4.79 50 Published Jun 12, 2024, Updated Jul 25, 2024 The summer heat makes me crave cool and refreshing meals and the last thing I want at a cook out is a heavy, warm dish to go along with a burger. I’ve found this corn salad to be the perfect healthy summer side dish. Everyone loves it and it’s so easy to toss together. The hardest part is cutting the corn off the cob and removing the silks, but even that isn’t too hard!
Ingredients in Avocado Corn Salad
sweet corn – we’re using fresh uncooked sweet corn for the star of this salad. red onion – the perfect way to add a bit of flavor and crunch. You can use yellow onion if needed. avocado – for some creaminess and healthy fat. lime juice, basil, sea salt and ground pepper – instead of an elaborate dressing, we’re using these four items to add a light and refreshing flavor to the salad.
How to Make Avocado Corn Salad
Easy Way to Remove Corn from the Cob
One little trick I use to make sure the kernels don’t go everywhere and make a huge mess is to put a small bowl upside-down inside of a large bowl. If you just use a single large bowl you can’t get your knife all the way down to the end of the cob. Feta cheese – This would be a great addition to the salad. You could even do vegan feta if needed. Sweet corn – We’re using raw and uncooked sweet corn, but of course, you can always quickly cook the corn if you want! If you use frozen sweet corn it should be fine, however, I haven’t recipe tested it. I would recommend putting the corn in a strainer to defrost so any excess liquid is removed from the corn. You don’t want the salad to be watery. Stand the corn, large side down, on top of the small bowl and use a knife to slice the kernels off the cob. The kernels will fall into the bottom of the bowl instead of all over your countertop. You can also use a bundt or angel food cake pan for this, but I don’t bake a ton of cakes so I don’t have a bundt pan at the moment.
How to Serve Avocado Corn Salad
I usually serve this as a side salad at potlucks, but it would work great as a dip as well. I tried dipping it with chips and it definitely works. It’s like a corn and avocado salsa. Here’s some tasty options to pair with this avocado corn salad:
Blackened salmon brings a slight heat that would pair well with the sweet corn and creamy avocado or grilled shrimp is another excellent choice for some protein to serve with this salad. Tacos are always a good idea, especially with this recipe! Try out my favorite chicken tacos, these healthy fish tacos, or cauliflower tacos for the veggie lovers! You also can’t go wrong with some chicken (my fave). This chicken marinade, these chicken enchiladas, or some grilled chicken kabobs are all wonderful ideas for pairing with my avocado corn salad.
How to Store Avocado Corn Salad
This salad stores super well! To make it in advance: I would recommend leaving the avocado out and adding that in right before serving. The rest of the salad can be fully assembled and stored in an airtight container for 3-4 days in the refrigerator. To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator.
More Corn Recipes to Try
Mexican Street Corn Salad Blueberry Corn Chicken Salad Black Bean and Corn Salad Mexican Street Corn Kale Salad Easy Corn Salsa (Chipotle Copycat) Grilled Salmon Salad with Peaches and Corn
