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Avocado corn salad

Easy Avocado Corn Salad

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6 1x


Here’s a fast and easy way to make avocado corn salad! It’s perfect for parties and full of zingy flavor.


  • 2 ripe avocados
  • 15-ounce can corn, drained or 1 1/2 cups boiled or grilled corn kernels
  • 1/4 cup red onion slices (optional)
  • 1 cup purchased pico de gallo, aka salsa fresca (including juices)*
  • Fresh cilantro, for garnish (optional)
  • 1/2 teaspoon kosher salt
  • 1 drizzle olive oil


  1. If making with cooked corn, cut the corn kernels from the cob. Otherwise, drain the canned corn.
  2. Dice the avocado. If using, slice the red onion.
  3. Gently mix the chopped avocado, corn, red onion and cilantro (if using) with the pico de gallo, making sure to add it with its juices. Add a drizzle of olive oil if you like. The salad is best the day it is made. Leftovers are good for 1 day.


*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo. If you’d like

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad
  • Diet: Vegan

Keywords: Avocado corn salad