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Corn, Avocado and Cilantro Salad is perfect for a simple side dish that can be mixed up ahead of time or right before you’re ready to eat. It’s one of my favorite ways to use fresh sweet corn!

Overhead view of Corn, Avocado & Cilantro Salad

A Simple Summer Side Dish With Corn

Living in the Midwest, we always have an abundance of corn this time of year. There’s Sweet Corn for sale on nearly every corner, at the Farmer’s Market, in stores and available from your neighbor. We even have an annual Sweet Corn Festival in my town where ears of corn are sold right along side hamburgers and hot dogs.

My kids love corn right off the cob. But, I like to get a little creative from time to time and create other dishes with our favorite local vegetable.

Close-up view of Corn, Avocado & Cilantro Salad

Easy Corn, Avocado, and Cilantro Salad Recipe

This recipe serves 4-6 people, but it can be adapted easily to however many people you have. Just double or triple the ingredients and you’re good to go! This is the type of easy side dish that’s great for when you’re hosting a barbecue because it’s so easy to make, it frees up your time to handle your main dishes on the grill.

With the cilantro and avocado, this Corn, Avocado & Cilantro Salad has a Tex-Mex flair that complements tacos, burrito bowls, and even nachos, but it’s just as good with grilled chicken or paired with a burger.

Ingredients + Variations

Here’s what you’ll need to make Corn, Avocado, and Cilantro Salad:

  • Corn – You’ll need 4 ears of fresh corn on the cob. While you can use frozen if it’s not in season, I highly recommend sticking with fresh corn if it’s available. Nothing beats it!
  • Cilantro – Not a cilantro fan? You can use basil or parsley instead if you prefer.
  • Avocado – Avocado adds a creamy element without any dairy.
  • Grape or cherry tomatoes – You can also dice a regular-size tomato and use that instead.
  • Olive oil – Avocado oil will work too if that’s what you have on hand.

Corn, Avocado & Cilantro Salad ingredients in glass bowl

How to Make Corn, Avocado, and Cilantro Salad

1. Cook the Corn

Boil the corn in a large stockpot filled with water for about 10 minutes, or until the kernels are tender when pierced with a fork.

2. Prepare the Veggies

Remove the corn from the stockpot and let it cool on a cutting board. Use a knife to remove the kernels from the cob. Halve the tomatoes, cut the avocado into chunks, and coarsely chop the cilantro.

3. Mix the Ingredients

Combine all of the ingredients in a large bowl and toss to combine. Serve warm, chilled, or at room temperature.

FAQ

What does Corn, Avocado, and Cilantro Salad go with?

The best thing about this recipe is that it goes with everything! It works well with Tex-Mex cuisine, but it’s also just as good with burgers, grilled chicken, pork, fish, or even tucked into a bento box for a school or work lunch.

You can even add some as a topping on your Avocado Toast!

How should I store Corn, Avocado, and Cilantro Salad?

Store this salad in a resealable container in the refrigerator. If you’re making it in advance, you might want to leave out the avocado and add it right before serving to make sure it’s as fresh as possible.

Can I use frozen corn in Corn, Avocado, and Cilantro Salad?

You can substitute frozen corn for fresh but it’s definitely not quite the same! Because this recipe is so simple, the flavor and texture of the corn is important. Frozen corn is not as flavorful and it has a tendency to be a bit soggy.

Corn, Avocado & Cilantro Salad in glass bowl

More Reader Favorite Corn Recipes

Do you love corn? Then you’ll love these reader favorite recipes!

Corn, Avocado, and Cilantro Salad

This Corn, Avocado and Cilantro Salad is perfect for a simple side dish that can be mixed up either ahead of time or right at dinner time.
No ratings yet
Course: Salad, Side Dish
Cuisine: American, Mexican
Author: Kasey Schwartz
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients  

  • 4 large ears of corn
  • 1 small bunch cilantro
  • 1 large avocado
  • 1 pint grape or cherry tomatoes
  • 2 tbsp olive oil

Instructions 

  • Add shucked ears of corn to large stock pot of water. Bring to a boil for about 10 minutes or until corn is tender.
  • Cool slightly on cutting board before removing corn from cob by slicing straight down with a large chef's knife or other sharp knife.
  • Add corn to serving bowl.
  • Cut avocado into bite size pieces, halve the tomatoes, and add both to the corn.
  • Chop up cilantro and add to bowl.
  • Pour in olive oil and mix all ingredients together. Serve warm, cold, or room temperature. 

Nutrition

Calories: 248kcal | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 1mg | Potassium: 1mg | Calcium: 1mg | Iron: 1mg
Keyword: avocado, corn
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

Hi, I’m Kasey, Founder of All Things Mamma – where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus – tips and tricks for living your best life!

Comments

  1. Just made this and it is so delicious!!! Great addition to our black bean enchiladas tonight! Thanks so much for sharing this recipe. Will be a go-to for this summer.

  2. Looking great! Corn is one of the favorites at our place 🙂

  3. I woke up craving guacamole. Your recipe has made me want it more!

  4. That looks so light and fresh!

  5. This is going to be a hit at my house!

  6. Crystal @ Simply Being Mommy says:

    This looks really yummy!

  7. I love EVERY ingredient in this!

    1. Such simple – yet delicious ingredients.

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