Corn Salad with Avocado

This Corn Salad with Avocado is so flavorful with cherry tomatoes, feta cheese and a honey lime dressing.  Serve it fresh for summer BBQ’s for an easy side dish that will be a new family favorite.

Corn on the cob can be good if grilled with plenty of toppings.  However, I’m not always on board with needing to have floss on stand-by every time I take a bite.  Don’t even get me started with those annoying corn holders that always fall out and create messy situations.  A corn version of the meatball song immediately comes to mind.

Cutting the corn off the cob makes eating it so much easier with the opportunity for plenty of extra toppings.  Corn never tasted so good to me and my daughter loves any excuse to eat extra avocado.

Needed Ingredients

For the Honey Lime Dressing:

• 3 tablespoons fresh lime juice (around one and a half limes)
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• 3 tablespoons of honey
• 2 teaspoons of dried parsley
• a pinch of pepper

For the Salad:

• 8 Corn on the Cobs; chucked
• 8 ounces of Grape or Cherry Tomatoes
• 4 Avocados
• Half of a red onion
• 3 Sprigs of fresh cilantro leaves 
• 6 ounces of Feta Cheese

Directions

1. Chuck the corn and boil for around 5 minutes.
2. Rinse the corn in cool water until no longer warm.
3. Dry off the corn with paper towels and cut corn off of the cob.
4. Prepare the dressing; add the lime juice, cider vinegar, olive oil, honey, pepper and dried parsley to a medium-sized bowl
5. Whisk the dressing until well combined.
6. Cut the cherry tomatoes into halves or thirds depending on desired size.
7. Cut the red onion half into medium sized strips or cubes.
8. Rinse the cilantro and pat dry.  Remove the leaves and roughly chop them.
9. In a large bowl; add the corn, tomatoes and red onion.
10. Peel the avocado and cut into medium-sized cubes.
11. Add the avocado, feta cheese and cilantro to the corn mixture.
12. Lightly pepper to taste.
13. Drizzle the dressing over the top and lightly toss.
14. For best results serve immediately.

Storage and Serving Tips

This Corn Salad with Avocado is best served while fresh.  There are a few ways to save time if you want to save some time the day of.  

1. Prepare the dressing ahead of time and add it to a sealed Tupperware or salad dressing container. Refrigerate overnight if needed.
2. Add the prepared corn, cut tomatoes and onion to a large bowl, seal and refrigerate overnight if needed.  
3. Wait to cut the avocado until right before serving to avoid any browning.  
4. Add the feta cheese, fresh cilantro and dressing right before serving.
5. Once mixed, this corn salad is best served fresh.  However, I still find it pretty good if covered, refrigerated and eaten within 24 hours if you have any leftovers.

More to Love

If you are looking for more fabulous side dishes to serve or bring to your next BBQ, I recommend this Watermelon Salad with Feta and Mint or Loaded Ranch Potato Salad.  They are always a hit with my family.  Don’t forget to add a refreshing cocktail to your menu.  A bucket of Watermelon Margaritas or Whiskey Sour Slushes can be made the night before and are perfect for a group.

Print

Corn Salad with Avocado

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

 

This Corn Salad with Avocado is so flavorful with cherry tomatoes, feta cheese and a honey lime dressing.  Serve it fresh for summer BBQ's for an easy side dish that will be a new family favorite.

Course: Side Dish

Cuisine: American

Servings: 10

Author: Holly

Ingredients

• 8 Fresh Corn on the Cobs; chucked
• 8 oz. Grape or Cherry Tomatoes
• 4 Avocados
• 1/2 Red Onion
• 3 sprigs fresh cilantro
• 6 oz. feta cheese
• pinch pepper

Dressing

• 3 tbsp. fresh lime juice
• 2 tbsp. cider vinegar
• 2 tbsp. olive oil
• 3 tbsp. honey
• 2 tsp. dried parsley
• 1 pinch black pepper

Instructions

1. 1. Chuck the corn and boil for around 5 minutes.
2. 2. Rinse the corn in cool water until no longer warm.
3. 3. Dry off the corn with paper towels and cut corn off of the cob.
4. 4. Prepare the dressing; add the lime juice, cider vinegar, olive oil, honey, pepper and dried parsley to a medium-sized bowl
5. 5. Whisk the dressing until well combined.
6. 6. Cut the cherry tomatoes into halves or thirds depending on desired size.
7. 7. Cut the red onion half into medium sized strips or cubes.
8. 8. Rinse the cilantro and pat dry. Remove the leaves and roughly chop them.
9. 9. In a large bowl; add the corn, tomatoes and red onion.
10. 10. Peel the avocado and cut into medium-sized cubes.
11. 11. Add the avocado, feta cheese and cilantro to the corn mixture.
12. 12. Lightly pepper to taste.
13. 13. Drizzle the dressing over the top and lightly toss.
14. 14. For best results serve immediately.