Sweet corn is abundant in summer, and when it’s on sale I like to stock up. Recently I picked up six ears for a dollar and decided to make a dish that would be easy to serve to a group of kids: a corn salad. This Fresh Corn & Avocado Salad celebrates sweet, just-cooked corn combined with creamy avocado, red onion and fresh basil, all tossed in a light vinaigrette.
This has become my go-to summer salad. It’s quick to prepare, colorful, and highlights seasonal corn. If fresh corn isn’t available, frozen or canned corn can be substituted, but fresh corn really lifts the flavor and texture.
Ingredients
- 6 ears fresh corn
- 1/4 cup minced red onion
- 1 avocado, diced
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a rolling boil. Add the corn and cook until tender, about 7–10 minutes.
- Remove the corn with tongs and place on a baking sheet to cool until it’s safe to handle.
- Stand each ear upright and slice the kernels off with a sharp knife. Transfer the kernels to a large mixing bowl.
- Add the minced red onion, diced avocado and chopped basil to the bowl with the corn.
- In a small bowl, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil until the dressing emulsifies. Season with salt and pepper.
- Pour the dressing over the corn mixture and toss gently to combine, taking care not to mash the avocado.
- Let the salad rest a few minutes to allow the flavors to meld, then serve at room temperature or chilled.
Tips & Notes
- For best texture and sweetness, use corn as soon after harvest as possible.
- To keep avocado from browning, toss it with a small amount of the dressing right before adding it to the corn, or add it just before serving.
- If fresh corn is unavailable, thawed frozen corn works in a pinch; drain it well and pat dry so the salad isn’t watery.
- Variations: add cherry tomatoes, a squeeze of lime, or a pinch of smoked paprika for a different flavor profile.
Why this salad works
The natural sweetness of fresh corn pairs beautifully with the rich, buttery texture of ripe avocado. Red onion adds a mild bite and basil brings a bright, aromatic note. The simple vinaigrette binds the ingredients without overpowering them, making this an ideal, easy summer side that complements grilled meats, sandwiches or a light lunch on its own.
Nutrition (approximate per serving)
- Serving size: 1 serving
- Calories: ~200 kcal
- Carbohydrates: ~17 g
- Fat: ~15 g (mostly unsaturated)
- Fiber: ~4 g
- Protein: ~3 g
Fresh Corn & Avocado Salad
A bright, seasonal salad that’s easy to make and perfect for summer gatherings.
