We're getting into the heart of summer produce and there's no better way to celebrate than with an Avocado Corn Salad loaded with fresh herbs, tons of lime and a little hint of garlic!
Table of Contents
Why I Love This Recipe
I've been holding on to this Avocado Corn Salad recipe since the end of last summer!! We were doing 2-3 dinner parties a week and this avocado corn salad made an appearance at just about every single meal. It's packed with flavor from the corn, avocado, poblanos and garlic and makes for the perfect side dish. Serve it up with chicken, steak, fish, pasta, or a loaded power salad and it's the quintessential summer meal. If you love this recipe, you will be obsessed with my flavor-filled Chili Lime Creamed Corn and the Mexican Grilled Corn. A must-try! And, if you're not in the mood for a salad, this combination also tastes great on toast, check out the charred corn and goat cheese avocado toast.
Ingredients & Substitutions
- Olive Oil
- Red Onion
- Green Onions
- Garlic
- Poblano Peppers
- Corn on the Cob
- Chives
- Basil
- Lime
- Avocado
- Kosher Salt
- Cracked Black Pepper
*For a full list of ingredients please see recipe card below.
How to Make Avocado Corn Salad
Step 1: In a large skillet, heat the oil over medium high heat. Add the onion and poblano and sauté for 5-7 minutes until translucent.
Step 2: Add the green onions, and garlic and sauté for 60 seconds.
Step 3: Add corn and season with salt and pepper- Grill the corn on an indoor or outdoor grill until lightly charred. Remove kernels from the cob. If you want to see how charred I let these go, watch the Avocado Corn Salad video here!
Step 4: Remove from heat and taste and adjust as needed. Transfer the Avocado Corn Salad to a serving bowl and let cool slightly.
Step 5: Add the herbs, lime, avocado, salt and pepper to toss to combine. Serve with extra limes if desired.
How to Store Avocado Corn Salad
This salad is best eaten fresh. If you absolutely need to prep ahead, you can prepare all the grilled components, and add all the fresh components- herbs, lime and avocado when it is time to serve.
Tips and Tricks
- You can eat corn raw or cooked! If you've never had it raw before, it's excellent and you'll be obsessed!
- Grilled Corn is usually done in about 5-10 minutes over high heat. You just want to char it until it's charred around the entire cob, then remove and slice off the kernels and use as needed.
- If you prefer to boil your corn: just bring a large pot of water to a boil and drop the cobs in for 5 minutes. Remove after 5 minutes, cool and then slice off the kernels and use as needed.
More Corn Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Avocado Corn Salad
Ingredients
- 2 tablespoons olive oil
- 1 red onion, finely diced
- 3 green onions, sliced
- 4 cloves garlic, roughly chopped
- 2 poblano peppers, finely diced
- 5 ears corn on the cob, husks removed and cleaned
- ½ cup chopped chives
- ½ cup torn basil
- 1 lime, juiced (plus more to taste)
- 1 ripe avocado, cubed
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Grill the corn on an indoor or outdoor grill until lightly charred. Remove kernels from the cob.
- In a large skillet, heat the oil over medium high heat. Add the onion and poblano and sauté for 5-7 minutes until translucent. Add the green onions, and garlic and sauté for 60 seconds. Add corn and season with salt and pepper.
- Remove from heat and taste and adjust as needed. Transfer to a serving bowl and let cool slightly. Add the herbs, lime, avocado, salt and pepper to toss to combine. Serve with extra limes if desired.
Notes
- You can eat corn raw or cooked! If you’ve never had it raw before, it’s excellent and you’ll be obsessed!
- Grilled Corn is usually done in about 5-10 minutes over high heat. You just want to char it until it’s charred around the entire cob, then remove and slice off the kernels and use as needed.
- If you prefer to boil your corn: just bring a large pot of water to a boil and drop the cobs in for 5 minutes. Remove after 5 minutes, cool and then slice off the kernels and use as needed.
This is one of the BEST Summer recipes! I get many compliments and requests for the recipe. I do like to add cilantro to the recipe.
So so good! I oven-roasted the corn instead of grilling (it just was easier today) but otherwise followed the recipe exactly. Served it with your mojo chicken thighs and rice + black beans - and I think this will be my go-to meal for entertaining this summer!
Incredible! Highly recommend!
I made this for dinner along with grilled chicken and it was delicious.