Corn, Avocado, and Cilantro Salad is a perfect combo 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!
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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 alongside 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 vegetables.
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 For Corn, Avocado, and Cilantro Salad
See recipe card below this post for ingredient quantities and full instructions.
- 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.
How to Make Corn, Avocado, and Cilantro Salad
- 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.
- 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.
- Mix the Ingredients: Combine all of the ingredients in a large bowl and toss to combine. Serve warm, chilled, or at room temperature.
If you are preparing this salad ahead of time, skip prepping the avocado and put it right in before you serve it. There is a chance that it could turn brown while sitting out, so you are best to add it in right before you serve the salad.
How To Store Corn, Avocado, and Cilantro Salad
If you have leftovers of the salad, keep everything in an airtight container in the refrigerator. The avocados might turn brown in color after a few days in the fridge, so try and eat any leftovers fast to resume the freshness of the salad.
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 to your Avocado Toast!
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.
Yes! The salad is fairly basic and takes on other flavors well. Add in red onions, black beans, or cucumbers for a heartier salad.
Corn, Avocado, and Cilantro Salad
- 4 large ears of corn
- 1 small bunch cilantro
- 1 large avocado
- 1 pint grape or cherry tomatoes
- 2 tbsp olive oil
- 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.