Avocado Corn Salad (VIDEO) Recipe

I love creating this Corn Tomato Avocado Salad that sparkles with grilled corn kernels, ripe avocado cubes, cherry tomatoes, and finely chopped red onion. The hint of jalapeño, fresh cilantro and lime, along with extra virgin olive oil, ties these flavors together in playful balance that keeps me coming back.

I recently tried out a pretty awesome recipe that totally surprised my taste buds. I grilled four ears of corn until they had those perfect char marks, then cut off the kernels.

I combined that with two ripe avocados cubed, a pint of cherry tomatoes halved, and a finely chopped red onion for that extra tangy kick. If you like a bit of heat, toss in a minced jalapeño—seeded of course.

Then, a splash of lime juice and a drizzle of extra virgin olive oil tied everything together, while a handful of fresh cilantro added a lovely burst of flavor. I was reminded of those amazing ideas from Corn Avocado Red Onion Salad and Corn Tomato Avocado Salad recipes i’ve seen before and it turned out super refreshing.

This salad almost disappears at gatherings because it brings such a bold, fresh taste that everyone loves.

Why I Like this Recipe

I like this recipe because:
1. I love how the grilled corn gives it a smoky, charred flavor that makes the salad feel extra special.
2. I really enjoy how fresh and colorful it is, with the creamy avocado and bright tomatoes making every bite interesting.
3. I appreciate that it’s super simple to make but still packs a punch of flavor thanks to the tasty lime and olive oil dressing.
4. I like the mix of textures and a bit of heat from the jalapeño instilling a fun twist that keeps me coming back for more.

This Avocado Corn Salad is a really bright and feel good dish. Its mix of grilled corn, creamy avocado, and juicy cherry tomatoes make it a flavorful combo that’s hard to beat. I love how the red onion and cilantro add extra zing and the lime juice and olive oil dressing ties everything together so nicely. Its fresh, simple ingredients make it a crowd pleaser that always disappears way too fast.

Ingredients

• Corn kernels provide natural sweetness and essential carbohydrates for energy boost.
• Avocados are loaded with healthy fats and fiber that keep you satisfied.
• Cherry tomatoes bring a juicy burst of mild sweetness rich in vitamin C and antioxidants.
• Red onions add a mild zest and a pinch of fiber with a slight crunch.
• Jalapeño pepper gives subtle heat and boosts flavour while balancing the creaminess.
• Fresh lime juice adds a tangy note that elevates and enlivens all ingredients.
• Cilantro brings a herbaceous aroma and vibrant freshness that rounds out the salad.
• Extra virgin olive oil coats the salad lightly adding smooth flavor and heart healthy fats.
• Salt and pepper season the salad amplifying natural flavours and creating balance.

Ingredient Quantities

• 4 ears of corn, husked, grilled, and cut off the kernels
• 2 ripe avocados, pitted, peeled, and cubed
• 1 pint cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded and minced (optional if you like a little heat)
• A good handful of fresh cilantro, roughly chopped
• Juice of 1 lime
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

How to Make this

1. Start by grilling the 4 ears of corn until they get a nice char then cut the kernels off and set them aside.

2. Cut the 2 ripe avocados into cubes after pitting and peeling them.

3. Halve the pint of cherry tomatoes and toss them in a large bowl.

4. Finely chop the small red onion and add it to the mix.

5. If you’re into a little heat, mince the jalapeño pepper (make sure to seed it first) and add that in too.

6. Roughly chop a good handful of fresh cilantro and mix it with the other veggies.

7. Squeeze the juice of one lime over the salad, making sure to catch any stray seeds.

8. Drizzle 2 tablespoons of extra virgin olive oil over everything.

9. Season with salt and pepper according to your taste.

10. Give everything a gentle toss so the dressing coats all the ingredients well and serve immediately. Enjoy!

Equipment Needed

1. Grill – to get a good char on the corn
2. Tongs – for handling the corn while it cooks
3. Chef’s knife – for all the chopping work (corn, avocado, onion, etc)
4. Cutting board – to safely chop all the veggies
5. Large mixing bowl – to toss everything together
6. Citrus juicer – to squeeze out the lime juice neatly
7. Measuring spoons – to measure out the olive oil, salt, and pepper accurately

FAQ

Avocado Corn Salad (VIDEO) Recipe Substitutions and Variations

• If you don’t have fresh corn on the cob, you can use frozen corn kernels (just thaw ’em and quickly sauté to get that grilled flavor).
• If you’re short on ripe avocados, try using diced cucumbers or even a bit of hummus stirred in for that creamy texture, though it won’t taste exactly the same.
• No cherry tomatoes? Regular tomatoes diced into small pieces work just fine, but make sure they’re firm so you still get that burst of flavor.
• If red onion is too strong for you, a white onion or even a milder shallot (if available) can be a good swap.
• Not into the heat of a jalapeño? Use a small diced red bell pepper instead; it’ll give a nice crunch without the spicy kick.

Pro Tips

1. When you grill the corn, try brushing it with a bit of oil first so it doesn’t stick and dries out; a light char is great so dont overdo it.
2. Avocados brown real quick, so either chop them right before servin or toss them in a little extra lime juice to slow the process down.
3. Give a good whisk to your lime, olive oil, salt, and pepper mixture before addin it to the salad so the flavors mix evenly and every bite is tasty.
4. If you’re addin the jalapeño, be careful with the seeds—you can take them out if you want it milder, but if you like a real kick, leave a few in for that extra heat.