A fresh, creamy, and colorful salad that’s perfect for barbecues, picnics, taco nights, or as a light lunch. Sweet corn, buttery avocado, juicy tomatoes, and a tangy lime dressing come together in just minutes.

Prep Time: 15 minutes
Chill Time: 15–20 minutes (optional)
Total Time: 30 minutes
Servings: 6

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Ingredients

For the Salad

• 3 cups corn kernels (fresh, frozen and thawed, or canned and drained)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely diced (optional)
• ½ cup crumbled feta cheese (optional)

Creamy Lime Dressing

• ½ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• Juice of 1 large lime (about 2 tablespoons)
• 1 teaspoon honey
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

Step 1: Prepare the Corn

• Fresh Corn: Boil for 3–5 minutes or grill until lightly charred. Cool and cut kernels from the cob.
• Frozen Corn: Thaw completely and pat dry.
• Canned Corn: Drain and rinse well.

Step 2: Make the Dressing

In a small bowl, whisk together:

• Greek yogurt
• Mayonnaise
• Lime juice
• Honey
• Garlic
• Cumin
• Smoked paprika (if using)
• Salt and pepper

Whisk until smooth and creamy.

Step 3: Assemble the Salad

In a large bowl, combine:

• Corn
• Avocados
• Cherry tomatoes
• Red onion
• Cilantro
• Jalapeño (if using)
• Feta cheese (if using)

Pour the dressing over the salad and gently fold everything together to avoid mashing the avocado.

Step 4: Chill & Serve

Refrigerate for 15–20 minutes to let the flavors meld, or serve immediately.

Garnish with:

• Extra cilantro
• Lime wedges
• Cracked black pepper
• Chili flakes or Tajín seasoning (optional)

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Nutrition Information

Approximate per serving (1 of 6 servings, with feta):

• Calories: 220
• Protein: 7 g
• Carbohydrates: 16 g
• Fiber: 5 g
• Sugars: 5 g
• Fat: 16 g
• Saturated Fat: 4 g
• Cholesterol: 10 mg
• Sodium: 280 mg
• Potassium: 480 mg
• Vitamin C: 20% DV
• Vitamin A: 10% DV
• Calcium: 10% DV
• Iron: 6% DV

Nutrition values are estimates and will vary based on the ingredients used.

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Helpful Tips

• Choose avocados that yield slightly to gentle pressure.
• Pat corn dry to prevent a watery salad.
• Toss avocados with a little extra lime juice before mixing to help reduce browning.
• For the best flavor, use freshly squeezed lime juice.
• Chill the salad briefly before serving, but avoid making it too far in advance if it contains avocado.

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Delicious Variations

Mexican Street Corn Style

• Add 1 teaspoon chili powder.
• Use cotija cheese instead of feta.
• Sprinkle with Tajín before serving.

Southwest Salad

• Add:
  • 1 cup black beans
  • 1 diced bell pepper
  • ½ cup diced cucumber

Protein-Packed Version

Mix in:

• Grilled chicken
• Shrimp
• Turkey
• Chickpeas
• Quinoa

Dairy-Free

• Omit the feta.
• Replace the Greek yogurt with a dairy-free yogurt.
• Use vegan mayonnaise.

Spicy Version

Add:

• Extra jalapeño
• Serrano pepper
• Cayenne pepper
• Hot sauce

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Serving Suggestions

This salad pairs well with:

• Grilled chicken
• Steak
• Fish
• Shrimp
• Burgers
• Tacos
• Burritos
• BBQ ribs
• Pulled pork
• Tortilla chips as a dip

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Storage

• Refrigerator: Best enjoyed within 1–2 days in an airtight container.
• Stir gently before serving.
• For meal prep, keep the avocado and dressing separate and combine just before serving.

Freezing is not recommended, as the avocado and dressing will lose their texture.

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Frequently Asked Questions (Q&A)

Q: Can I use canned corn?
A: Yes. Drain and rinse it well before adding it to the salad.

Q: Is frozen corn a good option?
A: Absolutely. Thaw it completely and pat it dry. For extra flavor, sauté or grill it briefly before using.

Q: How do I keep the avocado from turning brown?
A: Toss the diced avocado with a little fresh lime juice and store the salad covered in the refrigerator. It’s still best eaten within a day or two.

Q: Can I make this salad ahead of time?
A: Yes. Prepare the salad and dressing ahead, but add the avocado just before serving for the freshest appearance and texture.

Q: Can I make it vegan?
A: Yes. Use dairy-free yogurt, vegan mayonnaise, and omit or replace the feta with a plant-based alternative.

Q: What cheese works best?
A: Feta adds a tangy flavor, while cotija, queso fresco, or shredded cheddar also work well.

Q: Can I use sour cream instead of Greek yogurt?
A: Yes. Sour cream creates a richer dressing with a slightly tangier flavor.

Q: Is this salad gluten-free?
A: Yes, as written, all the ingredients are naturally gluten-free. Always check packaged ingredient labels if you have a gluten sensitivity or celiac disease.

Q: Can I add more vegetables?
A: Definitely. Bell peppers, cucumbers, radishes, black beans, or diced zucchini are all excellent additions.

Q: What makes this salad creamy?
A: The combination of ripe avocado, Greek yogurt, and a small amount of mayonnaise creates a smooth, creamy dressing without being overly heavy.