Looking for the perfect summer salad or side dish for your next BBQ? Look no further! This Avocado Corn salad is the winning dish. With all the flavors of summer, this salad is sure to please any crowd.
In all honesty, you’re going to want to make this all summer long, not just for those Fourth of July BBQs or family picnics or outdoor summer potlucks. This corn salad is easy, fresh, captures the essence of some of the season’s best produce and, of course, tastes delicious. The ingredient list is short, the number of pots and pans needed is minimal and the flavor factor is high – what else could you ask for in a summer salad?!
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Did I mention that I live in Jersey? We are the Garden State, after all. So, of course, we have the most delicious corn this time of year. And, it’s pretty darn inexpensive when it’s in-season, too. I buy some pretty much every week – I throw it on the grill for dinner and everyone in my family loves it. They’ll eat it straight off the grill, but slathered in butter and sprinkled with salt is their fave, not gonna lie.
As you know, I’m all about balance and part of that means buying the things we love to eat, but also not being wasteful. So, when I have leftover ears, I throw together this salad. The hardest part, honestly, is waiting for just the right time when the avocados are ripe but not too ripe. Anyone else have this problem?! You wait and wait and wait and sometimes you wait just a smudge too long, like half a day too long… Ugh, I mean, c’mon, why is the window of avocado ripeness so freaking short! Damn you delicious, creamy, amazing avocados!
For this recipe, I microwave the corn. Don’t cringe! And don’t judge me and my corn-cooking ways. Hear me out. I have found, that for this salad, microwaving the ears produces a sweetness that is unmatched by the grill or a large pot of boiling water. To do this, I wrap each ear (unhusked) in a damp paper towel and microwave on high for 4 minutes per ear. Remove from the microwave with a kitchen towel or oven mitt. While it’s still hot, cut off the end that came off the stalk about 1/4 inch in on the cob and pull the husk off with an oven mitt. The husk and silk should come right off. Ta-da! No need for messy husking in the backyard or over the garbage can.
Then slice the kernels off the cob with the ear lying horizontally on a cutting board (not vertically, otherwise the kernels scatter everywhere, despite placing the largest bowl you can find underneath it. Trust me).
The dressing on this recipe is maybe the best part. I use white balsamic for variety and I also find it a little less pungent and acidic than regular balsamic. It can be found in the regular supermarket in the same section as the other vinegars. The honey added just a hint of sweetness – perfecto!
Now go out and get yourself some corn, wait patiently for your avocados to ripen and mix up a big ol’ bowl of this deliciousness!
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For another easy summery salad recipe, check out my Refreshing Watermelon Feta Salad with Mint – it’s oh so refreshingly delicious and simple to put together!
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