A simple, super tasty Corn Salad made with fresh or canned corn, avocado and juicy tomatoes, finished with a fresh lime dressing. I love the combination of flavours in this salad combined with the creamy avocado!
Just a great Corn Salad
This is a very typical salad I make with corn. Especially when corn is in season – I absolutely love making this with freshly cooked ears of corn.
Having said that though, I make this quite often with canned corn too. For both convenience and also when corn isn’t in season – though actually, here in Australia, corn is pretty good value most of the year round.
How to cut corn kernels off the cob
Avocado, on the other hand, seems to be outrageously expensive for about half the year, during which time I refuse to succumb to my avocado cravings. So I just leave it out, or add something else like cucumbers to make it a crunchier, fresh version.
This Corn Salad is finished with coriander/cilantro – my favourite herb with corn – but it also works really well with parsley and dill.
And I don’t make the dressing separately, I just pour the lime or lemon juice straight over the salad, some lime juice, salt and pepper, then toss. Delish! – Nagi xx
MAKE A MEAL OF IT!
- Garlic Prawns/Shrimp – great pairing. Plump garlicky prawns/shrimp and the juicy, sweet, freshness of this Corn Salad!
- With quick Garlic Chicken Thighs, Honey Garlic Chicken or this very popular Juicy Baked Chicken Breast
- Serve on the side of anything Mexican – or stuff into Tacos
- With Lemon Honey Glazed Salmon (or actually, any non Asian salmon recipe)
- Side for Roast Chicken. In summer, I like making Slow Cooker Lemon Garlic Roast Chicken (no heating up house with oven!) and serving it with this corn salad.
Corn Salad with Avocado
Watch how to make it
Corn Salad with Avocado
- 2 corn on the cob (or 400g / 14 oz canned corn, drained)
- 1 avocado , cut into large dice
- 200 g / 7 oz cherry tomatoes , halved (or 2 large tomatoes, cut into large dice)
- 2 shallots / scallions , finely sliced or 1 small red onion finely chopped
- 1/3 cup finely chopped coriander/cilantro (or parsley)
- 2 tbsp lime juice or 1 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper
- Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
- Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.
Life of Dozer
I swear this dog just has no concept of his own size 🙄