
- Use ripe but firm avocado to prevent it from turning mushy when tossed.
- The lime juice not only adds brightness but also helps slow the browning of the avocado.
- Fresh herbs like chives and basil elevate the flavor, but you can also try cilantro or parsley for variety.
Chef’s Secrets for Perfect Flavor
The beauty of this salad lies in balancing smokiness, creaminess, and freshness.
For the best results, use fresh summer corn when it’s naturally sweet and juicy.
If grilling, keep a close eye on the corn, turning it frequently to achieve a light char without drying it out.
When sautéing the aromatics, give them time to soften and slightly caramelize—this builds depth of flavor that makes the salad stand out.
Always season gradually, tasting as you go, because the sweetness of the corn and acidity of the lime can shift the balance of flavors.
Lastly, fold in the avocado at the very end to keep it creamy and intact rather than mashed.
Serving Suggestions for Every Occasion
This Avocado Corn Salad is incredibly versatile and fits a variety of occasions.
It makes a refreshing side dish for backyard barbecues, potlucks, or summer picnics, pairing beautifully with grilled chicken, steak, or seafood.
For a vegetarian option, serve it alongside black bean tacos, veggie burgers, or quesadillas.
It can also double as a topping for nachos, grain bowls, or inside wraps.
If you’d like to turn it into a light meal, add a can of drained black beans or chickpeas for extra protein.
With its bright colors and bold flavors, this salad often steals the spotlight at any gathering.
Storage Tips to Keep Freshness
This salad is best served fresh, but leftovers can still be enjoyed.
Store the salad in an airtight container in the refrigerator for up to 2 days.
To keep the avocado from browning too quickly, drizzle a little extra lime juice over the top before sealing.
If you plan to make the salad ahead of time, prepare the corn and sautéed vegetables in advance, then refrigerate them.
Add the herbs, lime, and avocado just before serving for the freshest taste and texture.
Freezing is not recommended, as both avocado and fresh herbs lose their quality once thawed.
Frequently Asked Questions
1. Can I use frozen or canned corn instead of fresh?
Yes, both frozen and canned corn work well in this recipe. If using frozen, thaw and pat dry before adding to avoid excess moisture. If using canned, be sure to drain and rinse thoroughly.
2. How can I make this salad spicier?
For extra heat, swap the poblano peppers for jalapeños or add a pinch of chili flakes. A drizzle of hot sauce also blends nicely with the lime and avocado.
3. What other herbs can I use besides basil and chives?
Cilantro, parsley, or even fresh dill are excellent substitutes. The key is to use soft, leafy herbs that add brightness and complement the corn’s sweetness.
4. How do I keep the avocado from browning?
Adding lime juice directly to the avocado helps slow oxidation. You can also keep the pit in the container when storing leftovers—it won’t stop browning completely but can delay it.
5. Can this salad be made ahead of time?
Yes, but with a small adjustment. Prepare and chill the corn and sautéed vegetables in advance. Add the fresh herbs, lime juice, and avocado only right before serving to maintain the best flavor and texture.
