This Avocado Corn Salad is full of fresh and colorful flavors. It’s the perfect topping for grilled chicken or fish, and tastes amazing as a dip with tortilla chips!

For more delicious dip recipes, be sure to check out my Copycat Chipotle Guacamole, Million Dollar Dip, and Pimento Cheese Dip.

a bowl of avocado corn salad

If you’re anything like me, then you know just how hard it is to have any kind of self-control when chips and salsa are involved. This Avocado Corn Salad is no exception, and is a fresh and chunky version that is packed with one of my favorite foods, avocados!

a chip holding salsa

This Avocado Corn Salad is so yummy when you eat it with chips, but I also love to use it as a topping for grilled chicken or fish. It’s also delicious as a side dish all by itself, and you could also stuff it into taco shells for a meatless dinner option, too.

a spoon in a bowl of avocado corn salad

Ingredients for Avocado Corn Salad

  • corn
  • red onion
  • red bell pepper
  • olive oil
  • garlic
  • cumin
  • salt
  • lime
  • cilantro
  • avocados
  • tomatoes

vegetables in a glass bowl

How to Make Avocado Corn Salad – Step by Step

Step 1: Mix ingredients
 
In a medium sized bowl, combine all ingredients except the avocados and grape tomatoes. Mix well and store in the refrigerator until ready to serve.
 
a wooden spoon mixing corn, avocado, and tomatoes
 
Step 2: Serve 
 
Right before serving, carefully mix in the avocados and tomatoes. Serve your avocado corn salad with tortilla chips, use as a topping for grilled chicken or fish, or scoop into tortillas and serve as tacos. Enjoy!

a bowl of avocado corn salad

Tips and Notes

  • Frozen, Fresh, or Canned Corn will all work. You can replace the frozen corn with fresh corn or even canned corn that has been drained really well. I also LOVE this with grilled corn! If you’re using fresh corn, there’s no need to cook the corn first unless you want to.
  • Make it a full meal. If you want to make this Avocado Corn Salad into a main dish or if you’d like to add some protein, try adding grilled chicken or even cooked chickpeas. One of my favorite ways to enjoy it is spooned over grilled chicken or fish.

a chipped dipped into salsa

Serving Suggestions

  • Wait to add the avocados and tomatoes. Don’t add the avocados or tomatoes until right before you are ready to serve your avocado corn salad. This will prevent any excess browning from your avocados and prevent too much moisture buildup from your tomatoes.
  • Serve this avocado corn salad over chicken, fish, as a side dish, or as a dip for chips. It’s super versatile and delicious, you’ll find all kinds of ways to enjoy it! I make it all the time for potlucks and get togethers and serve it with a big bag of tortilla chips. 

a spoon holding avocado salsa

How to Store Avocado Corn Salad

Any leftover Avocado Corn Salad can be stored in an airtight container in the fridge for up to three days. If you’d like to prepare this salad in advance, make as directed but wait to add the avocados and tomatoes until right before serving for best results.

a spoon in a bowl of avocado corn salad

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a bowl of avocado corn salad
5 from 17 ratings

Avocado Corn Salad

Yield: 6
Prep Time: 10 mins
Total Time: 10 mins
This Avocado Corn Salad is full of fresh and colorful flavors. It's the perfect topping for grilled chicken or fish, and tastes amazing as a dip with tortilla chips!

Ingredients

  • 2 cups frozen corn, thawed
  • 1/2 cup diced red onion
  • 1/2 cup diced red pepper
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • juice from 1/2 a lime
  • 1/4 cup chopped fresh cilantro
  • 1 handful grape tomatoes, sliced in half
  • 2 avocados, chopped into cubes

Instructions
 

  • In a medium sized bowl, combine all ingredients except avocados and grape tomatoes. Mix well and store in the refrigerator until ready to serve.
  • Right before serving, carefully mix in the avocados and tomatoes. Serve with tortilla chips, use as a topping for grilled chicken or fish, or scoop into tortillas and serve as tacos. Enjoy!

Notes

  • Frozen, Fresh, or Canned Corn will all work. You can replace the frozen corn with fresh corn or even canned corn that has been drained really well. I also LOVE this with grilled corn! If you're using fresh corn, there's no need to cook the corn first unless you want to.
  • Make it a full meal. If you want to make this Avocado Corn Salad into a main dish or if you'd like to add some protein, try adding grilled chicken or even cooked chickpeas. One of my favorite ways to enjoy it is spooned over grilled chicken or fish.
  • Storing: Any leftover Avocado Corn Salad can be stored in an airtight container in the fridge for up to three days. If you'd like to prepare this salad in advance, make as directed but wait to add the avocados and tomatoes until right before serving for best results.
Cuisine: Mexican
Course: Appetizer
Calories: 186kcal, Carbohydrates: 17g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Sodium: 510mg, Potassium: 464mg, Fiber: 5g, Sugar: 1g, Vitamin A: 540IU, Vitamin C: 25.2mg, Calcium: 19mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.