Avocado Corn Salad

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!

A white bowl with grill corn and avocado salad, garnished with lime wedges and herbs and a fork and spoon.


 

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!

Ingredients & Substitutions

Mise en place of all the ingredients to make Avocado Corn Salad
  • 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

A skillet with finely chopped onion and poblano peppers being sautéed.

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.

A skillet with sautéed finely chopped onion and poblano peppers, and chopped green onions and garlic just added.

Step 2: Add the green onions, and garlic and sauté for 60 seconds.

A skillet with sautéed onions and peppers to make avocado corn salad, and grilled corn just added.

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!

A bowl with avocado corn salad, topped with chopped chives, basil and avocado.

Step 4: Remove from heat and taste and adjust as needed. Transfer the Avocado Corn Salad to a serving bowl and let cool slightly.

A bowl with avocado corn salad, and a small glass mixing bowl on the side with lime wedges.

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.
An overhead close-up shot of avocado corn salad, with lime wedges.

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 from www.whatsgabycooking.com (@whatsgabycookin)

Avocado Corn Salad

Author: Gaby Dalkin
5 from 16 votes
A bright herby Avocado Corn Salad with plenty of lime juice and a hint of garlic! This makes for the perfect summer side dish!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Tex Mex, Southwestern
Servings 6 people

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.

Nutrition Information

Calories: 121kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 6mg | Potassium: 312mg | Fiber: 4g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 44mg | Calcium: 31mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

25 Comments

  1. 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!!

    1. Has anyone added cherry tomatoes to this? I have extra and was wondering if flavors would go. Thank you!

  2. 5 stars
    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!!

  3. 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!

  4. 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).

  5. 5 stars
    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!

  6. Looks so good! Could I substitute frozen corn? If so how much would be equivalent to 5 ears?

    Thank you for the recipe 🙂

  7. 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!

    1. I do - check out my IGTV and any of the corn recipes on there will show you how I slice it off the cob

  8. 5 stars
    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!!!

  9. 5 stars
    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 !!

  10. 5 stars
    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!

  11. Love this! I added diced red pepper for color and come cubed feta. As well as some lime zest for brightness! A-mazing!

5 from 16 votes (5 ratings without comment)

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