A simple, super tasty Corn Salad made with fresh or canned corn, avocado and juicy tomatoes, finished with a fresh lime dressing. I love the combination of flavours in this salad combined with the creamy avocado!
Just a great Corn Salad
This is a very typical salad I make with corn. Especially when corn is in season – I absolutely love making this with freshly cooked ears of corn.
Having said that though, I make this quite often with canned corn too. For both convenience and also when corn isn’t in season – though actually, here in Australia, corn is pretty good value most of the year round.
How to cut corn kernels off the cob
Avocado, on the other hand, seems to be outrageously expensive for about half the year, during which time I refuse to succumb to my avocado cravings. So I just leave it out, or add something else like cucumbers to make it a crunchier, fresh version.
This Corn Salad is finished with coriander/cilantro – my favourite herb with corn – but it also works really well with parsley and dill.
And I don’t make the dressing separately, I just pour the lime or lemon juice straight over the salad, some lime juice, salt and pepper, then toss. Delish! – Nagi xx
MAKE A MEAL OF IT!
-
Garlic Prawns/Shrimp – great pairing. Plump garlicky prawns/shrimp and the juicy, sweet, freshness of this Corn Salad!
-
With quick Garlic Chicken Thighs, Honey Garlic Chicken or this very popular Juicy Baked Chicken Breast
-
Serve on the side of anything Mexican – or stuff into Tacos
-
With Lemon Honey Glazed Salmon (or actually, any non Asian salmon recipe)
-
Side for Roast Chicken. In summer, I like making Slow Cooker Lemon Garlic Roast Chicken (no heating up house with oven!) and serving it with this corn salad.
Is corn good for you?
YES – though should be consumed in moderation because it’s a carb vegetable. Low fat, low GI and with natural sweetness, corn is a good source of nutrition. It provides fibre which aids digestion, Vitamin C (1 cup = 20% of RDI), potassium (essential electrolyte good for nerves, muscle and heart), amongst other nutrients such as magnesium and Vitamin B. It is considered as a higher carb vegetable (1 cup = 39g carbs) so bear that in mind.
In a nutshell – it’s better to choose an ear of corn over a bread roll, though the nutritional value is somewhat depleted if you slather liberally with butter! 😂
Health benefits of tomatoes
Tomato is great for you – eat lots guilt free! They’re a good source of Vitamin A (benefits eyes, heart and hair) and Vitamin C (general well being!), as well as being an unexpected good source of calcium (healthy bones!). It’s also known as a preventative for certain types of cancer and maintaining kidney health.
Is avocado good for you?
YES – in moderation. Avocado are packed full of vitamins, minerals, fiber and healthy fats! One of the few natural produce that contains a substantial amount of monounsaturated fatty acids which are good fats known to lower cholesterol and promote heart health.
With almost 20 vitamins and minerals, their potential health benefits include improving digestion, good for your heart, lower cholesterol, decrease risk of depression, and protection against cancer.
Avocado is also good for weight loss because it’s high in fibre and (good!) fats which will keep you feeling full for longer. You’re far better off loading up a salad with avocado than cheese, or smushing avocado on your morning toast than peanut butter! But because they are 77% fat, they do need to be eaten in moderation.
Corn Salad with Avocado
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Corn Salad with Avocado
Ingredients
- 2 corn on the cob (or 400g / 14 oz canned corn, drained)
- 1 avocado , cut into large dice
- 200 g / 7 oz cherry tomatoes , halved (or 2 large tomatoes, cut into large dice)
- 2 shallots / scallions , finely sliced or 1 small red onion finely chopped
- 1/3 cup finely chopped coriander/cilantro (or parsley)
- 2 tbsp lime juice or 1 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper
Instructions
- Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
- Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.
Recipe Notes:
Nutrition Information:
Life of Dozer
I swear this dog just has no concept of his own size 🙄
Wow! This corn and avocado salad was delicious! My whole family loved it! Can’t wait to make again!
Could you use frozen corn for this recipe?
I have made this recipe and my family loves it!!! I have swapped out the tomato for hearts of palm and added chunks of halibut. The halibut was marinated in an orange ancho honey sauce and everyone raves about this salad!!!
So good! We subbed chayote squash instead of avocado because that’s what we happened to have.
This salad was so easy but so delicious! Will always be on my menu when inviting friends around!
Make this all the time. Easy quick and delicious. Just made it for an impromptu bbq alongside your red cabbage and carrot salad and lemon potato salad – all super quick and yummy.
I love you Nagi but remember food isn’t ‘nutritionally depleted if slathered in butter’ – nothing is taken away, only added. It will still have all the potassium and vit c etc., just as a chocolate-dipped strawberry still retains all the goodness within the strawberry – and the chocolate! Not so kind on the waistline or arteries perhaps but none of the goodness is lost. Xx
Made this tonight, with your beef enchiladas and purple cabbage recipe.
Delicious! Thank you!
Another great recipe! Always perfect!
This is a great recipe. The cumin is perfect and I love it with shallots!
I’ve come across this before- my gold star recipe is just about the same but with the addition of canned black beans (rinsed of course). Try it. You won’t be disappointed
This is delicious! Definitely will be putting on repeat all summer long!
Fantastic salad with great flavor. Originally thought it would be a great topping for burrito bowls, but most ate it as a side – and they couldn’t stop eating it!
Great salad, perfect side for a BBQ dinner. I made it along with Nagi’s macaroni salad and it was wonderful. I was hesitant about the cilantro (coriander) but I added some on the top and it was perfect, gave it the extra little flavor boost to go with the lime and avocado.
salad was good but couldn’t really taste the dressing. But it worked out well and the people eating it didn’t complain about that. I LIKE big bold zesty flavours, they don’t so much…. 😀 I added cucumber to bulk it out a bit more and it was a fine addition.
We are at the end of winter here in Canada and had our first barbecue today. Made the Corn Salad with Avocado to go with our chicken. It was delicious. I’ll be making it a lot.
Planning to make this but anyone know if the avocado will stay firm and green with the oil and lime juice from the recipe? Want to make a full batch but will be just me so would have fridge leftovers and I hate to waste.
I just made this last night for dinner and am eating the leftovers for lunch right now. It is still delicious and the avocado didn’t turn brown!
The avocado will probably not turn brown because of the lime juice in the dressing .
This is the second time I have purchased shallots for a recipe from here, only to realize later that what you are actually using is green onions (scallions). >.< Shallots (small onions) are not the same thing as scallions (green onions), but you use the terms interchangeably in some of your recipes.
Hi Kerri, that’s because they are actually called shallots here – The same thing as what people call scallions. Just like the aubergines/eggplants, they are the same thing, just called something different depending on where you’re located. N x
Interesting. So what do you guys call the small onions that come in cloves, like garlic?
Eschallots or French shallots.
Very good, but too much oil for our preference!
You can adjust oil as needed to your preference, in any recipe!
Loved it! The hubs hates avocado but it’s a favorite of mine so I made this all for myself and I wasn’t sorry about that in the least!
I love this Paula!!! 😂
It was a hot day and I really didn’t feel like cooking. Time to play with recipes 😉
I used the corn avocado salad as a base then added prawns …. BUT…. I used your lemon yogurt dressing (from your creamy cucumber salad).
Heaven. I’m in Heaven. Easy to toss together, refreshing, makes a complete meal. Exactly what my mouth was craving.
I <3 LOVE <3 that I can adjust your recipes to fit what I have, Thank You for the many suggestions!
We had this for dinner tonight to celebrate Cinqe de Mayo. I added fresh mango and cucumber, and sprinkled Trader Joe’s Chile Lime Seasoning on it. Yum! So easy and turned out great. This is a versatile recipe that can be adapted to the ingredients you have on hand. Thanks, Nagi!