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–+ servings
corn avocado summer salad.
Julia

Avocado Corn Salad

5 from 1 vote
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 olive oil salad dressing is a great side dish for your BBQ meats.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 251
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. 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.
  3. Salad Assembly. In a large salad bowl, add all the salad ingredients except jalapeno and avocado. They will go last.
  4. 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.
  5. Garnish with jalapeno, basil leaves. Serve immediately.

Nutrition

Calories: 251kcal

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.

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