Avocado Corn Summer Salad with Cilantro

Avocado Corn Summer Salad with Cilantro… seriously, tell me you haven’t stood in front of your fridge on a summer evening, blankly staring at leftovers, wishing you knew what to throw together before your friends dropped by? I used to be that person too—until I found this absolute lifesaver. If you’ve got corn (canned, frozen, fresh, you do you!), a couple ripe avocados, and, honestly, a bit of energy, you can whip together something so fresh it tastes like vacation. And let’s be real, if you want to see some unique twists, check out this Avocado Corn Salad recipe I stumbled on for extra ideas.

Healthy Avocado Corn Salad With Tomato

Let’s set the record straight. This isn’t some sad, soggy salad you regret halfway through. Oh, no. Avocado Corn Salad with Cilantro is bright, punchy, and loaded with fresh flavor. Corn adds natural sweetness. The tomatoes (go for cherry tomatoes if you can, they’re basically nature’s candy) bring a juicy tang. Avocado? Well, that’s the magic, isn’t it? Creamy, rich, and just a bit indulgent.

And cilantro—I know, it’s a love-it-or-hate-it kind of deal. For me, cilantro absolutely belongs here. It gives the whole dish that snappy, garden-fresh taste you’re really after during summer. If you’re cilantro-averse (it’s genetic I hear!), you could swap in parsley. But give cilantro a real shot with this recipe, especially if you love those big, bold flavors.

This salad packs in nutrients too. Avocado for those healthy fats your skin basically begs for, corn for a boost of fiber, and vitamin-loaded tomatoes. Toss it all with a simple squeeze of lime and you’re set. Some people (me included) even eat it straight from the bowl before it hits the table. Don’t judge!

Ingredients needed

Alright. Here’s exactly what you need:

• 2 cups corn (fresh off the cob is best, but frozen or canned is fine, just drain well)
• 2 ripe avocados (not rock hard, not mush—a Goldilocks situation)
• About 1 cup cherry tomatoes, halved
• 1/3 cup red onion, diced up small
• A big handful of cilantro, roughly chopped
• 1-2 limes (for maximum zing)
• Salt and pepper, to taste
• Optional: a tiny pinch of chili powder if you like a little kick

And that’s it—no need to turn on the oven, no marathon grocery trips, and definitely no fancy gadgets.

How to make corn and avocado salad

No need to stress. Seriously. Start with your corn. If you’re using fresh, maybe char it a little on a pan or grill for those smoky vibes (I do this sometimes when I have the energy). If not, just make sure it’s thawed and well-drained.

Cut up your tomatoes and avocados. Try not to mush the avocado—chunks are your friend. Red onion adds a bit of a sharp bite, so don’t go too crazy unless you love it. Now, everything goes in a big bowl.

Squeeze that lime all over. It’s a game changer, honestly. Add a sprinkle of salt, dust on the pepper, and if you’re brave, a dash of chili powder. Toss it all gently (gently!) so those avocados don’t turn to guac. Sprinkle the cilantro over the top, stir once or twice, and you’re golden.

Sometimes my hands get a little lime juice in the papercuts—just reminding you, that hurts. Wear gloves if you’re a kitchen klutz like me.

“I made this Avocado Corn Salad for our lake picnic and everyone lost their minds. Best salad I’ve tried in years!” – Jess, actual lake enthusiast

Recipe Tips To Know Before You Cook

Okay, story time. That first time? I totally over-stirred and had more of a chunky dip situation. Still tasty, but, well, not quite what I wanted. So—key tip here—be gentle with your avocado.

• If you don’t love raw onion, quick-pickle it! Soak diced red onion in a little lime juice and pinch of sugar for five minutes.
• Don’t skip the lime. If you use lemon, it’s okay, but lime hits different, trust me.
• Use up leftovers within a day or two. Avocado will try to turn brown on you, and nobody wants that.
• For maximum crunch, add the avocado and cilantro last, just before serving.

Try keeping your avocado pit in the bowl with the salad. It’s an old trick my grandma swore by to slow browning. Does it actually work? Maybe. Feels like a lucky charm, anyway.

Variations and Additions To Try

Maybe you wanna jazz it up? Do it. That’s how great recipes happen. Add in grilled shrimp, if you’re feeling fancy. Or—no joke—crumbled feta for a tangy upgrade. Sometimes I throw in black beans and it basically becomes a Southwest dinner.

Like heat? Chopped jalapeño totally fits in. Not feeling cilantro? Try basil or mint for a twist. You can make it heartier by tossing in some cooked quinoa or even some rotisserie chicken bits. Honestly, this is a “use what you have” kind of recipe. Don’t stress the details.

Heck, once I made it with leftover roasted veggies. My husband thought it was five-star restaurant material.

You do you. Use up that fridge produce.

Common Questions

Can I make Avocado Corn Salad ahead of time?
A little. Prep everything except avocado, and add that right before serving or it’ll get mushy and brown.

What’s the best way to store leftovers?
Cover tightly and keep in the fridge. Eat within 24 hours for best flavor and texture (and for your peace of mind).

Can I use frozen corn?
Yes! Just thaw completely and drain off any water first. If you have time, give it a quick char in a pan for extra flavor.

I don’t like cilantro. What else can I use?
Parsley’s the safe bet, but try tiny mint leaves or even baby arugula for a peppery thing.

How do I keep my avocado from turning brown?
Squeeze a little extra lime juice, and if storing, leave the pit in the bowl. Works… pretty well.

Give This Summer Salad a Whirl Tonight

Here’s my last (friendly) nudge: Avocado Corn Salad with Cilantro isn’t fancy food, but it’s the kind of thing your people will ask for every summer. It comes together quick, no fuss, and there’s so many ways to make it yours. For more tips or if you like visual guides, this video about Avocado Corn Salad is solid. Go make it, bring it to your next backyard hang, and see for yourself just how crowd-pleasing it is. If you want to dig deeper into the recipe, you can also check out the Avocado Corn Salad (VIDEO) on NatashasKitchen.com.

Print