Fiesta Corn Salad with Avocado
Fiesta Corn Salad with Avocado is a light summer side dish. It’s bright, tangy and filled with fresh summer vegetables. Bring it to your next BBQ, cookout, or picnic!
Why You’ll Love This Recipe
You are going to love this salad! It’s an easy summer side dish that’s packed with fresh summer produce.
If you have fresh vegetables from your garden or the farmer’s market, this is the recipe for you! It features sweet corn on the cob, tomatoes, avocado, and red onion. It goes great with whatever you’re grilling tonight!
The best part about this salad, is it’s great for a crowd. Not only is it delicious, but it’s vegetarian, vegan, gluten-free, and dairy-free!
If you’re looking for more simple and refreshing summer recipes, I have plenty.
Ingredients
- Corn: 3-4 ears of fresh corn on the cob, husked. Frozen corn will work too, but I prefer fresh for the best flavor and texture.
- Tomatoes: Cherry tomatoes, diced. You could also use roma tomatoes if you prefer.
- Red Onion: Diced red onion.
- Jalapeño: A minced jalapeño for heat. You can leave this out if you don’t like spice, or add more for an extra kick!
- Avocado: Half an avocado, diced, for a creamy texture.
- Cilantro: Roughly chopped fresh cilantro for a citrusy bright flavor.
- Lime Juice: For a bright and tangy flavor. This will also prevent the avocado from browning.
- Red Wine Vinegar: For added tanginess.
- Seasoning: Chili powder, cumin, and sea salt.
*The full ingredient list with amounts is in the recipe card below.
Step-By-Step Instructions
This Fiesta Corn Salad with Avocado comes together in just a few simple steps. It’s ready in just 20 minutes!
- Bring a large pot of water to a boil. Add corn, and cook for 3-4 minutes, until crisp-tender and bright yellow. Drain and let cool about 5 minutes, until corn is cool enough to handle.
- When the corn has cooled, cut the kernels off the cob and place in a large bowl. Add the remaining ingredients to the bowl with the corn and toss to combine.
- Serve and enjoy!
Though this salad is best served immediately, you can store it in an airtight container in the refrigerator for up to 3 days.
Corn Salad Variations
- Grill the corn. This adds a smoky flavor to the salad. Learn about grilling corn on the cob.
- Add cheese. Either crumbled cotija or feta cheese are great options for this salad.
- Toss in some beans. Add in some black beans or chickpeas for added protein.
- Stir in more veggies. Diced cucumber or red bell pepper are delicious additions.
- Add bacon. Stir in some cooked bacon for extra flavor.
- Make it more limey. For even more lime flavor, add in the zest of 1 lime.
Serving Suggestions
My favorite way to serve this Fiesta Corn Salad with Avocado is as a simple summer side dish. It’s great to serve with grilled meat or fish, especially BBQ chicken. It’s also perfect to bring to a summer potluck, BBQ, or picnic.
Looking for other ways to use this corn salad? You can eat it as a dip with tortilla chips, or as a taco topping.
Frequently Asked Questions (FAQ’s)
Yes! Though fresh corn is best for flavor and texture, frozen corn will also work well.
Corn salad goes great with grilled meat or fish, especially bbq chicken. It’s also great as a taco topping or a dip with tortilla chips.
More Summer Side Dish Recipes
If you like this fresh summer side dish, then you’ll love these other summer side dish recipes.
- Zucchini and Squash Bake
- Rainbow Orzo Salad
- Grilled Vegetable Platter
- Cucumber Strawberry Salad with Arugula
- Baked Zucchini Chips with Sriracha Aioli
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If you make this recipe, don’t forget to come back and leave a 5-star rating and a comment below.
Fiesta Corn Salad with Avocado
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Toss
- Cuisine: American
Description
Fiesta Corn Salad with Avocado is a light summer side dish. It’s bright, tangy, and filled with fresh summer vegetables. Bring it to your next BBQ, cookout, or picnic!
Ingredients
- 3–4 ears of fresh corn, husked (should yield about 2 cups of kernels)
- 1/2 cup diced cherry tomatoes
- 2 tablespoons diced red onion
- 1 jalapeno, minced
- 1/2 avocado, diced
- 1/4 cup cilantro, roughly chopped
- juice of 1/2 lime
- 1 teaspoon red wine vinegar
- 1/8 teaspoon chili powder
- 1/8 teaspoon cumin
- sea salt, to taste
Instructions
- Bring a large pot of water to a boil. Add corn, and cook for 3-4 minutes, until crisp-tender and bright yellow. Drain and let cool about 5 minutes, until corn is cool enough to handle.
- When the corn has cooled, cut the kernels off the cob and place in a large bowl. Add the remaining ingredients to the bowl with the corn and toss to combine. Season with sea salt, to taste.
- Serve and enjoy!
Notes
Though this salad is best served immediately, you can store in an airtight container in the refrigerator for up to 3 days.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 111
- Sugar: 6.7 g
- Sodium: 163.1 mg
- Fat: 3.8 g
- Saturated Fat: 0.6 g
- Carbohydrates: 20.3 g
- Fiber: 3.7 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Love your salads. They’re easy, delicious and great side dish for any dish. Thanks for sharing. Keep posting more of your delicious recipes 😋
Wow- this was AMAZING! My cousin and her husband are vegetarians and I love making new recipes for them, as my immediate family does not really enjoy salads like this. My mom REFUSED to let me take the leftovers and my cousin and her husband texted me for the recipe before I even got home. This is definitely a make-again salad!