How to Make Creamy Corn and Avocado Salad in Under 10 Minutes

Why You’ll Love Corn and Avocado Salad

Some recipes just scream summer and corn and avocado salad is one of them. Sweet corn, creamy avocado, tangy lime juice, and fresh herbs come together in a refreshing dish that’s both light and satisfying. Best of all, it’s ready in under 10 minutes, making it the ultimate side dish for busy weeknights or last-minute BBQs.

• Quick & easy: Done in 10 minutes with simple steps.
• Healthy & fresh: Packed with fiber, vitamins, and heart-healthy fats.
• Customizable: Works with different vegetables, herbs, or proteins.
• Family-friendly: A colorful dish kids and adults will love.

Key Ingredients

To make this creamy avocado and corn salad recipe, you’ll need:

• 2 cups corn kernels (fresh, canned, or frozen)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1 cucumber, diced
• 1/4 cup fresh cilantro or parsley, chopped
• 3 tbsp Greek yogurt (or sour cream for extra creaminess)
• Juice of 2 limes
• 1 tbsp olive oil
• Salt and black pepper, to taste

Optional: Add feta cheese, jalapeños, or grilled chicken for extra protein and flavor.

How to Make Creamy Corn and Avocado Salad

This 10-minute corn salad recipe is simple and straightforward:

1. Prepare corn: If using fresh corn, boil or grill it for 2–3 minutes, then cut kernels off the cob. For canned or frozen corn, simply drain or thaw.
2. Chop vegetables: Dice avocado, cucumber, onion, and halve the tomatoes.
3. Make dressing: Whisk Greek yogurt, lime juice, olive oil, salt, and pepper until smooth.
4. Mix salad: In a large bowl, combine corn, avocado, tomato, cucumber, and onion. Pour dressing over and toss gently.
5. Garnish & serve: Top with cilantro and optional feta cheese. Serve immediately.

This salad is best served fresh, but you can refrigerate leftovers for up to 1 day.

Variations to Try

Want to switch things up? Here are some fun variations of corn and avocado salad:

• Mexican-Inspired Corn Salad: Add cotija cheese, jalapeños, and Tajín seasoning.
• Vegan Avocado Corn Salad: Skip yogurt and use mashed avocado or tahini for creaminess.
• Protein Boost: Add grilled chicken, shrimp, or black beans.
• Mediterranean Style: Toss in olives, feta, and oregano.
• Spicy Twist: Drizzle with sriracha or add chili flakes.

Health Benefits

This healthy avocado corn salad is not just delicious it’s also incredibly nutritious:

• Rich in fiber: Helps with digestion and satiety.
• Healthy fats: Avocados provide heart-healthy monounsaturated fats.
• Antioxidants: Tomatoes and corn contain vitamins A and C.
• Protein boost: Greek yogurt or beans add satisfying protein.
• Low-calorie: Perfect for weight-conscious eaters.

Serving Ideas

This creamy corn and avocado salad is versatile and can be served in many ways:

• As a side dish for BBQs, tacos, or grilled meats.
• As a light lunch with whole grain crackers or quinoa.
• As a taco topping for fish or chicken tacos.
• As a dip with tortilla chips.
• As part of a healthy meal prep bowl.

Tips for Success

Follow these tips for the best results:

• Use ripe avocados: They should be slightly soft but not mushy.
• Grill your corn: Adds smoky depth and makes the salad pop.
• Serve fresh: Avocado browns quickly, so enjoy within hours.
• Chill before serving: A 15-minute chill enhances flavor.
• Balance flavors: Sweet corn, creamy avocado, tangy lime, and salty cheese work perfectly together.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but add avocado and dressing right before serving to keep it fresh.

What can I use instead of Greek yogurt?

You can substitute sour cream, vegan yogurt, or mashed avocado.

Is this salad gluten-free?

Yes! All ingredients are naturally gluten-free.

Can I use frozen corn?

Absolutely. Thaw and pat dry before mixing into the salad.

Printable Recipe Card

Creamy Corn and Avocado Salad (10-Minute Recipe)

Prep Time: 10 minutes  
Cook Time: 0 minutes  
Total Time: 10 minutes  
Servings: 4  

Ingredients:
- 2 cups corn kernels  
- 2 ripe avocados  
- 1 cup cherry tomatoes  
- 1/2 cup red onion  
- 1 cucumber  
- 3 tbsp Greek yogurt  
- 2 tbsp olive oil  
- Juice of 2 limes  
- Fresh cilantro  
- Salt & pepper  

Instructions:
1. Prepare corn (boil, grill, or thaw if frozen).  
2. Dice avocado, cucumber, onion, and tomatoes.  
3. Whisk yogurt, lime juice, olive oil, salt, pepper.  
4. Mix all ingredients in a bowl.  
5. Garnish with cilantro and serve fresh.