This Summer Corn Salad combines avocados, tomatoes, red onion, and jalapeños with a cilantro lime dressing to make a perfect light, refreshing, and easy side dish for summer!
Summer corn salad – it doesn’t get more summer then this does it?!!?
When I hear corn I immediately think summertime. I’m not even sure if you can get fresh corn in the winter. I don’t really like canned veggies, so I don’t really eat it any other time than the summer.
Unless it is holding together my taco or being dipped in guacamole 😜😆
Corn brings me back to when I was younger and we would spend every weekend at my family’s beach house. There was a fruit and vegetable stand right across the street from our neighborhood that would have fresh corn and other seasonal produce.
There were actually a few stands and my mom would know which ones had the freshest and best tasting corn. We would grill it, along with some seafood and other veggies, and enjoy a (mostly) relaxing dinner on the deck.
I say mostly because my family is pretty crazy, so nothing is ever truly relaxing haha. Gotta love them though.
This tomato corn salad embodies those old memories with some new twists. I love when corn is on the cob, but I decided to take it off so we can avoid immediately having to floss afterwards. The corn is raw since it is so fresh during the summer and you can’t beat the sweetness it has.
I added in some juicy fresh tomatoes, creamy avocado, and a little kick from the jalapeño. And then it is all tossed with an easy and flavorful cilantro lime dressing.
Looks like I really am taking on this Texas living. Jalapeño and cilantro in everything haha!
Summer Corn Salad with Tomato and Avocado
No cooking, 9 ingredients, and 15 minutes to make! It doesn’t get much easier than this. Here is what you need to make summer corn salad:
- fresh sweet corn – you can use white or yellow or a mix of both
- cherry tomatoes
- red onion
- lime juice
- olive oil
- red pepper flakes
- salt and pepper
Start off by prepping your veggies. First, cut the corn away from the cob. To do this, I trim off the stem so it is able to stand upright. Then just run your knife along the cob to remove the kernels. It gets a little messy, but only takes a minute or two.
Then chop your tomatoes, avocado, red onion, and jalapeño. You can either half or quarter your tomatoes depending on how big they are. Add all the veggies to a large bowl.
Next make the cilantro lime dressing. Finely chop up the cilantro and add it along with the the lime juice, olive oil, red pepper flakes, and salt and pepper to a small glass. Mix well to combine and adjust according to taste. Pour over top of the corn salad and mix well to combine.
Season to taste – I added a little more salt and pepper – and that’s it!!
We ate this avocado corn salad straight up served alongside some meat and veggies, but it would be great in salads, tacos, on burgers, and even as a dip for chips.
Corn chips dipped into Mexican corn salad? Sure why not, I won’t judge you.
Meal Prep Summer Corn Salad
This Mexican corn salad is great for meal prep! The longer it sits the more the flavors come together. And you can serve it on the side of so many things for a quick and easy meal.
The only thing I would do when meal prepping, is to wait to add the avocado if you aren’t going to eat it for a few days. The lime juice will help stop the browning, but the longer it sits, the more brown the avocado will get.
It still tastes good, just not as good for presentation if you are taking it to a party or BBQ.
If serving it to others and not eating it right away, prep the other ingredients and then just stir in the avocado shortly before you are ready to serve. We went through it pretty quickly in our house (just a day with 3 people!), so double or triple the recipe if feeding a crowd.
More Summer Vegetable Recipes
Raw Summer Corn Salad with Tomato & Avocado
- 4 ears of white or yellow corn, cut off the cob (3.5 cups/485 grams)
- 2 1/2 cups cherry tomatoes, halved or quartered (400 grams)
- 1 cup diced red onion (120 grams)
- 1 large avocado, diced (165 grams)
- 1 jalapeño, diced (leave seeds for more heat)
Cilantro Lime Dressing
- 1/2 cup packed cilantro, finely chopped
- 1/4 cup lime juice (about 1-2 limes)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- Add the corn, tomatoes, avocado, onion, and jalapeno to a large bowl and set aside.
- Make the dressing. Combine all ingredients into a small bowl or glass jar and whisk until incorporated.
- Pour the dressing over the corn salad and mix well to combine. Season to taste and enjoy!
This recipe was previously posted and was updated this year!
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