Fresh Corn and Avocado Salad is a true farm-to-table summer side dish. Today’s fresh corn avocado salad recipe starts with fresh cut off sweet corn that’s tossed with juicy cherry tomatoes, red onion, and fresh basil leaves.

There’s no heavy dressing on this salad, only a light and flavorful Dijon vinaigrette to complement the fresh veggies. Just before serving, add chopped avocado and garnish with more basil.

This dish is colorful, flavorful, and one of my favorite ways to serve fresh corn! Once you’ve tried this recipe, you’ll find yourself making it again and again for picnics and backyard barbecue parties.

corn, tomatoes, and avocado salad in a white bowl

Easy fresh corn and avocado salad

My Dad always planted a huge garden and all Summer long we enjoyed eating fresh vegetables. He was most proud of his rows and rows of Silver King corn and readily shared the bounty with our neighbors. I helped shuck and silk corn by the bushels and my grandmother would make the richest creamed corn for Sunday dinners.

Over the years, I’ve learned that I like to eat corn other ways besides on the cob and cream-style, particularly in salads like easy Fresh Corn and Avocado Salad.

This salad is so easy, you don’t even have to boil water to cook the corn on the cob!

avocado, fresh corn, tomato, and red onion in a glass bowl

How to cook corn on the cob in the microwave

Cooking the corn on the cob in the microwave for this recipe saves a lot of time. Here are the easy steps:

Shuck and silk the corn.
Wrap each ear in a damp paper towel.
Place three ears of wrapped corn on a microwave safe plate.
Cook in the microwave for 5-6 minutes or until the corn is fork-tender.
Carefully remove the hot plate from the microwave and unwrap the corn.

Note: For this recipe, rinse the cooked corn under cool water to make for easier handling when cutting off the kernels.

Making fresh corn avocado salad dressing

Besides salt and pepper, this light vinaigrette literally has only three ingredients — olive oil as the base, Dijon mustard, and white wine vinegar.

Whisk all the ingredients together and season to taste with salt and pepper. It’s as simple as that!

whisking vinaigrette ingredients together

Recipe variations

Add a can of rinsed and drained black beans for a Tex-Mex feel
Toss in a chopped and seeded cucumber
Use diced scallions instead of red onion
Substitute cilantro for basil

fresh corn avocado salad in a white bowl on a table with a cut avocado, tomatoes, and red checked napkin

More summer salad recipes!

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Yield: 6

Fresh Corn and Avocado Salad

Name: Fresh Corn and Avocado Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Cuisine: American
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; 1/3 cup basil leaves, chopped; 2 tablespoons white wine vinegar; 1 teaspoon stone ground Dijon mustard; 1/4 cup olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Fresh Corn and Avocado Salad - just add cherry tomatoes, red onion, and a light vinaigrette for a fresh and easy summer side dish.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

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
1/3 cup basil leaves, chopped

Vinaigrette

2 tablespoons white wine vinegar
1 teaspoon stone ground Dijon mustard
1/4 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.
In a smaller bowl, whisk together the vinaigrette ingredients until well blended.
Pour the vinaigrette over the salad and add chopped fresh basil. Toss gently and serve.