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This fresh corn and avocado salad is the perfect summer side dish for Memorial Day, 4th of July cookouts, backyard BBQs, picnics, and taco nights. Easy, colorful, and full of fresh flavor.

Course Salad
Cuisine American
Keyword barbecue, picnic
Prep Time 15 minutes
Chill Time 15 minutes
Servings 6

Ingredients

  • 2 cups fresh or frozen corn kernels
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño seeded and finely chopped (optional)
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the corn by grilling, boiling, or thawing if frozen.
  2. In a large bowl, combine the corn, diced avocados, cherry tomatoes, red onion, cilantro, and jalapeño if using.
  3. Drizzle the lime juice and olive oil over the salad.
  4. Season with salt and pepper.
  5. Gently toss everything together until combined.
  6. Serve immediately or refrigerate for 15–20 minutes before serving.