Avocado Corn Salad

Introduction

If summer had a flavor, this Avocado Corn Salad would be it. Bursting with the sweetness of grilled corn, creamy avocado chunks, juicy cherry tomatoes, and a zesty, smoky dressing, it’s a dish that’s as vibrant as it is refreshing. Whether you’re hosting a backyard BBQ, need a colorful side dish for taco night, or just want something light and satisfying for lunch, this salad brings sunshine to every bite.

I first threw this together after a trip to the local farmer’s market—arms full of fresh herbs, juicy tomatoes, and just-picked corn. One spontaneous mix later, and it’s been a summer staple ever since. Bonus? It’s just as good straight from the fridge the next day.

Why You’ll Love This Recipe

Key Benefits

• Quick and easy: Ready in just 25 minutes from start to finish
• Perfect for gatherings: Bright, beautiful, and crowd-pleasing
• Make-ahead friendly: Prep the dressing and veggies in advance for easy assembly
• Versatile: Serve it as a side, pile it onto tacos, or enjoy it solo

Taste & Texture

This salad is a celebration of contrasting textures and bold flavors. Think smoky grilled corn kernels with sweet undertones, rich avocado that melts in your mouth, and bursts of juicy cherry tomatoes. Toasted pumpkin seeds add a crave-worthy crunch, while cotija cheese delivers a subtle tang and saltiness. All of this is tied together with a creamy, citrusy dressing that makes every bite pop.

Dietary Attributes

This salad is naturally gluten-free and vegetarian. Want it dairy-free? Swap out the cotija cheese. Looking to make it vegan? See the variations section for simple tweaks. It’s loaded with healthy fats, fiber, and tons of micronutrients, making it a nutritious and satisfying choice.

Ingredients & Substitutions

Ingredient List

For the salad:

• 4 ears of corn
• 1 tablespoon olive oil (for grilling)
• 1 avocado, cubed
• 1/4 cup cherry tomatoes, halved
• 1 jalapeño, seeds removed and finely diced
• 1/4 cup roasted pumpkin seeds
• 1/4 cup fresh basil, roughly chopped
• 1/4 cup fresh mint, roughly chopped
• 1/4 cup cotija cheese
• 1/4 of a small red onion, very thinly sliced

For the dressing:

• 3 tablespoons mayonnaise
• 1/4 teaspoon cumin
• 1 teaspoon smoked paprika
• Juice of 1/2 lime
• 1 teaspoon white balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Notes on Quality

Fresh, in-season corn makes a huge difference in this dish—look for ears with bright green husks and plump kernels. If fresh corn isn’t in season, frozen corn can work in a pinch (just skip the charring step or do it under a broiler).

Use a ripe but firm avocado so it holds its shape when tossed. For the herbs, fresh is non-negotiable—the basil and mint give the salad its brightness.

Possible Substitutions

• Corn: Use frozen or canned corn if fresh isn’t available
• Avocado: Swap with diced cucumber for a lighter twist
• Cotija cheese: Feta or queso fresco are great alternatives
• Pumpkin seeds: Try sunflower seeds or chopped walnuts for a different crunch
• Mayo in dressing: Greek yogurt is a tangy, protein-rich substitute

Step-by-Step Instructions

• Heat a cast iron skillet over medium heat and add 1 tablespoon of olive oil. Place two ears of corn in the skillet and cook for 3–5 minutes on each side, until nicely charred. Set aside to cool.

• Once cool, cut the kernels off all four ears of corn and place them in a large mixing bowl.
• Add the cubed avocado, halved cherry tomatoes, diced jalapeño, roasted pumpkin seeds, chopped basil, chopped mint, and cotija cheese to the bowl.
• In a separate small bowl, whisk together the mayonnaise, cumin, smoked paprika, lime juice, white balsamic vinegar, salt, and pepper to make the dressing.
• Add the thinly sliced red onion to the dressing to marinate for a few minutes while the corn cools.
• Pour the dressing (with onions) over the salad and gently toss everything together.
• Taste and adjust seasoning if needed. Serve chilled or at room temperature.

Expert Tips & Tricks

Best Practices

• Marinate the red onion in the dressing to mellow its sharpness and infuse the dressing with flavor.
• Don’t overmix once the avocado is in—toss gently to keep those cubes intact and creamy.
• For extra flavor, grill all four ears of corn instead of just two.

Common Mistakes

• Skipping the charring: That slight smokiness really enhances the flavor. Even a quick sear in a dry skillet makes a difference.
• Overripe avocado: It will mash too easily and turn the salad mushy.
• Undersalting: Cotija adds salt, but taste and season with extra salt if the flavors aren’t popping.

Time-Saving Tips

• Grill the corn a day ahead and store it in the fridge
• Make the dressing up to 3 days in advance
• Use pre-cut veggies if you’re in a pinch

Serving Suggestions

Pairings

This salad is super versatile. It’s a natural side for grilled meats like chicken, steak, or shrimp. Or scoop it into tacos, spoon it over a baked sweet potato, or serve it on top of a quinoa bowl.

Want more salad inspiration? Try the Beet Garden Salad with Goat Cheese or this refreshing Tomato Feta Salad.

Presentation Ideas

Serve in a shallow white bowl to show off the vibrant colors. Garnish with extra herbs, a sprinkle of cotija, and lime wedges on the side for guests to squeeze fresh juice over the top.

Beverage Pairings

• Non-alcoholic: Sparkling lime water, agua fresca, or a chilled hibiscus tea
• Wine: A dry rosé or a crisp Sauvignon Blanc
• Cocktail: A classic margarita or a jalapeño-lime mojito

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but the lime juice in the dressing helps delay that.

Reheating Methods

This salad is best served cold or at room temperature. No reheating needed—just give it a gentle stir before serving.

Frequently Asked Questions

Substitutions & Adjustments

Can I make this ahead of time?
Yes—prepare everything except the avocado and dressing, which should be added just before serving for best texture and flavor.

What if I don’t like spice?
Skip the jalapeño or replace it with diced bell pepper for a milder crunch.

Troubleshooting

My salad came out too watery—why?
This could be from overly juicy tomatoes or overripe avocado. Use firm produce and avoid overmixing.

Too bland?
Add a pinch more salt or a dash of chili powder to the dressing to wake up the flavors.

Variations & Customizations

Dietary Adaptations

• Vegan version: Swap mayo with vegan mayo and omit the cheese or use a plant-based feta
• Dairy-free: Omit the cotija or use a dairy-free alternative
• Low-carb: Cut back on the corn and bulk it up with diced cucumber or zucchini

Flavor Twists

• Add a handful of black beans for a Southwestern spin
• Toss in some diced mango or pineapple for a tropical touch
• Mix in crumbled bacon for a smoky-salty kick

Seasonal/Holiday Versions

• Fall: Use roasted sweet corn and add butternut squash cubes
• Winter: Replace fresh tomatoes with sun-dried tomatoes
• Spring: Add fresh peas or thinly shaved radishes for extra crunch

Conclusion

This Avocado Corn Salad is everything you want in a summer side—fresh, flavorful, easy, and absolutely beautiful on the table. It’s a dish you’ll find yourself making on repeat, whether for a weeknight dinner or a festive cookout. If you give it a try, I’d love to hear how it turned out—drop a comment or tag your photos on Pinterest at @recipescookingwithcallie. Can’t wait to see your creations!

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