Fresh Avocado Corn Salad

5 from 72 votes

Fresh Avocado Corn Salad is packed with fresh flavors in an easy salad recipe. Great as a scoopable appetizer or tasty side dish.

Prep Time15

Cook Time2

Total Time17

Course: Appetizer, Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings: ½ cup appetizer servings or 4 1 cup side salad servings (total yield: 4 ½ cups)

Calories: 150kcal

Author: Toni Dash

Ingredients

2 cups fresh corn kernels cut off the cob
½ cup finely chopped diced red pepper
½ cup finely chopped red onion
½ cup quartered cherry tomatoes
2 tablespoons diced jalapeno seeds removed before dicing
1 tablespoon finely chopped fresh cilantro
1 lime juiced
2 teaspoons olive oil
1 large avocado cut into ½-inch pieces

Instructions

Bring a medium pot of water to a boil over medium-high heat. Add the corn kernels and cook them for 2 minutes.
Drain the corn and run under cold water until it is no longer warm. Drain well and then transfer the corn to a large bowl.
Add the red pepper, red onion, cherry tomatoes, jalapeno, cilantro, lime juice, and avocado oil. Toss to combine. Season with kosher salt and freshly ground black pepper to taste.
Add the avocado and stir in gently to avoid smashing the avocado.
Serve at room temperature or chill in the refridgerator until ready to use.

Notes

Storing Leftovers

Store any leftover avocado corn salad in an airtight container in the fridge for up to 2 days. The avocado may start to brown after a few hours but the salad will still taste delicious.

To make ahead: prepare and combine all the vegetables except the avocado. Seal and refrigerate that the day before serving. Before serving add the lime juice, olive oil and avocado. Toss and serve.

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