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Avocado corn salad in a glass bowl.
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3.67 from 3 votes

Avocado Corn Salad

Louisa Clements
Avocado corn salad with fresh basil, tomatoes and feta is a refreshing summer salad. 
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Servings 6 servings


  • 3 ears of corn, shucked
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 very small clove garlic, grated
  • 1/2 jalapeno, seeded and minced
  • 2 avocados, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/4 cup crumbled feta
  • 2 tbsp thinly sliced fresh basil
  • 1/4 tsp salt


  • 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.


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.
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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.