Summer is the perfect time for vibrant and fresh dishes that are full of flavor and light enough for warm weather. One recipe that never fails to impress is a Summer Corn Salad with Avocado. This dish is a beautiful blend of sweet corn, creamy avocado, tangy lime, and a touch of feta cheese (if you’re feeling fancy!). It’s incredibly easy to whip up and brings a pop of color and taste to any summer gathering or barbecue.

If you’re looking for a crowd-pleasing side dish, I promise you won’t be disappointed with this one. It’s the perfect balance of fresh vegetables, healthy fats, and a zesty dressing—so good, you’ll be going back for seconds! 🌽🥑

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Why You’ll Love This Summer Corn Salad with Avocado

Let’s face it—summer salads are where it’s at, and this one is no exception! This corn salad is bright, colorful, and packed with the goodness of fresh ingredients. Whether you’re hosting a backyard barbecue, going for a picnic, or just want something light to snack on, this dish is a total winner.

The beauty of this salad is how simple it is, yet it tastes so indulgent. The sweetness of the corn pairs wonderfully with the creamy avocado, while the burst of tang from the lime and the crunch of the red onion add the perfect balance of flavors. Plus, it’s super versatile—feel free to customize it based on your preferences.

Ingredients:

• 3 cups fresh corn kernels (about 4-5 ears of corn or 2 cups frozen corn, thawed)
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1 lime, juiced
• 1 tablespoon olive oil
• Salt and pepper, to taste

Necessary Tools:

• A large mixing bowl
• A small bowl for the dressing
• A knife and cutting board
• A spoon for mixing and tossing

Possible Ingredient Additions and Substitutions:

• Spice it up: Add a bit of jalapeño or chili flakes for some heat!
• For a vegan option: Skip the feta cheese or swap it out for a plant-based alternative.
• Extra crunch: You could add some diced cucumber or bell peppers for more texture.

Step-by-Step Instructions to Make Summer Corn Salad with Avocado

1. Prepare the Corn

If you’re using fresh corn, you’ll need to cook it first. Simply bring a pot of water to a boil and cook the ears of corn for about 5-7 minutes until tender. Once done, let them cool slightly before slicing the kernels off the cob.

If you’re using frozen corn, no problem! Just thaw it and use a paper towel to pat it dry, removing any excess moisture.

2. Combine the Ingredients

In a large mixing bowl, combine your corn kernels, diced avocado, cherry tomatoes, red onion, and cilantro. Gently toss everything together. Be careful not to mash the avocado—it’s best to keep the pieces intact for that creamy texture.

3. Make the Dressing

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. The lime adds a beautiful tang that brings all the ingredients together, and the olive oil provides just the right amount of richness.

4. Toss the Salad

Pour the dressing over the corn mixture and toss everything gently to coat. If you’re a fan of feta, this is the perfect time to sprinkle some crumbled feta cheese over the top.

5. Serve and Enjoy!

Serve the salad immediately as a refreshing side dish, or eat it on its own as a light and healthy meal. Either way, it’s a delicious option for any summer occasion!

Tips for Making the Perfect Corn Salad

• Choosing the Corn: If you’re using fresh corn, pick the sweetest, freshest ears you can find. The natural sweetness of the corn really shines through in this dish.
• Don’t Overmix: Be gentle when mixing the salad—especially with the avocado. You want the chunks to stay intact for that creamy, satisfying bite.
• Add Some Spice: If you like a little heat, add finely chopped jalapeño or a sprinkle of chili flakes. It gives the salad a zesty kick that balances well with the coolness of the avocado.

Storage Instructions:

This Summer Corn Salad with Avocado is best served fresh. However, if you have leftovers, store the salad in an airtight container in the fridge. Note that the avocado might brown over time, so it’s best to enjoy it within a day or two. If making it in advance, you can prepare everything except the avocado, and then add it right before serving.

What to Serve With This Summer Corn Salad with Avocado

While this salad is a star all on its own, it also makes a fantastic side dish to complement grilled meats or seafood. It pairs wonderfully with:

• Grilled chicken or shrimp
• Burgers or hot dogs (for a perfect summer cookout)
• Grilled vegetables or a veggie burger for a lighter meal

You could also serve it alongside a refreshing drink like a cold lemonade or iced tea to complete your summer spread!

Frequently Asked Questions (FAQ)

Can I make this corn salad ahead of time?

Yes! You can prepare the corn salad and make the dressing ahead of time, but it’s best to add the avocado right before serving. This will prevent the avocado from browning.

Can I use canned corn instead of fresh or frozen?

Fresh or frozen corn gives the best flavor, but if you’re in a pinch, canned corn will work. Just be sure to drain and rinse it well to get rid of any excess sodium.

Is there a way to make this salad spicier?

Absolutely! Add some diced jalapeño or sprinkle chili flakes into the dressing for a spicy kick.

How long will this salad last in the fridge?

The salad will last for about 1-2 days in the fridge, but the avocado will start to brown after a while. For best results, eat it fresh!

Conclusion: A Simple and Tasty Summer Treat

This Summer Corn Salad with Avocado is the perfect addition to your warm-weather menu. It’s fresh, bright, and bursting with flavor—plus, it’s super easy to make! Whether you’re feeding a crowd or simply enjoying it on your own, this salad is a sure way to make your summer meals a little brighter.

Looking for more sweet summer recipes? Check out these other treats that will complement your warm-weather gatherings perfectly:

• Homemade Ice Cream with Just Milk – The simplest homemade ice cream that you can make with just milk!
• Chocolate Peanut Butter Ice Cream: Velvety & Delicious – A velvety blend of chocolate and peanut butter that’s impossible to resist.
• Homemade Ice Cream from Scratch – Make your ice cream from scratch and indulge in smooth, creamy perfection.

If you’re feeling inspired by all things summer, be sure to check out these pint-sized treats and refreshing recipes on my Pinterest.

Feel free to leave a comment below, share your pictures on Pinterest, or tell me how your version turned out. I’d love to see your creations!

Nutritional Information (Approximate per serving):

• Calories: 180
• Protein: 3g
• Carbohydrates: 21g
• Fat: 12g
• Fiber: 6g
• Sugar: 5g

This corn salad is a guilt-free way to enjoy the flavors of summer, packed with nutrients and great taste. I hope you love it as much as I do! Happy cooking!

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