Fresh Corn Avocado Medley

This sweet corn avocado salad has become my go-to side dish for summer gatherings and weeknight meals alike. The combination of fresh sweet corn, creamy avocado, and zesty seasonings creates a perfect balance of flavors that brightens up any plate.

I first created this salad when I had an abundance of corn from the farmers market and needed something to bring to a last minute barbecue. It was such a hit that friends now specifically request I bring "that corn thing" to every summer gathering.

Ingredients

• Sweet corn Four ears provide the perfect sweet foundation for this salad. Look for corn with bright green husks and silky tassels for maximum freshness
• Semi ripe avocado Choose one that yields slightly to pressure but isn't too soft for the perfect creamy texture without mushiness
• Jalapeño Adds a pleasant kick without overwhelming heat. Select firm peppers with smooth skin for best flavor
• Green onions Provides a mild onion flavor that complements without dominating. Choose ones with crisp green tops
• Fresh cilantro Brings brightness and herbal notes. Look for bunches with perky leaves and no yellowing
• Lime juice The acidity balances the sweetness of corn and creaminess of avocado. Always use fresh squeezed
• Olive oil A small amount adds richness and helps carry flavors. Use a good quality extra virgin
• Tajin This Mexican seasoning blend adds citrusy spice. Find it in the international aisle or spice section
• Salt and pepper Enhances all other flavors. Use kosher salt for best flavor distribution

Step-by-Step Instructions

Prepare the corn

Fill a large saucepan with water and bring to a rolling boil. Add the corn ears and cook for exactly 2-3 minutes until the kernels brighten in color but remain crisp. Immediately drain and rinse with cold water to stop the cooking process. This quick blanching method preserves the corn's natural sweetness while making it easier to cut from the cob.

Cut the kernels

Place each cooled ear of corn horizontally on a cutting board. Using a sharp knife, carefully slice downward following the curve of the cob to remove the kernels. Work slowly to keep kernels intact and prevent them from scattering. Rotate the cob as you cut to ensure you get all the kernels.

Combine and season

In a large mixing bowl, gently combine the corn kernels, cubed avocado, chopped jalapeño, green onions, and cilantro. Drizzle with fresh lime juice and olive oil, then sprinkle with tajin. Season with salt and pepper according to your taste preferences. Fold everything together carefully to avoid mashing the avocado pieces. The gentle tossing ensures all ingredients are evenly distributed while maintaining their individual textures.

Bookmark

The tajin seasoning is my secret weapon in this recipe. I discovered it years ago at a roadside fruit stand in California where they sprinkled it on fresh mango. Its citrusy chile flavor perfectly enhances the sweetness of the corn while complementing the creamy avocado.

Make It a Meal

This versatile salad works beautifully as more than just a side dish. Spoon it into warm corn tortillas with crumbled cotija cheese for instant vegetarian tacos. Add black beans and quinoa to transform it into a hearty main course salad. It also makes an exceptional topping for grilled chicken or fish, adding freshness and texture to protein.

Seasonal Variations

During peak summer months, use raw corn cut straight from the cob for the sweetest, crunchiest texture. In cooler months, frozen corn works surprisingly well—just thaw completely and pat dry before mixing. For winter gatherings, roast the corn kernels in a hot oven until slightly caramelized for a deeper flavor profile that pairs beautifully with heartier cold-weather meals.

Storage Tips

This salad is best enjoyed fresh, but if you need to prepare components ahead of time, store them separately. Keep the corn mixture refrigerated in an airtight container for up to 24 hours. Prepare the avocado just before serving to prevent browning. If you must store the complete salad, press plastic wrap directly onto the surface to minimize air exposure and consume within 8 hours for best quality.

Customize Your Heat Level

The beauty of this recipe lies in its adaptability to your spice preference. For a milder version perfect for children or those sensitive to heat, remove all jalapeño seeds and membranes or substitute with diced bell pepper. For heat lovers, keep some seeds or add a pinch of cayenne pepper. The coolness of the avocado naturally balances the spice, making this a forgiving recipe for heat adjustments.

Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, you can substitute about 3 cups of frozen corn. Thaw completely and pat dry before mixing with other ingredients to prevent excess moisture in the salad.

→ How do I select the best avocado for this salad?

Look for an avocado that yields slightly to gentle pressure but isn't too soft. Semi-ripe avocados hold their shape better in the salad while still providing creamy texture.

→ What is tajin and what can I substitute?

Tajin is a Mexican seasoning blend containing chili peppers, lime, and salt. If unavailable, substitute with a pinch of chili powder, lime zest, and salt, or use a similar chili-lime seasoning.

→ How long does this salad keep?

This salad is best enjoyed within 24 hours of preparation. The avocado will begin to brown after that, though lime juice helps slow this process. Store in an airtight container in the refrigerator.

→ Can I make this salad ahead of time?

You can prepare the corn and chop the vegetables a day ahead, but it's best to add the avocado and dressing shortly before serving to maintain optimal freshness and texture.

→ Is this salad spicy?

The salad has a mild heat from the jalapeño and tajin. For less spice, remove all jalapeño membranes or reduce the amount. For more heat, include some jalapeño seeds.