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If the taste of summer could fit in a bowl, you would find my Avocado Corn Salad filling that bowl to the brim!
The flavors of summer come bursting through this delicious, colorful, easy-to-make salad that is a great companion to BBQ cook-outs, side salads for a pot lucks, or the perfect summertime salad for lunch.
The main attraction of this salad is the sweet yellow corn. I don’t even cook the corn before cutting it off the cob, I love its fresh flavors as is! But, you can grill it or cook it however you want prior to adding to the salad, if you prefer.
The corn mingles with perfectly ripe avocado chunks, thick cut bacon bits, cheddar cheese, green onions, cherry tomatoes and jalapenos for a spicy kick. Drizzle it all with my creamy lime dressing and this Avocado Corn Salad explodes with the freshness and flavors of summer.
The finishing touch is fresh basil which is the perfect compliment to all of the bold flavors.
Why This Recipe Works
- 20 minutes is all you need!
- Perfect for Summer, BBQs, parties, etc.
- It’s full of fresh, colorful ingredients.
- It’s a great make-ahead salad, just keep the dressing onside.
- It’s SO EASY to make and packed with flavor!
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Corn: there is nothing better than juicy, fresh corn on the cob. But if corn is out of season and you need to use canned, that works too! I use 4 ears of corn for this recipe. I would use 2 cans of corn if you don’t have fresh available and be sure to drain it well.
- Avocado: Choose ripe, ready to eat avocados. I like to not only feel the avocado (it should yield to firm gentle pressure) but also check under the stem. If you peel off the stem and it comes off easily and is green, it’s a good avocado. If it’s brown you have an overripe avocado that most likely has spots of brown within it.
- Bacon: I like to use a nice thick cut bacon. It holds up well in the salad. Cook it in the oven at 400°F on a parchment paper lined baking sheet in a single row for 10-20 minutes or until desired level of crispness is reached.
- Cheddar cheese: Go for a sharp cheddar cheese and cut it into small cubes. Small enough to have bite sized pieces throughout the salad.
- Red onion and green onions: I love adding in both, but feel free to use one or the other. Or chives are a great option, too.
- Cherry tomatoes: feel free to use grape tomatoes or a diced roma tomato as well.
- Jalapeno: easily omit if you are sensitive to spice.
- Fresh basil: for garnish
- Dressing: this salad is actually really delicious on its own, but the dressing takes it to the next level! It’s a simple combination of mayonnaise, lime juice, white wine vinegar and olive oil.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk together the ingredients for the dressing and set aside.
- Cut the corn off the cob.
- Add the corn and remaining salad ingredients into a large bowl. Toss.
- Chill the salad and serve with the dressing on the side.
- Garnish with basil before serving.
- Choose yellow or white corn on the cob when it’s in season.
- Make the salad in advance, just keep it covered and refrigerated with the dressing on the side until ready to serve!
- Enjoy this salad as is or with chicken, fish, steak, or pork. Or you can even serve it as a dip with your favorite chips!
- Let the flavors in the salad sit and mingle together in the fridge prior to serving for maximum flavor.
- If you find you avocado is turning brown, you can wait to add it to the salad right before serving. I have found adding the lime juice to the salad helps prevent the browning from occurring too quickly.
- Add in black beans for a more satisfying salad.
- You can boil the corn if you prefer. Bring a pot of salted water to boil, and cook the corn for about 3 minutes. Drain and rinse under cold water, then cut the kernels off the cob.
How do you cut corn off the cob?
I like to invert a small bowl into a large bowl so the smaller bowl serves as a base for the ear of corn to rest on while you cut. Use a sharp knife to slice downward on the corn and rotate and cut until all the corn has fallen into the bowl! I’ve seen some people use a bundt pan to cut the corn by placing it on the middle section of the pan. But this 2 bowl method works just as fine!
Can I use frozen corn?
If using frozen, I recommend to thaw the corn, steam it or cook it according to the package, then let it cool before adding into the salad. Be sure to also discard any liquid.
How long does avocado corn salad last?
Up to 3 days in the fridge stored in an air-tight container. Keep the dressing on the side if you plan to have leftovers.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
For the salad
- 4 ears yellow corn, shucked
- 3 large ripe avocado, peeled, pitted and diced
- 1 cup cherry tomatoes, halved
- 1 cup cheddar cheese, diced into small cubes
- 6 strips thick cut bacon, cooked and chopped
- 3 green onions, sliced
- 1/2 large red onion, finely diced
- 1 jalapeno, seeded and diced
- 1 lime, juiced
- salt and pepper, to taste
- fresh basil, for garnish
- 1 cup mayonnaise
- 1 Tbsp. white wine vinegar
- 2 Tbsp. olive oil
- 1/4 tsp. garlic powder
- 1 lime, juiced
- salt and pepper, to taste
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Whisk the ingredients together for the dressing in a small bowl and place in the fridge.1 cup mayonnaise, 1 Tbsp. white wine vinegar, 2 Tbsp. olive oil, 1/4 tsp. garlic powder, 1 lime, juiced, salt and pepper, to taste
- Remove the husks from the corn. Cut the corn kernels from the corn and transfer the corn to a large salad bowl. Add the remaining salad ingredients and toss to combine.4 ears yellow corn, shucked, 3 large ripe avocado, peeled, pitted and diced, 1 cup cherry tomatoes, halved, 1 cup cheddar cheese, diced into small cubes, 6 strips thick cut bacon, cooked and chopped, 3 green onions, sliced, 1/2 large red onion, finely diced, 1 jalapeno, seeded and diced, 1 lime, juiced, salt and pepper, to taste
- Refrigerate until ready to serve. Garnish with fresh basil and serve with the dressing.fresh basil, for garnish
- You can eat the corn right off the cob, no need to cook prior! It’s crisp and fresh and so good! But, you can boil, grill or bake before adding to the salad, if you prefer.
- How to cut corn off the cob: I like to invert a small bowl into a large bowl so the smaller bowl serves as a base for the ear of corn to rest on while you cut. Use a sharp knife to slice downward on the corn and rotate and cut until all the corn has fallen into the bowl! I’ve seen some people use a bundt pan to cut the corn by placing it on the middle section of the pan. But this 2 bowl method works just as fine!
- Keep up to 3 days in the fridge stored in an air-tight container. Keep the dressing on the side if you plan to have leftovers.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.