We’re getting into the heart of summer produce and there’s no better way to celebrate than with an Avocado Corn Salad loaded with fresh herbs, tons of lime and a little hint of garlic!
I’ve been holding on to this recipe since the end of last summer!! We were doing 2-3 dinner parties a week and this avocado corn salad made an appearance at just about every single meal. It’s packed with flavor from the corn, avocado, poblanos and garlic and makes for the perfect side dish. Serve it up with chicken, steak, fish, pasta, or a big loaded salad and it’s the quintessential summer meal.
A few tips and tricks coming your way when it comes to summer corn:
- You can eat corn raw or cooked! If you’ve never had it raw before, it’s excellent and you’ll be obsessed!
- Grilled Corn is usually done in about 5-10 minutes over high heat. You just want to char it until it’s charred around the entire cob, then remove and slice off the kernels and use as needed.
- If you prefer to boil your corn: just bring a large pot of water to a boil and drop the cobs in for 5 minutes. Remove after 5 minutes, cool and then slice off the kernels and use as needed.
More corn goodness for these summer months:
- Mexican Corn and Quinoa Salad
- Sweet Corn and Basil Pizza
- Grilled Corn and Stone Fruit Salad
- Basil Parmesan Grilled Corn
- Roasted Pepper and Corn Salad
- Cumin and Corn Guacamole
- Asparagus Basil and Corn Salad
Avocado Corn Salad
A bright herby Avocado Corn Salad with plenty of lime juice and a hint of garlic! This makes for the perfect summer dish dish!
Ingredients
- 2 tablespoons olive oil
- 1 red onion, finely diced
- 3 green onions, sliced
- 4 cloves garlic, roughly chopped
- 2 poblano peppers, finely diced
- 5 ears corn on the cob, husks removed and cleaned
- 1/2 cup chopped chives
- 1/2 cup torn basil
- 1 lime, juiced (plus more to taste)
- 1 ripe avocado, cubed
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Grill the corn on an indoor or outdoor grill until lightly charred. Remove kernels from the cob.
- In a large skillet, heat the oil over medium high heat. Add the onion and poblano and sauté for 5-7 minutes until translucent. Add the green onions, and garlic and sauté for 60 seconds. Add corn and season with salt and pepper.
- Remove from heat and taste and adjust as needed. Transfer to a serving bowl and let cool slightly. Add the herbs, lime, avocado, salt and pepper to toss to combine. Serve with extra limes if desired.
This has officially become my new favorite!
Thank you for another delicious recipe and for giving the number of servings!
Love this! I added diced red pepper for color and come cubed feta. As well as some lime zest for brightness! A-mazing!
This is so easy to make and tastes great.
Delicious!!! I could not get poblano ‘s so substituted green peppers and added a bit of smoked paprika, SO good, this salad will definitely be on rotation this summer!
Delicious! What a perfect summer side dish! I didn’t have green onion on hand but it was still wonderful. Will definitely make again. Fresh corn and basil and lime are key ingredients !!
Made this tonight and wow was it good! I used raw corn that was super fresh and followed the rest of the recipe exactly. Tastes like summer, bright flavors and light. Served with the ground chicken tacos and skinny margs. Make this now!!!
Can I make this a day ahead?
yes! but don’t add the avocado until right before serving
Do you have any tips for removing kernels from the corn cob? I always make a horrible mess with kernels and “corn juice” flying all over. This recipe looks great!
I do – check out my IGTV and any of the corn recipes on there will show you how I slice it off the cob
Looks so good! Could I substitute frozen corn? If so how much would be equivalent to 5 ears?
Thank you for the recipe 🙂
absolutely! I’d do about 1 1/2 – 2 cups
Made this as a side dish for the 4th of July & it was perfect!! The slight char on the corn and the poblano peppers……chef’s kiss!! Will make all summer long!