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Home » salad » Avocado Corn Salad

Avocado Corn Salad

Published: Jun 24, 2019 · Modified: Mar 17, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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18 minutes 7 Comments

Avocado corn salad with fresh basil, tomatoes and feta is a refreshing summer salad. This post contains affiliate links. 

Avocado corn salad in a glass bowl.

I throw together quick salads all the time for lunch, but I don’t usually write down the recipes. In fact, a lot of salads aren’t really “recipes” per se–it’s like a soup in that way. My salads are based on whatever I find in my fridge–I always have plenty of local fruits and vegetables available as well as fresh herbs, which are really what take salads to the next level.

This salad uses fresh basil, but cilantro or mint would also be delicious. The truth about most salads is that you can really swap in and out ingredients as you please. You don’t like cilantro? Swap for parsley. Tomatoes aren’t your thing? Use bell peppers instead.

Once you get to know what flavours you like and don’t like and what works together/doesn’t work together, you’re one step closer to becoming an even better cook.

The corn for this recipe is blanched in a pot but you could definitely char the corn on the grill for some grill marks and flavour, you could even replace the fresh corn with frozen (thawed) or canned corn, but when fresh is available, it can’t be beat.

How to blanch fresh corn

Bring a large pot of salted water to a rolling boil, drop shucked ears of corn into the boiling water and cook for 2-3 minutes. Remove corn from water (I like to use tongs with silicon tips here so the corn doesn’t slip away) and run immediately under cold water (or place into an ice bath)–I usually just run under cold water since I never have ice in my freezer (tiny, condo-sized freezer problems).

Once the corn is cool enough to handle, I slice the kernels off the cob. See the video below for my favourite hack for cutting kernels off the cob without them going all over your kitchen. This is a great hack to use when preparing corn for any kind of corn salad recipe.

I want to prep this salad ahead of time, but how can I stop the avocado from going brown?

This recipe uses white wine vinegar in the dressing, but if I’m prepping this recipe ahead of time, I sprinkle everything with the juice of one lime–this helps to stop the avocado from going brown. Make sure to stir it in really well so all the avocado chunks are coated with the lime juice.

Closeup of avocado corn salad with cherry tomatoes, feta, red onion and thinly sliced basil.

This salad is vegetarian, but if you want something plant-based, just leave out the feta cheese and you’re good to go. My other tip for making this dish is to ensure you are using a very small clove of garlic–not one of those gigantuous cloves I’ve found recently. If you can’t find something small, use your best judgement and use half or a quarter of the clove.

You can always add more garlic, but it’s hard to lessen the flavour of garlic in a dish.

Avocado corn salad in a glass bowl.

Avocado Corn Salad

Author: Louisa Clements
4 from 4 votes
Avocado corn salad with fresh basil, tomatoes and feta is a refreshing summer salad. 
Pin Print
Prep: 15 minutes
Cook: 3 minutes
Total: 18 minutes
servings icon
Servings: 6 servings

Ingredients

  • 3 ears of corn, shucked
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 very small clove garlic, grated
  • ½ jalapeno, seeded and minced
  • 2 avocados, diced
  • 1 ½ cups cherry tomatoes, halved
  • ½ red onion, finely diced
  • ¼ cup crumbled feta
  • 2 tbsp thinly sliced fresh basil
  • ¼ tsp salt

Instructions

  • Bring a large pot of salted water to a rolling boil, drop shucked ears of corn into the boiling water and cook for 2-3 minutes. Remove corn from water and run immediately under cold water (or place into an ice bath). Cut kernels off the cob.
  • In a large bow, whisk olive oil with vinegar, garlic and jalapeno. Add corn kernels, avocados, cherry tomatoes, red onion and crumbled feta. Toss to coat in dressing. Sprinkle with basil and salt, toss again and serve.

Notes

Tip: If you're prepping this salad ahead of time, sprinkle the finished salad with the juice of one lime and give it a good stir--you want to ensure the avocado chunks are coated with lime juice to stop them from browning.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: easy, gluten free, lunch, quick recipes, salad, side dish, vegetarian
Nutrition Facts
Avocado Corn Salad
Amount Per Serving
Calories 236 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 183mg8%
Potassium 541mg15%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 5g6%
Protein 4g8%
Vitamin A 438IU9%
Vitamin C 20mg24%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

Let me know if you give this avocado corn salad a try in the comments below. 

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Comments

  1. Shirley Clements

    June 10, 2020 at 6:26 pm

    This salad looks soooo delicious!
    ★★★★★
    Reply
  2. Ann

    November 26, 2019 at 5:13 pm

    Hello Lou! I made this vegetarian avocado corn salad yesterday. I followed your recipe precisely, and it turned out fantastic. Not only is it delicious but also looks lovely. I especially like that the salad is sooo colorful. Thank you so much for sharing the idea and all of your useful tips. They helped me avoid mistakes. Look forward to your new awesome recipes. Keep it up! Best wishes, Ann
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      December 22, 2019 at 8:39 pm

      I'm so glad you enjoyed this Ann! I really appreciate the kind words and I'm so glad that my recipes & tips have helped you. That means a lot!
      Reply
  3. Margaret

    July 09, 2019 at 3:58 pm

    I tried this dish and it was really bland
    ★☆☆☆☆

    1 star

    Reply
    • Louisa Clements

      July 19, 2019 at 9:08 am

      I'm sorry you found it bland Margaret! I'd try to make sure you're using the freshest, local corn and tomatoes for more flavour. You can also add more salt and acid (increase the vinegar) to adjust.
      Reply
  4. Colleen

    June 27, 2019 at 10:51 am

    I am going to make this for our Canada Day celebrations which is this weekend! Sounds really good! I've got a hack for cutting corn off the cob, almost like yours. I use an Angel food cake pan, and slice the kernels off with an electric knife. Have done it this way for years, and all the kernels drop right into the pan as well.
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      July 19, 2019 at 9:08 am

      I hope you enjoyed the salad, Colleen! The angel food cake pan sounds like a great hack for cutting corn off the cob!
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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