15-Minute Flavorful Avocado Corn Salad
A refreshing Avocado Corn Salad bursting with grilled corn, creamy avocado, fresh herbs, and zesty lime. This easy, fiber-packed side dish is light yet satisfying—perfect for summer gatherings, picnics, or quick weeknight dinners.
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.
