This vibrant summer corn salad with avocado showcases sweet corn kernels paired with creamy avocado in a zesty lime dressing that celebrates peak summer flavors. The combination of charred corn, buttery avocado, and fresh herbs creates a satisfying side dish that’s equally perfect for backyard barbecues or elegant dinner parties. With minimal cooking required and maximum flavor impact, this summer corn salad with avocado proves that simple ingredients can create extraordinary results.
Recipe Details
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Servings: 6-8 servings
Difficulty: Easy
Table of Contents
Ingredients
For the Salad:
- 6 ears fresh corn, husked and cleaned
- 2 large ripe avocados, diced
- 1 pint cherry tomatoes, quartered
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely minced
- 1 jalapeño pepper, seeded and minced
- 1/3 cup fresh cilantro, roughly chopped
- 2 tablespoons fresh chives, chopped
- 1/4 cup crumbled cotija cheese or feta cheese
- 2 tablespoons toasted pepitas (pumpkin seeds)
For the Lime Vinaigrette:
- 1/4 cup fresh lime juice (about 3 limes)
- 1 tablespoon lime zest
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
Instructions
- Char the corn. Heat a large cast-iron skillet or grill pan over medium-high heat. Place corn ears directly in the dry pan and char for 2 minutes per side, rotating to create even browning on all sides. The kernels should develop golden-brown spots and smell nutty. Total cooking time is about 8 minutes per batch.
- Cool and cut the corn. Let charred corn cool for 5 minutes until safe to handle. Stand each ear in a large bowl and carefully cut downward with a sharp knife to remove kernels, rotating the ear as you work. You should have about 4 cups of corn kernels.
- Prepare the dressing. In a small bowl, whisk together lime juice, lime zest, honey, cumin, chili powder, salt, pepper, and minced garlic. Slowly stream in olive oil while whisking continuously to create a smooth emulsion. Taste and adjust seasoning as needed.
- Prep the vegetables. Quarter the cherry tomatoes and dice the red bell pepper into 1/4-inch pieces. Mince the red onion and jalapeño very finely to distribute their flavors evenly throughout the salad without overwhelming any single bite.
- Prepare the avocados. Cut avocados in half, remove pits, and dice into 1/2-inch cubes. To prevent browning, toss immediately with 1 tablespoon of the prepared lime dressing.
- Combine the base ingredients. In a large serving bowl, combine the charred corn kernels, cherry tomatoes, red bell pepper, red onion, and jalapeño. The residual warmth from the corn will help meld the flavors.
- Add the dressing. Pour the lime vinaigrette over the corn mixture and toss gently with a large spoon to coat evenly. Let the mixture sit for 5 minutes to allow flavors to develop and penetrate the vegetables.
- Finish and serve. Gently fold in the diced avocado, cilantro, and chives, being careful not to mash the avocado. Top with crumbled cotija cheese and toasted pepitas just before serving for maximum freshness and texture contrast.

Tips for Success
Choose corn at peak ripeness. Fresh corn should have bright green husks, golden silk, and kernels that pop with sweet juice when pressed. Avoid ears with dried or brown silk, as this indicates age.
Don’t skip the charring step. Charring corn develops complex, smoky flavors that elevate this salad from simple to spectacular. The slight caramelization adds depth that raw corn cannot provide.
Control the heat level. Remove jalapeño seeds and membranes for mild heat, or leave them in for more spice. Start with half the amount and add more to taste, as heat levels vary significantly between peppers.
Time the avocado addition. Add diced avocado just before serving to maintain the best texture and color. If preparing ahead, store avocado separately and fold in at the last moment.
Toast the pepitas properly. Heat pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they puff slightly and turn golden. This enhances their nutty flavor and adds crucial textural contrast.
Recipe Variations
Mexican street corn style. Add mayonnaise to the dressing, increase cotija cheese, and include a sprinkle of Tajín seasoning for an elote-inspired version that’s equally delicious.
Southwestern twist. Include black beans, diced poblano peppers, and substitute queso fresco for cotija cheese. Add a pinch of smoked paprika to the dressing for extra depth.
Mediterranean approach. Replace cilantro with fresh basil, swap cotija for crumbled feta, and add diced cucumber. Use lemon juice instead of lime for a brighter, more European flavor profile.
Protein-packed version. Fold in grilled shrimp, chicken, or chickpeas to transform this side dish into a complete meal. Four ounces of protein per person works perfectly with these proportions.
Grilled variation. Grill the corn directly over medium-high heat for 8-10 minutes, turning frequently, for even more intense smoky flavor.
Storage Instructions
Optimal freshness window. This summer corn salad with avocado is best enjoyed within 2 hours of assembly when served at room temperature, or within 4 hours if refrigerated.
Component storage strategy. Prepare the corn mixture with dressing up to 1 day ahead and refrigerate covered. Add avocado, herbs, cheese, and pepitas just before serving to maintain optimal texture and appearance.
Leftover management. Store any remaining salad covered in the refrigerator for up to 24 hours. The avocado will darken and soften over time, but the flavors will continue to develop beautifully.
Make-ahead tips. Char corn and prepare dressing up to 2 days in advance. Store separately in the refrigerator and bring to room temperature before final assembly.
Nutritional Highlights
Each serving of this summer corn salad with avocado provides approximately 245 calories with 12 grams of healthy monounsaturated fats from avocado and olive oil. The dish delivers substantial fiber from corn and vegetables, vitamin C from lime and tomatoes, and folate from avocado. The combination creates a nutrient-dense side dish that supports heart health and provides sustained energy without feeling heavy.
Seasonal Adaptations
Late summer abundance. When corn is at absolute peak, try mixing different varieties like white and yellow kernels for visual interest. Add diced peaches or nectarines for natural sweetness that complements the corn beautifully.
Early fall transition. Include roasted poblano peppers and substitute pomegranate seeds for cherry tomatoes. The slight heat and tart-sweet pomegranate create an excellent bridge between summer and autumn flavors.
Winter comfort version. Use frozen corn (thawed and patted dry), add roasted red peppers, and increase the cumin and chili powder for a warming spice blend that works year-round.
Serving Suggestions
Present this colorful summer corn salad with avocado in a large, shallow bowl to showcase the beautiful ingredient distribution. It pairs exceptionally well with grilled meats, fish tacos, or as part of a Mexican-inspired feast. For casual entertaining, serve with tortilla chips as a fresh alternative to traditional salsas.
The salad works beautifully as a potluck contribution since it travels well and improves in flavor as it sits. For elegant presentations, serve individual portions in small glass bowls garnished with extra cilantro and a lime wedge.
This versatile summer corn salad with avocado captures everything wonderful about warm-weather cooking: fresh ingredients, bold flavors, and minimal fuss for maximum impact. The sweet corn and creamy avocado combination creates a satisfying dish that celebrates the season’s best produce while providing the flexibility to adapt based on your preferences and what’s available at the market.