Avocado Corn Salad Recipe

This vibrant Avocado Corn Salad is bursting with fresh flavors! Sweet corn kernels mingle with creamy avocado, zesty lime, and a touch of spice. Perfect as a light lunch, side dish, or appetizer. Made with fresh corn cut from the cob for the ultimate summery taste!

Prep Time 15 mins
Cook Time 30 mins
Calories 329.8 kcal
Protein 10g
Rating 4.9 (9 Reviews)
Avocado Corn Salad 81

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Avocado Corn Salad

  • 2 (10 ounce) packages frozen corn kernels, thawed and drained
  • 2 tablespoons olive oil
  • Water, as needed for cooking
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3 ripe avocados
  • 1/4 cup fresh lime juice
  • 1 large red bell pepper, chopped
  • 1/2 cup finely chopped red onion
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon hot pepper sauce (such as Tabasco), or to taste
  • 1/4 cup chopped fresh cilantro

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How to Make Avocado Corn Salad

  1. Preheat a large skillet over medium heat. Add olive oil.
  2. Add corn kernels, water, cumin, and cayenne pepper flakes to the skillet.
  3. Cook, covered, for 5 minutes, or until the corn is tender.
  4. Uncover and cook for another 2-3 minutes to evaporate excess moisture. Remove from heat and set aside to cool.
  5. While the corn cooks, prepare the avocado: Cut the avocados in half lengthwise, remove the pits, and peel the skin.
  6. Chop the avocados into 1/2-inch pieces and place them in a large bowl.
  7. Add lime juice to the avocados and gently stir to combine.
  8. Chop the bell pepper into 1/2-inch pieces and add to the bowl.
  9. Add the cooled corn and chopped red onion to the bowl.
  10. Stir gently to combine all ingredients.
  11. Season with salt and hot pepper sauce to your liking.
  12. Sprinkle fresh chopped cilantro on top.
  13. Serve immediately or chill for later. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

20g

Fat

16g

Carbs

11g