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Overhead view of Avocado Corn Salad in a glass bowl

Avocado Corn Salad

This Avocado Corn Salad will turn into your summer and all-year round favourite salad. Ripe avocados, sweet corn and grape tomatoes are the star of this side dish with Mexican flair.

Course Salad
Cuisine Mexican
Keyword Avocado Corn Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author Regina

Ingredients

  • 1 head butter or curly lettuce, torn (about 6-7 cups) or tender green leaves
  • 2 cobs sweet corn grilled or cooked
  • 1 pint grape tomatoes halved
  • 1/2-1 long English cucumber halved and sliced
  • 2 ripe avocados diced
  • 1/3 cup diced red onion
  • 1/2 bunch cilantro chopped
  • salt & pepper
  • olive oil
  • 1 lime juiced
  • 1 teaspoon red pepper flakes (or diced fresh serrano chile)

Instructions

  1. Pleace the washed, dried and torn lettuce (or greens) at the bottom of a large salad bowl.

  2. Cut off the kernels of the 2 cobs of cooked or grilled corn and add to the salad bowl.  If desired, half the grape tomatoes, then add to the salad.

  3. Peel the cucumber, if desired. Cut in half lengthwise, then slice. Cut the avocados in half, remove the pit. Cut into dices inside the peel, then use a spoon to scoop out the avocado dices and add everything to the bowl.

  4. Add the diced red onion and chopped cilantro to the salad bowl.

  5. Drizzle with olive oil, add salt & pepper to taste, add lime juice and red chili flakes (or diced serrano chile) for a spice kick. Toss everything gently with serving utensils and adjust seasoning or olive oil as needed.

  6. Serve with any summer dinner. This works especially well for BBQs and even alongside a simple pizza.