Go Back

Summer Corn Salad with Avocado

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 3-4 cups corn (fresh, frozen, or grilled)
  • 1-2 ripe avocados, diced
  • ½ small red onion, finely chopped
  • ¼ cup cilantro (or parsley)
  • 2-3 tbsp lime juice
  • 2 tbsp olive oil
  • Salt & pepper to taste

Method
 

  1. Step 1 – Prep the Corn
    Cut kernels off the cob.
    Tip: Stand the cob in a bowl while cutting
    Less mess, fewer runaway kernels
    If using frozen corn:
    Thaw it
    Pat it dry (this matters more than you think)
  2. Step 2 – Chop Everything Else
    Dice avocado into medium chunks
    Finely chop onion
    Roughly chop cilantro
    Keep it rustic—no need to be perfect here.
  3. Step 3 – Build the Base
    In a large bowl:
    Add corn, onion, cilantro
    Pour in lime juice + olive oil
    Toss gently.
  4. Step 4 – Add the Avocado (Last, Always Last)
    This part matters.
    Fold it in gently
    Don’t stir aggressively
    Otherwise… you’ll end up with something closer to guacamole. Still good—but not what we’re going for.
  5. Step 5 – Taste and Adjust
    This is where the magic happens.
    Needs more brightness? Add lime
    Flat? Add salt
    Too sharp? A drizzle of honey can soften it
    Trust your taste buds here.