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Savor the bright flavors of our Fresh Corn and Avocado Salad with Basil Dressing! Toss fresh veggies with a simple oil and vinegar dressing elevated with fragrant chopped basil leaves — how delicious does that sound? Let me walk you through creating this fabulous and versatile summer side dish.
This summer corn salad is perfect for parties or even a mid-day snack and makes a quick and healthy lunch.
Make it a full meal by adding your favorite protein, like grilled chicken or even cooked and seasoned ground turkey.
Why you’ll love this corn tomato avocado salad!
Ingredient notes
- Corn | The base of the salad is six fresh ears of corn on the cob.
- Tomatoes | Add a burst of flavor with juicy cherry tomatoes halved into bite-sized pieces.
- Onion | Sprinkle in thinly sliced red onion for a sweet and tangy onion taste.
- Avocado | Bring a silky texture and delicious flavor with cubed creamy avocado– Yum!
Basil dressing ingredients
- Vinegar | Add white wine vinegar for acidic balance and extra health benefits.
- Mustard | Mix with stone ground Dijon mustard for subtle spice and tanginess.
- Basil | Finely chop fresh basil leaves to bring herby flavor to the dressing, adding a fresh taste to compliment the veggies.
- Salt and pepper | Season the dressing with kosher salt and freshly ground black pepper.
- Oil | Use extra virgin olive oil for best results.
How to make Easy Corn Salad with Avocado
This simple corn and avocado salad is just as easy as it is delicious! The perfect salad for a warm summer day, so grab a fork and dig in.
STEP 1 | Prepare the corn
First, easily cook the corn by wrapping each ear of corn in a damp paper towel. Then, place three wrapped ears on a microwave-safe plate and microwave for 5 minutes or until the corn is tender.
Unwrap and rinse the corn with cold water to cool, repeating with the remaining corn. Next, cut the corn kernels off into a large mixing bowl.
STEP 2 | Make the basil dressing
After chopping the fresh basil, combine the white wine vinegar, Dijon mustard, basil leaves, salt, and pepper in a bowl.
Pour the olive oil into the bowl in a steady stream, whisking vigorously until the dressing is emulsified.
STEP 3 | Chop ingredients
Pit and chop your ripe avocado pieces, halve the tomatoes, and slice the onions.
Handy Avocado Knife
Easily cut, pit, and scoop!
- Pitted teeth remove avocado stones without hassle.
- Steel blade easily cuts through the avocado skin.
- Dishwasher safe.
STEP 4 | Add veggies and toss with dressing
Gently toss to combine the corn, sliced ripe tomatoes, red onion, and avocado. Then, pour the vinaigrette over the salad and toss to coat the ingredients.
Serve the crunchy good salad right away. But if you need to store the salad in the fridge, wait to cut the avocado until ready to serve.
tips
- Remember to rinse the cooked corn under cool water to make it easier to handle when cutting off the kernels.
- If not serving immediately, omit the avocado and add it fresh when ready to serve.
Variations & substitutions
- Add a can of black beans (rinsed and drained) for a Tex-Mex feel.
- Toss in a chopped and seeded cucumber, red bell pepper, bits of crunchy celery, jalapeno peppers, or more of your favorite vegetables, like broccoli, cauliflower, and shredded Brussels sprouts.
- Use diced scallions or green onions instead of red onion.
- If you desire a more robust flavor, swap the basil for chopped fresh cilantro or other fresh herbs like chopped fresh mint.
- Try grape tomatoes or another variety if you prefer.
Storage tip
Store any leftover corn salad in the refrigerator for up to four days in an airtight container.
You may want to remove the avocado if you don’t plan on finishing the dish the following day– Even after sitting out for a few minutes, avocado browns quickly.
Frequently asked questions
There are several methods for cooking corn on the cob. This recipe uses a quick and easy microwave method, but you can put in the extra time to grill the corn, roast it, or boil it in a pot of water.
Yes — raw corn is crisp, sweet, and perfectly fine to eat! People with chronic stomach or digestion issues may want to avoid eating corn raw because it is difficult for the human body to digest, no matter who you are. Otherwise, it’s a great way to get vital nutrients and enjoy a fresh flavor.
For the classic corn on the cob grill marks without firing up the grill, quickly saute the cooked corn on the stovetop at high heat or carefully hold the cobs over an open flame to slightly char the outside.
Sure! Frozen corn works just fine for this easy recipe, and so does canned corn. Ensure the frozen corn is thawed and warmed (if desired) and the canned corn is well-drained before adding to the recipe. Keep in mind though, that the flavor is always best with fresh sweet corn.
Serving suggestions
Today’s fresh corn and avocado salad is an excellent side dish for flavorful tacos, like Bang Bang Shrimp Tacos or easy Slow Cooker Shredded Chicken Street Tacos.
It also pairs well with BBQ, like ribs and chicken — try my to-die-for Electric Smoker Ribs!
Looking for more savory corn recipes?
If you fall in love with this corn salad recipe, try more corn recipes, like buttery-sweet Jiffy Southern Corn Pudding Casserole, Corn Succotash with savory bacon pieces, and classic Grilled Corn in Foil with Parmesan Butter.
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Fresh Corn and Avocado Salad
Ingredients
- 6 ears fresh corn on the cob
- 2 cups cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1 large avocado cut into 1/2-in. cubes
Basil Vinaigrette
- 2 tablespoons white wine vinegar
- 2 teaspoons stone ground Dijon mustard
- 1/4 cup fresh basil leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup olive oil
Instructions
- Wrap each ear of corn in a damp paper towel. Place three wrapped ears on a microwave-safe plate. Microwave for 5 minutes, or until the corn is tender. Unwrap and rinse with cold water to cool. Repeat with the remaining corn.
- In a large bowl, Cut off kernels.gently combine the corn, tomatoes, red onion and avocado.
- Combine the white wine vinegar, Dijon mustard, chopped basil leaves, salt, and pepper in a bowl. Pour the olive oil into the bowl in a steady stream, whisking vigorously until the dressing is emulsified.
- Pour the vinaigrette over the salad and toss gently. Serve immediately.
Notes
- Remember to rinse the cooked corn under cool water to make it easier to handle when cutting off the kernels.
- If not serving immediately, omit the avocado and add it fresh when ready to serve.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Why has this recipe not been reviewed yet?? It’s SO good. The dressing is perfection. This is a super fresh summer salad with ingredients you might already have!
Oh, wow! I’m so glad you enjoyed the salad — it’s one of my personal favorites, too!