A fresh, creamy, and flavorful salad packed with sweet corn, buttery avocado, juicy cherry tomatoes, crisp red onion, and fresh cilantro. Tossed in a delicious creamy lime dressing with a hint of garlic and a sprinkle of crumbled feta, this salad is the perfect combination of sweet, tangy, creamy, and refreshing flavors. It’s easy to prepare and perfect for summer gatherings, BBQs, picnics, or a healthy lunch!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4–6
Course: Salad / Side Dish
Cuisine: Mexican-Inspired
Ingredients
For the Salad

  • 3 cups sweet corn kernels (fresh, frozen, or canned)
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, finely diced
  • ½ red bell pepper, diced
  • ¼ cup fresh cilantro, chopped
  • ⅓ cup crumbled feta cheese
  • 1 small jalapeño, finely chopped (optional)
  • 2 tablespoons sliced green onions
    For the Creamy Dressing
  • ¼ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ½ teaspoon honey
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh cilantro, chopped
    Optional Garnishes
  • Extra crumbled feta
  • Fresh cilantro leaves
  • Lime wedges
  • A pinch of chili flakes
  • A little smoked paprika
    Instructions
    Step 1: Prepare the Corn

If using fresh corn, remove the kernels from the cob.

Heat a skillet over medium-high heat with a little olive oil. Add the corn and cook for 5–7 minutes, stirring occasionally, until lightly golden and slightly charred.

If using frozen corn, thaw and drain it before cooking. If using canned corn, rinse and drain thoroughly.

Allow the corn to cool completely.

Step 2: Prepare the Vegetables

Dice the avocados into bite-sized pieces.

Halve the cherry tomatoes, finely chop the red onion, dice the bell pepper, and chop the cilantro.

If using jalapeño, remove the seeds for a milder flavor.

Step 3: Make the Creamy Dressing

In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, olive oil, minced garlic, honey, smoked paprika, cumin, salt, and black pepper.

Stir in the chopped cilantro until smooth and creamy.

Taste and adjust the lime juice or seasoning as desired.

Step 4: Combine the Salad Ingredients

In a large mixing bowl, add the cooled corn, cherry tomatoes, red onion, bell pepper, and green onions.

Pour the creamy dressing over the vegetables and gently toss until evenly coated.

Step 5: Add the Avocado

Add the diced avocado and gently fold it into the salad.

Be careful not to mash the avocado. Keeping the pieces intact gives the salad a beautiful creamy texture.

Step 6: Add the Feta

Sprinkle the crumbled feta cheese over the salad.

Add extra cilantro and a little smoked paprika for color and flavor.

Step 7: Chill and Serve

Refrigerate for 15–20 minutes to allow the flavors to blend.

Serve chilled with fresh lime wedges and enjoy!
Nutrition Information
Estimated per serving, based on 6 servings. Actual values vary by ingredients and brands.
Nutrient Amount
Calories 275 kcal
Protein 7 g
Total Carbohydrates 25 g
Dietary Fiber 7 g
Net Carbs 18 g
Total Fat 18 g
Saturated Fat 5 g
Sugar 6 g
Sodium 390 mg

Nut Information & Allergens

  • Peanuts: Not included.
  • Almonds: Not included.
  • Walnuts: Not included.
  • Cashews: Not included.
  • Pecans: Not included.
  • Tree nuts: No tree nuts are required in this recipe.
  • Dairy: Contains Greek yogurt and feta cheese.
  • Eggs: May be present in mayonnaise.
  • Gluten: Naturally gluten-free when all packaged ingredients are verified gluten-free.
    Nut Allergy Note: This recipe is naturally nut-free as written, but always check mayonnaise, yogurt, feta, and packaged ingredient labels for possible cross-contact warnings.
    Helpful Tips for the Best Avocado Corn Salad
  1. Choose ripe avocados: Use avocados that yield slightly to gentle pressure but are not mushy.
  2. Char the corn: Lightly roasting the corn creates a delicious smoky, sweet flavor.
  3. Cool the corn: Let it cool before mixing with avocado to prevent the avocado from becoming mushy.
  4. Use fresh lime juice: It adds brightness and helps slow avocado browning.
  5. Adjust the creaminess: Add an extra spoonful of Greek yogurt if you prefer a thicker dressing.
  6. Add some heat: Jalapeños or chili flakes give the salad a delicious spicy kick.
  7. Make it dairy-free: Use dairy-free yogurt and omit or replace the feta with a dairy-free alternative.
  8. Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day for best quality. Press plastic wrap against the surface to reduce avocado browning.
    Questions & Answers (Q&A)
    Q1: Can I make Creamy Avocado Corn Salad ahead of time?

Yes! Prepare the vegetables and dressing ahead of time, but add the avocado just before serving for the freshest appearance and texture.

Q2: Can I use canned corn instead of fresh corn?

Absolutely! Drain and rinse canned corn thoroughly. You can lightly toast it in a skillet for extra flavor.

Q3: How do I prevent the avocado from turning brown?

Toss the avocado gently with fresh lime juice and keep the salad covered in the refrigerator.

Q4: Can I make this salad without mayonnaise?

Yes! Replace mayonnaise with additional Greek yogurt for a lighter, tangy dressing.

Q5: Is this recipe vegetarian?

Yes! It is vegetarian when made with vegetarian-friendly feta cheese.

Q6: Is this salad gluten-free?

Yes, all the main ingredients are naturally gluten-free. Check packaged ingredients to ensure they are certified gluten-free if necessary.

Q7: Can I make this salad vegan?

Yes! Use dairy-free yogurt, vegan mayonnaise, and plant-based feta. Replace honey with maple syrup.

Q8: What can I add for extra protein?

Black beans, chickpeas, grilled chicken, shrimp, or cooked quinoa are delicious additions.

Q9: Can I use frozen corn?

Yes! Thaw it, drain excess moisture, and lightly sauté until golden before adding it to the salad.

Q10: What can I serve with this salad?

It pairs wonderfully with grilled chicken, baked salmon, tacos, burgers, grilled shrimp, or roasted vegetables.

Q11: Can I make it spicy?

Definitely! Add diced jalapeños, cayenne pepper, or extra chili flakes.

Q12: Is this salad suitable for meal prep?

Yes, but store the dressing, vegetables, and avocado separately when possible. Combine shortly before serving for the best texture.