This delicious avocado corn salad is loaded with plenty of freshly grilled corn on the cob kernels, tomatoes, avocado and salty feta cheese. Paired with a simple and light basil olive oil salad dressing is a great side dish for BBQ meats.
If you like corn be sure to check out my other recipes such as Grilled Vegetarian Tostadas, Black Bean and Corn Quesadillas, Veggie Kabobs In The Oven, the word ''corn'' into the search bar.
Jump To
Why you'll like this
- The avocado corn salad is made of fresh, summer seasonal ingredients and with a light olive oil-based dressing.
- Seasonings and corn salad dressing - Keep things easy and season simple.
- Make the salad with freshly cooked corn on the cob or canned corn (I haven’t made it with canned corn but would roughly say you’ll need at least 2 x 15 oz cans for this one). If you do make it this way, please let me know how it went!
- Simple and fresh ingredients make it a great side dish for a BBQ dinner.
Ingredients
- Corn – any type of corn on the cob will do, yellow or white, your call. Yellow does make a beautiful presentation!
- Onion and garlic – optional, but does give a little extra flavor, and combined with corn and mayo mixture does complete the dish.
- Basil - for the salad dressing! Freshly chopped basil or Thai Basil leaves will work here. Alternatively, if you don't like the basil, I'd recommend trying cilantro instead.
- Feta cheese – corn and feta cheese combination is truly irresistible for me, if you can also get some cotija instead, that would be delicious too. Other alternatives are flavored or regular white cheese salad cubes such as from Apetina or similar brands.
Instructions
Grilled Corn prep. Soak the corn in warm water for 15-20 minutes, pat dry. Oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.) Let cool.
Salad dressing. In a small bowl or glass jar, whisk garlic, lime juice, olive oil, apple cider vinegar, basil leaves, sugar, salt, and pepper. Set aside.
Salad Assembly. In a large mixing bowl, add all the salad ingredients except jalapeno and avocado. They will go last.
Once corn is cooked and cooled, cut the kernels off the cob, and place them in a large bowl along with other salad ingredients. Pour in the dressing and lightly toss until all the ingredients are combined. Add avocado and lightly toss them in the salad or leave for garnish.
Garnish with jalapeno, basil leaves. We like to serve this salad with a ton of dinner recipes. However, our favorites include Chicken Broccoli Pasta or Chicken Broccoli Rice Casserole.
Tips
- Corn - the best flavor for the salad will give grilled charred corn, but there are also other ways to cook corn very easily and healthier. Please read below. Also if you like grilled corn be sure to check out my Cajun Corn On The Cob recipe.
- Seasonings - season simply with salt and pepper but I also added sugar, which does bring all the flavors out even more. Start with ½ teaspoon and if you like the flavor add a little more.
- Avocado and lettuce - these ingredients are best to be added last, or right before serving to keep them fresh looking and for the best flavor. Avocado will get dark rather quickly, so my suggestion is to either consume the salad right away after making it or add avocado only when serving to individual plates or on top of the salad as a garnish. Lettuce: Romaine lettuce is preferred for salads, as it is thicker and crunchier.
How To Cook Corn - 3 Ways
- How to Grill corn – Soak the corn in warm water for 15-20 minutes, oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.)
- How to Bake corn – rub the corn with oil and place the corn on a sheet pan in the middle of the oven and bake for 30 min at 425 F (220 C). If you like the corn extra soft (my mom does!) then let it bake for another 25 minutes.
- How to Boil corn/Stovetop instructions – In a large pot, place the corn (remove the husks) and fill fill up with water until it fully covers the corn. Season generously with salt and pepper. Boil time: I know people do this differently, but my way is to take it to a boil and then simmer on medium-low for 10-15 minutes. Taste test for doneness and seasoning again. Optional: After the corn is cooked through, rub with butter or vegetable oil and grill until slightly charred (a grill pan can also be used here). Alternatively, canned corn is easier and quicker to use in this salad.
Cinco De Mayo Recipes
If you looking for more ideas for Cinco de mayo appetizers, browse through this delicious roundup for 35+ Cinco De Mayo Recipes to get more inspiration for your next party.
I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!
Recipe
Avocado Corn Salad
INGREDIENTS
Salad
- 5 ears of corn
- salt and pepper to taste
- 1 cup lettuce (chopped)
- 1 small red onion (diced or thin circles)
- 2 tablespoon feta cheese (crumbled or cut into small cubes)
- 1 large avocado (diced into about 1-inch size)
- 1 medium jalapeno (for garnish, sliced)
- 1 pint of cherry or plum tomatoes (cut in half)
Basil Salad Dressing.
- 1 tablespoon freshly squeezed lime juice
- 10-15 basil leaves (chopped + few leafs for garnish)
- 2 tablespoon olive oil
- 2 teaspoon apple cider vinegar
- ½ -1 teaspoon sugar
- 1 garlic clove (minced)
- Pinch of salt
- Pinch of black coarse pepper
INSTRUCTIONS
- Grilled Corn prep. Soak the corn in warm water for 15-20 minutes, pat dry. Oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.) Let cool.
- Salad dressing. In a small bowl or glass jar, mix garlic, lime juice, olive oil, apple cider vinegar, basil leafs, sugar, salt, and pepper. Set aside.
- Salad Assembly. In a large salad bowl, add all the salad ingredients except jalapeno and avocado. They will go last.
- Once corn is cooked and cooled, cut the kernels off the cob, and place them in a large bowl along with other salad ingredients. Pour in the dressing and lightly toss until all the ingredients are combined. Add avocado and lightly toss them in the salad or leave for garnish.
- Garnish with jalapeno, basil leaves. Serve immediately.
NOTES
- *corn - you can cook corn how you prefer, but my recommendation is to use grilled corn. Other ways how to cook corn:
- How to Bake corn on the cob – rub the corn with oil and place the corn on a sheet pan in the middle of the oven and bake for 30 min at 425 F (220 C). If you like the corn extra soft (my mom does!) then let it bake for another 25 minutes.
- How to Boil corn on the cob/Stovetop instructions – In a large pot, place the corn (remove the husks) and fill fill up with water until it fully covers the corn. Season generously with salt and pepper. Corn on the cob boil time: I know people do this differently, but my way is to take it to a boil and then simmer on medium low for 10-15 minutes. Taste test for doneness and seasoning again. Optional: After the corn is cooked through, rub with butter or vegetable oil and grill until slightly charred (grill pan can also be used here).
Alternatively, canned corn is easier and quicker to use in this salad. - Best enjoyed immediately as it has lettuce, avocado (will turn brown), and tomatoes that will not taste fresh enough once kept in the fridge.
- Alternatively, if you need to meal prep, mix all the ingredients along with the sauce except lettuce, tomatoes, avocados and add them once ready to serve the salad.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia
A delicious mix of grilled corn and fresh veggies that go well with any BBQ Meats.