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This bright avocado corn salad recipe is the ultimate summer salad! It’s so fresh, bursting with flavor, and is really easy to prepare with a delicious 3-ingredient dressing.

Try my Chipotle Ranch Dressing or Easy Guacamole Recipe next.

closeup of a bowl of corn salad with avocado

Why you’ll love it

This salad was made for corn season! Sweet corn goes perfectly with creamy avocado and garden tomatoes in this simple summer salad. It’s a fixture at BBQs and cookouts in my home. Cilantro and jalapeños add even more depth of flavor in this fresh corn salad.

Since the fresh ingredients are the star of this corn tomato avocado salad, it calls for an ultra easy homemade dressing with kitchen staples. The honey-lime dressing is both zesty and bright with a hint of sweetness, rounding out this delicious avocado and corn salad!

What you’ll need

  • Corn – choose firm, in-season corn with nice green husks and light-colored silk for maximum freshness and sweetness
  • Avocados – when choosing, if an avocado gently yields when you press it, it’s ready to eat
  • Tomatoes – use either grape or cherry
  • Cilantro – this herb goes so well with the lime dressing
  • Onion – we’re using red onion for additional crunch. It’s mild and ideal for eating raw in salads.
  • Jalapeño pepper – for grassy flavor and zip! It doesn’t make this salad particularly spicy, but feel free to skip it or remove the seeds and membrane to make it milder.
  • Dressing – the quick dressing has olive oil, lime juice, and honey
ingredients for avocado corn salad in prep bowls

Helpful tips

  • Can I use raw corn and skip cooking it? You can use raw sweet corn (other varieties are not recommended), but be sure to clean it thoroughly. It may taste less sweet than cooked corn, however.
  • Can I make it ahead? Prep all the ingredients except for the avocado, and store them separately. Cut the avocados just before serving, and then toss everything together.

How to make corn salad with avocado

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

boiling corn on the cob in a pot and whisking together salad dressing in a bowl

Boil the corn. When it’s done, drain it and put back in the pot along with cold water so that it cools down. Meanwhile, whisk together the dressing ingredients in a large salad bowl.

cutting corn into a prep bowl and adding in other ingredients for corn salad

As the corn cools, prep the remaining salad ingredients, adding them to the salad bowl. Cut the corn kernels off the cobs and add to the bowl. Toss, give it a taste and adjust, and season generously with salt & pepper.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • As with any salad, feel free to sub with whatever is in your fridge! Add in some cucumber for additional freshness. Cotija cheese, feta, or black beans would work for some protein. Fresh garden herbs (e.g. basil) would also be delish.
  • If you have a BBQ, you can definitely grill the corn, and that’ll add a wonderful smoky flavor to this recipe.
  • I recommend using fresh corn if possible, but you could swap with frozen or canned corn in a pinch.
  • One reader subbed pineapple for the tomato and loved it!

What to serve with corn salad

Leftovers and storage

  • Since avocado browns quite quickly, I recommend eating this within a day or so. Tightly seal the salad bowl, or transfer to an airtight storage container. Also see my make-ahead tip above.
  • I don’t recommend freezing any component of this recipe.
a large bowl of avocado corn salad

If you made this corn and avocado salad recipe, please leave a star rating and review below! I’d love to hear from you. Tag me on Instagram if you made this or any S&L recipe.

closeup of a bowl of corn salad with avocado
5 from 3 votes

Avocado Corn Salad

This bright avocado corn salad recipe is the ultimate summer salad! It's so fresh, bursting with flavor, and is really easy to prepare with a delicious 3-ingredient dressing.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 6


  • 4 ears corn husks & silk removed
  • 3 large avocados
  • 1 cup little tomatoes (grape, cherry, etc.) cut into halves
  • 1 bunch cilantro chopped
  • 1/3 cup chopped red onion
  • 1 jalapeno pepper chopped
  • Salt & pepper to taste


  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1/2 tablespoon honey


  • Bring a large pot of water to a boil, and using tongs, insert the cobs of corn and cook for 4 minutes. Once they're done, drain them and fill the pot with cold water to stop the corn from cooking and to cool it.
  • Meanwhile, add the dressing ingredients to a large salad bowl and whisk until combined.
  • While the corn cools, prep the remaining salad ingredients and add them to the bowl.
  • Once the corn is cool, cut the corn off the cobs and add it to the salad bowl.
  • Toss until combined and taste and adjust as needed (e.g. add a splash more lime juice). Season generously with salt & pepper.


Calories: 314kcal, Carbohydrates: 29g, Protein: 5g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Sodium: 10mg, Potassium: 750mg, Fiber: 9g, Sugar: 7g, Vitamin A: 678IU, Vitamin C: 23mg, Calcium: 21mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 3 votes

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  1. Adrienne says:

    5 stars
    What a delicious summer salad! I love it with grilled corn and sometimes add some grilled chicken for a perfect lunch. So easy and super tasty!

    1. Natasha says:

      Thank you, Adrienne! 😀

  2. Jennifer says:

    5 stars
    Oh my gosh!! This is just a wonderful, tasty, crisp salad! We made it alongside burgers, but will use it again with many more dishes!

    1. Natasha says:

      Thank you so much for your review, Jennifer! Glad you liked it! 😀

  3. Alexandra says:

    5 stars
    I made this yesterday and my friends were raving about it at our Canada Day party! I didn’t have tomatoes so I substituted pineapple and it made a fantastic salsa/dip with tortilla chips! I made it again today to top some air fryer salmon and my family also loved it! Put this in your summer rotation!

    1. Natasha says:

      I’m thrilled you enjoyed it, Alexandra!! 😀 Thanks so much for your review!