Welcome to our second Summer Salad Session!! This corn and avocado salad is everything.. use it as a dip, serve it on top of your favorite protein, or enjoy it right on the side. Either way, it’s a winner.
Here’s how it comes together:
4 ears of sweet corn, husk and silk removed(grab 5 if yours are on the smaller side)
Juice of 1 lime (press and roll it for about 30 seconds first to release the juices.. and if it’s not very juicy, use a second one)
1 tsp sea salt
8 oz cherry tomatoes, quartered (I love flavor bombs or any sweet cherry tomato here)
½ small red onion, diced small
1 fresh jalapeño, seeds and ribs removed, diced small
¼ cup cilantro or parsley, minced
1 tsp chili powder
1 tsp cumin
1 large avocado, diced
Cut the corn off the cob and add it to a large bowl with the lime juice and salt. Massage with your hands, remove any remaining silk, then let it sit for about 5 minutes. While the corn is doing its thing, go ahead and chop your tomatoes, red onion, jalapeño, and herb of choice. This is a great way to save time! For the jalapeño, skip removing the stem first. Just lay it flat and cut the flesh off the sides the same way you cut corn off the cob. This keeps the ribs and seeds intact so they’re easy to leave behind. Once your corn is ready, add the tomatoes, red onion, jalapeño, cilantro or parsley, chili powder, and cumin. Toss, then fold in the avocado and give it one final toss. That’s it!!
If you're looking to elevate your summer meals, this corn and avocado salad is a fantastic addition. One of the things I love most about this recipe is the use of raw corn which gives the salad a wonderfully sweet crunch and saves cooking time. Massaging the corn with lime juice not only enhances the flavor but also helps to tenderize it slightly, releasing that fresh, juicy essence. For those who appreciate some heat, including the jalapeño with seeds removed is key to controlling the spice level. I recommend trying fresh herbs like cilantro or parsley, depending on your preference — cilantro offers a zestier profile while parsley lends a mild, fresh note that complements avocado well. Adding chili powder and cumin introduces a warm, smoky depth that rounds out the salad beautifully. A tip to save time is to prepare the chopped vegetables while the corn is resting after massaging. Cutting the jalapeño by slicing off the sides rather than removing the stem first can make the prep easier, keeping seeds and ribs intact so you can easily leave them out if you prefer less heat. Serving suggestions for this salad are endless. I personally enjoy it as a topping on grilled chicken or fish, which adds a burst of freshness and texture. It also works great as a colorful dip alongside tortilla chips for a casual snack or party setting. This vibrant salad is not only delicious but also provides a nutritious boost with healthy fats from the avocado and antioxidants from the tomatoes and herbs. For added protein, consider mixing in some black beans or chickpeas to make it a more filling meal. In my experience, the balance of flavors—sweet corn, tart lime, spicy jalapeño, and creamy avocado—makes this dish incredibly crave-worthy during hot summer days. Plus, it’s simple enough that you can whip it up quickly and enjoy a refreshing, wholesome salad any time.