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Fresh Corn Salad or Fresh Corn Salsa - Serve it as a side dish or pile this on top of burrito bowls, use it in meal prep, or use as chip dip! Gluten free, vegan // gluten free // dairy free // corn dip // corn salsa // corn salad //

Fresh Corn Salad with Avocado and Tomato

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5 from 1 review

  • Author: Emily
  • Total Time: 15 minutes
  • Yield: about 5 cups of corn salad 1x


This fresh corn salad is a perfect addition to summer! Use it as a corn salad or corn salsa. It’s amazing as a side dish, an addition to burrito bowls, with chips, or spooned over fish or grilled chicken! (Gluten free, vegan)




  • 3 cups fresh corn, cooked and cut off the cobb (34 ears of corn)
  • 1 1/2 cups halved baby tomatoes (or quartered, if large)
  • 1/4 cup finely minced red onion
  • 1 avocado, diced
  • 1/4 cup loosely packed cilantro, minced


  • 34 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1/4 tsp salt (more or less, to taste)
  • 1/4 tsp pepper (more or less, to taste)
  • 1/4 tsp chili powder


  1. In a medium or large bowl, mix up your dressing by whisking together lime juice, olive oil, salt, pepper, and chili powder.
  2. Add corn, tomatoes, onion, avocado, and cilantro.
  3. Gently stir to combine and coat well with the dressing.
  4. Serve immediately or store in an airtight container in the refrigerator. This will keep about 3-4 days in the refrigerator.



  • Add a little kick! Try adding a little jalapeño, green chiles, or a tiny sprinkle of chipotle chili powder for some kick.
  • Fill it out. Mix in some black beans or diced bell peppers to fill it out even more.
  • Fire up the grill. Try grilling your corn–it adds great flavor!
  • Switch out your onions. Try caramelized your onions or swapping in green onions in place of fresh red onion.
  • Add a street corn vibe. Sprinkle a little cotija cheese on top (it’ll have a bit of a street corn vibe!)
  • Take it another direction. Why not swap the cilantro for some fresh basil? It’s delicious!
  • Use a flavored olive oil–I love using flavored olive oils, like Mexican Lime olive oil or a few drops of jalapeño olive oil. (The jalapeño is hot! Start small!)
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: side dish, salad, appetizer
  • Method: no-cook
  • Cuisine: Tex-Mex, Southwestern