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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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American, Mexican
Keyword: avocado, corn
Calories: 248kcal


  • 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. 


Calories: 248kcal | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 1mg | Potassium: 1mg | Calcium: 1mg | Iron: 1mg