Corn Avocado Salad – The Travel Bite Print

Corn Avocado Salad

  • Author: Rachelle Lucas
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4-6 1x


  • 3 cups corn (fresh or frozen)
  • 2 Haas avocados
  • 1/2 cup grape tomatoes
  • 1/4 cup chives
  • 1 lime, juiced
  • 1 Tbsp olive oil
  • salt and pepper to taste


  1. Prep the corn by cutting it away from the cob and sauteeing with a bit of oil until the corn has softened, but not browned. If using a bag of frozen corn, follow the instructions on the package for thawing or cooking.
  2. Once the corn is prepped, slice each of the grape tomatoes in half and add to the bowl of corn.
  3. Slice each avocado in half, remove the pit, scoop the meat away from the skin with a spoon, and then dice the avocado into smaller pieces. Add to the bowl of corn.
  4. Chop the chives into 1/4 inch pieces, add to the bowl of corn, avocado, and tomato.
  5. Squeeze the lime juice over the bowl of corn, drizzle with the olive oil, sprinkle on a few pinches of salt and pepper.
  6. Mix all the ingredients together with salad tongs, and serve!

  • Category: Main Dishes
  • Cuisine: American