Sweet Corn Avocado Salad

This vibrant Sweet Corn Avocado Salad brings together the sweetness of fresh corn with creamy avocado for a refreshing side dish that's perfect for summer gatherings. The combination of textures and flavors creates a satisfying dish that works equally well alongside grilled proteins or as a standalone light lunch.

I first created this salad when I needed something quick to bring to a neighborhood potluck. It disappeared within minutes, and now it's requested at every summer barbecue we host.

Ingredients

• Sweet corn: The star of the show provides natural sweetness and a satisfying pop of texture. Choose ears with bright green husks and golden silk for the freshest flavor.
• Avocado: Adds a buttery richness that balances the corn perfectly. Look for fruit that yields slightly to gentle pressure but isn't too soft.
• Jalapeño: Brings a gentle heat that elevates the other ingredients. Removing the seeds keeps the spice level manageable for most palates.
• Green onions: Provide a mild allium flavor without overpowering the delicate ingredients. Use both white and green parts for color contrast.
• Cilantro: Adds a bright, citrusy note that ties everything together. Choose bunches with vibrant green leaves and no yellowing.
• Lime juice: The acidity brightens all flavors and helps prevent the avocado from browning. Always use fresh squeezed for the best flavor.
• Olive oil: Optional but adds a subtle richness and helps the seasonings adhere to the vegetables.
• Tajin: This Mexican seasoning blend brings citrusy chili flavor that complements the corn and avocado beautifully.
• Salt and pepper: These kitchen staples enhance all the other flavors and bring everything into perfect balance.

Step-by-Step Instructions

Prepare the corn:

Fill a large saucepan with water and bring to a boil. Once boiling, add the corn ears and cook for just 2 to 3 minutes. You want them barely cooked so they maintain their crunch. Immediately drain and rinse with cool water to stop the cooking process. The corn should be vibrant yellow and still have a pleasant snap when you bite into it.

Remove kernels:

Position each ear flat on your cutting board and use a sharp knife to slice downward, removing the kernels in strips. Work your way around the cob, rotating as you go. I find it helpful to use a large bowl to catch the kernels as they tend to scatter. For the sweetest flavor, make sure to get as close to the cob as possible without removing the tough parts.

Combine ingredients:

Add all prepared ingredients to a mixing bowl including the corn kernels, cubed avocado, chopped jalapeño, green onions, and cilantro. Drizzle with lime juice and olive oil if using, then sprinkle with tajin, salt, and pepper. Gently toss everything together, taking care not to mash the avocado. The goal is to coat all ingredients evenly with the seasonings while maintaining distinct textures.

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The tajin seasoning is my secret weapon in this recipe. I discovered it years ago at a street fair where vendors were sprinkling it on fresh fruit, and now I keep it stocked in my pantry year round. The citrusy chili flavor adds dimension to simple vegetables that regular salt and pepper just cannot achieve.

Make It Ahead

This salad can be partially prepped in advance to save time. Prepare the corn, jalapeño, green onions, and cilantro up to a day ahead and store them together in an airtight container in the refrigerator. When ready to serve, add the freshly cubed avocado, lime juice, and seasonings. This prevents the avocado from browning and ensures the brightest flavor. If you need to make the complete salad in advance, try squeezing extra lime juice over the top and pressing plastic wrap directly onto the surface to minimize air exposure.

Variations To Try

For a heartier version, add black beans or diced bell peppers to transform this side dish into a complete meal. The protein from the beans pairs wonderfully with the vegetables and makes it more filling. You could also add diced jicama for extra crunch or swap the jalapeño for serrano peppers if you prefer more heat. For a creamier version, mix in a tablespoon of Greek yogurt or Mexican crema. During peak tomato season, adding halved cherry tomatoes brings beautiful color and complementary acidity.

Serving Suggestions

This versatile salad shines alongside grilled proteins like chicken, fish, or shrimp. The cooling flavors provide perfect contrast to spicy dishes like enchiladas or tacos. For a casual gathering, serve it with tortilla chips as a chunky dip alternative to guacamole. I often pack it for picnics since it travels well and tastes great at room temperature. For a complete vegetarian meal, serve it over quinoa or brown rice with a sprinkle of crumbled cotija or feta cheese on top.

Frequently Asked Questions

→ How do I cook the corn for this salad?

Boil the corn in a large saucepan with water for 2-3 minutes until vibrant. Then drain and rinse with cool water.

→ Can I use frozen or canned corn instead of fresh?

Yes, you can use frozen or canned corn as a substitute. Make sure to thaw or drain and rinse them properly before use.

→ What can I use instead of cilantro?

If you don’t like cilantro, you can substitute it with parsley or leave it out entirely.

→ How spicy is this dish?

The salad has a mild heat from the jalapeño. You can adjust the spice level by including or excluding the seeds, or you can skip the jalapeño altogether.

→ What’s the best way to store leftovers?

Store the salad in an airtight container in the refrigerator for up to 2 days. Avocado may darken slightly but will still taste great.