Fresh, creamy, and bursting with bright summer flavors, this Easy Avocado Corn Salad (with no mayo!) is the perfect side dish for all your warm-weather gatherings. Made with sweet corn, ripe avocados, zesty lime, and crumbly queso fresco, it comes together in minutes with just a handful of simple ingredients. Ideal for picnics, potlucks, and BBQs!
Oriana’s Thoughts On The Recipe
This avocado corn salad is one of those go-to recipes I find myself making again and again every summer. It’s quick, fresh, and always a hit—whether I’m just feeding the family or bringing a dish to share. The combination of sweet corn, creamy avocado, zesty lime, and salty queso fresco just screams sunshine and good vibes!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Fresh Corn: The star of the show! Fresh corn adds natural sweetness and a little crunch. You can grill it, boil it, or even use raw corn kernels if they’re super fresh.
- Olive or Avocado Oil: A little oil helps bind the ingredients and gives a smooth finish. Either one works great—avocado oil has a more neutral flavor, while olive oil adds a touch of richness.
- Avocados: Adds creaminess and heartiness. Make sure they’re ripe but not mushy. Look for ones that yield slightly when pressed.
- Cilantro: Brightens up the salad with fresh, herbal flavor. If you’re not a cilantro fan, you can use fresh parsley instead.
- Lime Juice: Adds tang and helps prevent the avocado from browning. Freshly squeezed is best!
- Kosher or Sea Salt: Enhances all the flavors. Use to taste.
- Black Pepper: Just a pinch for a mild kick and added depth.
- Queso Fresco: This mild, crumbly cheese adds a salty, creamy bite that balances out the sweet corn and tangy lime. Can’t find queso fresco? Feta cheese works in a pinch.
Food Allergy Swaps
- This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Swap the queso fresco with a dairy-free feta-style cheese, such as Violife Just Like Feta Block.
Potential Recipe Challenges & Pro Tips
- Cutting Corn Off The Cob Can Be Tricky: It can get a little messy and feel awkward at first. Pro Tip: Place the cob upright in the center of a bundt pan or inside a large bowl. Slice downward and let the kernels fall right in—easy and tidy!
- Avocado Turns Brown Quickly: Avocado oxidizes when exposed to air, which can make the salad look less appealing over time. Pro Tip: Toss the avocado with lime juice as soon as you dice it. The acid slows browning and adds extra flavor.
- Salad Can Get Soggy If Made Too Early: The salt and lime juice can draw moisture out of the veggies. Pro Tip: Prep everything in advance, but don’t add the salt or lime juice until just before serving.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Grill the Corn:
Get your grill nice and hot—medium-high is perfect. While that’s heating up, brush your corn with a little oil so it doesn’t stick. Toss it on the grill and let it cook for about 2 minutes per side, just until you see some nice golden-brown char marks. Then take it off and let it cool down for a bit.
- Cut Off the Kernels:
Once the corn is cool enough to handle, stand each cob up on a cutting board and carefully slice off the kernels. You’ll end up with a pile of sweet, juicy corn ready to go!
- Mix It All Together:
Grab a medium bowl and toss in the corn kernels, chopped avocado, chopped cilantro, lime juice, and the rest of the oil. Give it a gentle stir (don’t mash the avocado too much!) and season it with salt and pepper to taste.
- Add the Finishing Touch:
Sprinkle crumbled queso fresco over the top—so good! If you’re not serving it right away, just cover the bowl and pop it in the fridge until you’re ready to eat.
Extra Recipe Tips For Success
- Want it spicy? Add a little diced jalapeño or a sprinkle of chili powder.
- Always taste and adjust the lime, salt, and pepper before serving—it makes a big difference!
Variations & Additions
- Add Black Beans: A great way to bulk it up and add protein.
- Toss in Cherry Tomatoes: Adds a juicy, sweet pop of color.
- Sprinkle with Tajín or Chili Powder: Adds a zingy, spicy twist.
- Mix in Red Onion: For a little sharpness and extra crunch.
Serving Suggestions
This salad is fantastic served chilled or at room temperature. Pair it with grilled meats, tacos, or as a fresh topping for nachos. It also makes a delicious light lunch on its own with some tortilla chips on the side!
Storage and Freezing Instructions
To Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but it’s still delicious.
To Prep Ahead: You can chop all the ingredients except the avocado a few hours in advance. Add the avocado and lime juice right before serving.
Not Freezer-Friendly: Due to the fresh ingredients and avocado, this recipe is best enjoyed fresh.
Frequently Asked Questions
More Corn Recipes You’ll Love!
- Easy Eggless Corn Fritters (Croquettes)
- Corn and Green Chile Dip
- 3-Minute Instant Pot Corn on the Cob
- Venezuelan Sweet Corn Sauce
- Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
- Easy Creamy Corn Soup
- Browse more recipes…
Recipe Card
Easy Avocado Corn Salad (no mayo)
Equipment
Ingredients
- 4 large ears fresh corn, shucked (yields about 4 cups, 20 oz corn kernels – see notes for frozen corn)
- 6 tablespoons (90ml) olive or avocado oil, divided
- 2 ripe avocados, peeled, pitted, and cubed
- 1/4 cup cilantro, chopped
- 2 tablespoons (30 ml) lime juice
- ½ teaspoon kosher or sea salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1/2 cup queso fresco, crumbled (you can also use cotija cheese or feta cheese)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat a grill to medium-high heat. Brush the corn with oil and grill for 2 – 3 minutes per side, or until lightly charred. Remove from the grill and set aside to cool. Carefully, slice the kernels off the corn.
- In a medium bowl, combine corn kernels, avocado, cilantro, lime juice, and remaining oil. Season with salt and pepper to taste. Sprinkle with queso fresco, if using. Cover and refrigerate until serving time.
- This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Swap the queso fresco with a dairy-free feta-style cheese, such as Violife Just Like Feta Block.
- Cutting Corn Off The Cob Can Be Tricky: It can get a little messy and feel awkward at first. Pro Tip: Place the cob upright in the center of a bundt pan or inside a large bowl. Slice downward and let the kernels fall right in—easy and tidy!
- Avocado Turns Brown Quickly: Avocado oxidizes when exposed to air, which can make the salad look less appealing over time. Pro Tip: Toss the avocado with lime juice as soon as you dice it. The acid slows browning and adds extra flavor.
- Salad Can Get Soggy If Made Too Early: The salt and lime juice can draw moisture out of the veggies. Pro Tip: Prep everything in advance, but don’t add the salt or lime juice until just before serving.
- Want it spicy? Add a little diced jalapeño or a sprinkle of chili powder.
- Always taste and adjust the lime, salt, and pepper before serving—it makes a big difference!
- Add Black Beans: A great way to bulk it up and add protein.
- Toss in Cherry Tomatoes: Adds a juicy, sweet pop of color.
- Sprinkle with Tajín or Chili Powder: Adds a zingy, spicy twist.
- Mix in Red Onion: For a little sharpness and extra crunch.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
