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 big loaded 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. A must-try!
Ingredients
- Olive Oil
- Red Onion
- Green Onions
- Garlic
- Poblano Peppers
- Corn on the Cob
- Chives
- Basil
- Lime
- Avocado
- Kosher Salt and Cracked Black Pepper
*For a full list of ingredients please see recipe card below
Instructions
- 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!
- 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 the Avocado Corn Salad 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.
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.
Had our neighbor over for dinner and made this for the first time tonight. We all loved it, and I will definitely be making it again soon!!
This is my favorite summer salad! I have made it several times this summer. My friends have all asked for the recipe. I have been adding cilantro to the salad as well. So yummy!!
I made this last night, and it was phenomenal!! I have pesto perpetuo basil growing, and I had to harvest a bunch of it. It worked soooo well in this and was a huge hit at dinner! Thank you!
Can't wait to make this! Any ideas for hiding protein in here? Early pregnancy and major aversions over here to chicken (and lots else).
Made this as a side dish for the 4th of July & it was perfect!! The slight char on the corn and the poblano peppers……chef’s kiss!! Will make all summer long!
Looks so good! Could I substitute frozen corn? If so how much would be equivalent to 5 ears?
Thank you for the recipe 🙂
absolutely! I'd do about 1 1/2 - 2 cups
Do you have any tips for removing kernels from the corn cob? I always make a horrible mess with kernels and "corn juice" flying all over. This recipe looks great!
I do - check out my IGTV and any of the corn recipes on there will show you how I slice it off the cob
Can I make this a day ahead?
yes! but don't add the avocado until right before serving
...was going to ask same question! thanks!
yes but don't add the avocado until right before serving
Made this tonight and wow was it good! I used raw corn that was super fresh and followed the rest of the recipe exactly. Tastes like summer, bright flavors and light. Served with the ground chicken tacos and skinny margs. Make this now!!!
Delicious! What a perfect summer side dish! I didn't have green onion on hand but it was still wonderful. Will definitely make again. Fresh corn and basil and lime are key ingredients !!
Delicious!!! I could not get poblano 's so substituted green peppers and added a bit of smoked paprika, SO good, this salad will definitely be on rotation this summer!
This is so easy to make and tastes great.
Love this! I added diced red pepper for color and come cubed feta. As well as some lime zest for brightness! A-mazing!
Thank you for another delicious recipe and for giving the number of servings!
This has officially become my new favorite!