This Fresh Corn Salad with Avocado is an absolute go-to recipe. It’s so easy to make and it adds a pop of happy, summery color to your meal. The ingredients are really easy to find and there are so many ways to customize this corn salad recipe so that it’s just right for you and your family.
How to Prepare Corn for Corn Salad
We love cooking with corn because it is SO versatile. It can be sliced off the cob and eaten raw for a delicious and sweet crunch, or you can prepare it for a variety of flavors and textures! For this corn salad, we used the corn in two ways. First, we caramelize the white corn by cutting the kernels off the cob and cooking them on the stove. This helps the sugars develop and it gives so much flavor! Then we used some yellow frozen corn kernels, we just love playing with the different colors of salad ingredients.
Can I Use Frozen Corn for Corn Salad?
Absolutely! This is a great way to keep an ingredient on hand and have it whenever you’re in the mood for a delicious sweet corn salad or when fresh corn is not in season. Just thaw the corn kernels in the microwave for 3-5 minutes before incorporating them into the salad! We prefer to boil fresh whole corn on the cob instead of placing it in the microwave but it’s up to you!
Ingredients in Fresh Corn Salad with Avocado
This is a really fun and colorful dish to prepare for a crowd or for yourself! Here are the ingredients that make this salad shine…
- Pickled Onions - We always have pickled onions available in our fridge because they’re so good. Red onions would also work here!
- Hearts of palm - buy the jarred ones they are better than canned
- Persian cucumbers - no peeling required, but you can use English or regular cucumbers as well.
- Cherry tomatoes
- Avocado - because avocados make every salad better
- Shug - as a salad dressing or read below for alternative options
Salad Dressings That Go With our Corn Salad
What are you in the mood for? Choose a salad dressing to make your salad just right! A few ideas…
- A drizzle of homemade Pesto
- Tomatillo salsa for a flavorful Southwestern salad
- Chimichurri is light and refreshing
- Lemony Dressing creates a zesty and bright salad
- Red Wine Vinaigrette we used for our easy pasta salad
- ...or any of your favorite dressings!
What to Serve with Summer Corn Salad
This is such a delicious dish to build a meal around. Here are some of the recipes we would pair with this cold salad!
More Corn Recipes
- Corn Salad
- Vegan Creamy Corn Soup
- Vegan Blueberry Corn Muffins
- Corn Soup with Basil and Pine Nuts
- Jalapeño Cornbread
Did you like our Fresh Corn Salad Recipe?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Fresh Corn Salad with Avocado
- Total Time: 20 minutes
- Yield: 12 cups
- Diet: Vegan
Description
This Fresh Corn Salad with Avocado is an absolute go-to recipe. It’s so easy to make and it adds a pop of happy, summery color to your meal. The ingredients are really easy to find and there are so many ways to customize this corn salad recipe so that it’s just right for you and your family.
Ingredients
- 4 ears of fresh white corn, alternatively you can use 4 cups of frozen corn
- 2 cups of frozen yellow corn kernels, thawed
- 1 tbs extra virgin olive oil
- ¼ tsp of salt
- ⅛-¼ teaspoon ground black pepper
- 20 cherry tomatoes, quartered
- 3-4 Persian cucumbers, diced
- ½ cup Pickled Onions or red onions, diced small
- One 8 ounce jar of hearts of palm, sliced
- 1 large Hass avocado, diced
- ⅓ cup of Schug, see note 1 for alternative salad dressing options
Instructions
- Using a sharp paring knife. Cut kernels out of the ears of corn.
- In a large skillet heat olive oil, add fresh corn kernels and season with salt and pepper. Cook in medium-high heat for 5 minutes or until corn starts turning a slightly golden color. You can skip this step, if you would like, but he recommended it sweetens the corn.
- While the corn is cooking you can microwave the frozen corn for 3-5 minutes or just soak it in water until thawed. Corn can be eaten raw.
- Right before serving mix corn and the remaining ingredients In a large bowl. Add the salad dressing of your choice.
- You can make this corn salad 1-2 hours ahead of time
- If you are making this corn salad more than 2 hours ahead of time prepare the corn, add hearts of palm and pickled onions, but wait and add the tomatoes, cucumbers, avocado and dressing right before serving.
Notes
- Make this corn salad your own by picking your favorite salad dressing. Here are some options: homemade(or store-bought Pesto, Tomatillo salsa for a flavorful Southwestern salad, Chimichurri is light and refreshing, Lemony Dressing creates a zesty and bright salad or the red wine Vinaigrette we used for our easy pasta salad
- Prep Time: 15
- Cook Time: 5
- Category: Salad
- Method: raw
- Cuisine: American
Nutrition
- Serving Size: 1 cup without dressing
- Calories: 140
- Sugar: 3.9
- Sodium: 148
- Fat: 4.2
- Saturated Fat: .6
- Unsaturated Fat: 3.1
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Raquel
This is my favorite type of corn salad! I love putting Schug in it with a drizzle of lemon- it’s summer in a bowl!
Vicky & Ruth
We love it too, we are addicted to this fresh summer corn salad Recipe Description !