Fresh, bright, and straightforward to put together, Avocado Corn Salad Recipe is a vegetarian American salad made with boiled sweet corn, avocados, and grape tomatoes in about 75 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 75 minutes
  • Cook time: Not specified
  • Total time: 75 minutes
  • Yield: 2
  • Category: Salad
  • Cuisine: American

Ingredients

  • 1.5 cups boiled sweet corn ((from 2 ears of corn))
  • 1 large avocados (peeled, pitted and diced)
  • 1 cup grape tomatoes (halved)
  • 1/2 medium red onion (thinly sliced)

Dressing:

  • 2 tablespoons extra virgin olive oil
  • 1/4 cup cilantro (chopped)
  • juice from 1 big lime
  • 1 garlic clove (minced)
  • salt (to taste)
  • black pepper ((or red chili flakes), to taste)

Method

  1. In a small jar, whisk the lime juice, garlic, cilantro, salt, chili flakes (or pepper), and olive oil until well combined. Set aside.
  2. Chop all your veggies, removing any seeds/skin/stems needed.
  3. In a large mixing bowl, add boiled sweet corn, avocado (diced), grape tomatoes (halved), and onion (thinly sliced). Pour the dressing over the salad and toss to coat. That's it! Serve it right away.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.