Creamy Avocado Corn Salad

Creamy Avocado Corn Salad

Prep Time: 15 minutes
Chill Time: 20 minutes
Servings: 4–6

Ingredients 

• 2 cups cooked sweet corn, cooled
• 2 ripe avocados, diced
• 1 red bell pepper, diced
• ½ small red onion, finely chopped
• ¼ cup fresh cilantro or parsley, chopped
• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1 tbsp lime juice
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt
• ¼ tsp paprika, optional

Instructions 

1. Add the cooled corn, diced avocado, red bell pepper, red onion, and cilantro to a large mixing bowl.
2. In a separate small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, garlic powder, salt, black pepper, and paprika.
3. Pour the creamy dressing over the corn mixture.
4. Gently toss everything together until the vegetables and avocado are evenly coated. Be careful not to mash the avocado too much.
5. Taste and adjust the salt, pepper, or lime juice if needed.
6. Cover and refrigerate for about 20 minutes before serving so the flavors can blend.
7. Give the salad one gentle stir before serving and garnish with extra cilantro or freshly ground black pepper.

Tips

Use fresh, frozen, or canned corn. If using canned corn, drain and dry it well before adding it to the salad. Choose avocados that are ripe but still firm so the cubes hold their shape.

For extra flavor, add a little grated Parmesan, crumbled feta, chopped jalapeño, or a pinch of chili flakes.

Storage

Keep the salad covered in the refrigerator for up to 2 days. Because avocado naturally darkens after cutting, this salad is best enjoyed fresh or within the first day.

Serving Suggestions 

Serve it as a refreshing side dish with grilled chicken, barbecue meats, burgers, tacos, sandwiches, or roasted vegetables.