Avocado Corn Salad

Just because it’s August doesn’t mean summer recipes are going anywhere. As long as the weather is warm, you’ll find me making fresh, colorful salads that require minimal effort and taste like peak summer.

This Avocado Corn Salad actually came together by accident while I was cleaning out my fridge. I tossed together a handful of ingredients I already had on hand, took one bite, and immediately knew it was a recipe worth writing down. Since then, I’ve made it three times—including bringing it to a friend’s house for dinner—and it disappears every single time.

Every bite is packed with sweet corn, crisp cucumbers, juicy tomatoes, creamy avocado, and thinly sliced red onion for just the right amount of crunch and bite. Fresh basil brightens everything up, while a squeeze of lemon, a simple garlic herb seasoning, and crumbled feta tie it all together with the perfect balance of fresh, tangy, and salty flavors.

The best part? It comes together in about 15 minutes with simple, seasonal ingredients, making it the perfect side dish for cookouts, weeknight dinners, or meal prep.

Serve it alongside grilled chicken, burgers, steak, shrimp, or your favorite sausage for an easy, satisfying summer meal. And if you’re anything like me, don’t be surprised if you find yourself making it on repeat before summer comes to an end.

Want to see how it’s made? Cook with me:

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Prep time: 15 minutes

Servings: 6

Calories: 160

Protein: 4g

Ingredients:

• 2 ears of corn

• 2 ripe avocados, diced

• 2 mini cucumbers, thinly sliced

• ½ small red onion, thinly sliced

• 1 cup grape tomatoes, halved

• ¼ cup fresh basil, thinly sliced

• ⅓ cup crumbled feta cheese

• Juice of 1 lemon

• 1 tablespoon olive oil

• ½ teaspoon garlic herb seasoning (or use a mix of salt, garlic powder, and dried parsley)

• Freshly cracked black pepper, to taste

Steps:

1. Microwave the corn in its husk for 5 minutes. Let it cool for a few minutes, then remove the husks and slice the kernels off the cob.

2. Add the corn, avocado, cucumbers, red onion, and grape tomatoes to a large serving bowl.

3. Drizzle with the olive oil and fresh lemon juice. Sprinkle with the garlic herb seasoning and black pepper.

4. Add the basil and feta, then gently toss until everything is evenly coated. Taste and adjust seasoning if needed.

5. Serve immediately, or chill for 15–30 minutes to let the flavors meld before serving.

Tip: This salad is best enjoyed the day it’s made to keep the avocado fresh and vibrant.