Cucumber and Corn Salad with Avocado

Name: Cucumber and Corn Salad with Avocado
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cups fresh corn kernels (about 3 ears of corn); 1 large cucumber, diced; 1 ripe avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; Salt and pepper to taste

Highlighted under: Fast Flavor | Quick Tastes

I love making Cucumber and Corn Salad with Avocado during the warmer months when fresh produce is abundant. The combination of crisp cucumbers, sweet corn, and creamy avocado creates a refreshing dish that's perfect as a side or light main course. It's easy to throw together and showcases the vibrant flavors of summer. This salad is my go-to for picnics and barbecues because it not only tastes fantastic but also looks beautiful on the table.

Created by

Mia

Last updated on 2026-02-13T16:42:19.080Z

When I first made this Cucumber and Corn Salad with Avocado, I was amazed at how such simple ingredients could come together to create a dish with complex flavors. I experimented with different seasonings and discovered that a squeeze of lime juice really brightens the whole salad and enhances the sweetness of the corn. It's a simple trick that elevates the dish to a whole new level!

One of my favorite aspects of this salad is its versatility. I’ve served it at casual family dinners and upscale gatherings alike, adapting the ingredients to whatever I have on hand. Sometimes I include diced tomatoes or even a handful of fresh herbs, like cilantro or basil, to add another layer of flavor. Each version tells a different story!

        Why You'll Love This Salad
        Refreshing crunch from cucumbers complements the sweetness of corn
Creamy avocado adds a rich texture without overpowering the fresh ingredients
Quick and easy to prepare, making it a perfect last-minute side dish

      

Combining Fresh Ingredients

The combination of fresh corn, cucumber, avocado, and cilantro creates a unique textural experience in every bite. When selecting your corn, look for fresh ears with bright green husks that are tightly wrapped. The kernels should be plump and milky when you bite into them; this ensures sweetness and the right crunchiness. If fresh corn isn't available, you can substitute frozen corn, but make sure to thaw it beforehand to achieve the desired texture and sweetness.

When preparing the cucumber, I recommend using an English cucumber because it has fewer seeds and a thinner skin, resulting in less bitterness. If you're using a standard cucumber, peeling it may be necessary to avoid any overpowering flavors. Drain excess moisture from the diced cucumber by placing it in a colander for a few minutes, which helps prevent the salad from becoming too watery.

Flavor Enhancement Techniques

The lime juice in this salad not only adds brightness but also helps to keep the avocado from browning too quickly. To maximize the flavor from your lime, roll it on a hard surface before cutting, which helps release the juices. You can even use a zester to incorporate some lime zest for an extra citrus kick, enhancing the overall taste profile.

Don’t hesitate to experiment with the fresh herbs in this salad. While cilantro offers a classic flavor that complements the ingredients, if you're not a fan, you can replace it with fresh parsley or even basil for a unique twist. Adding a spoonful of diced jalapeño can elevate the spice level for those who enjoy a bit of heat.

Ingredients

Gather these fresh ingredients for a vibrant salad:

Ingredients

2 cups fresh corn kernels (about 3 ears of corn)
1 large cucumber, diced
1 ripe avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Instructions

Follow these simple steps to create your salad:

Prepare the Ingredients

Start by shucking the corn and removing the kernels from the cob. Dice the cucumber and avocado into bite-sized pieces, and finely chop the red onion and cilantro.

Combine and Season

In a large mixing bowl, combine the corn, cucumber, avocado, red onion, and cilantro. Squeeze the lime juice over the top and season with salt and pepper to taste. Gently toss to combine, being careful not to mash the avocado.

Serve

Transfer the salad to a serving bowl and enjoy immediately, or refrigerate for 30 minutes to let the flavors meld before serving.

Pro Tips

For an added kick, try mixing in some diced jalapeño or a dash of hot sauce. This salad is best enjoyed fresh, but it can be stored in the refrigerator for a day. Just be cautious as the avocado may brown over time.

Serving Suggestions

To serve this salad at a gathering, I like to transfer it to a large, colorful bowl to showcase the vibrant ingredients. Adding slices of lime as a garnish can make it even more visually appealing. Pairing it with grilled proteins like shrimp or chicken can elevate the meal, creating a balanced dish that works well for casual barbecues or more formal dinners.

For a more substantial meal, consider serving the salad on a bed of mixed greens or integrating it into a grain bowl with quinoa or farro. This adds heartiness without detracting from the refreshing qualities of the cucumber and corn.

Make-Ahead and Storage Tips

This salad is best enjoyed fresh, but if you're making it in advance, consider keeping the avocado separate until just before serving. To store, place the mixed salad in an airtight container and refrigerate for up to 24 hours. Keep the diced avocado in a separate container coated with a bit of lime juice to prevent browning, then combine them just before serving for the best aesthetic and textural results.

If you have leftovers, the salad can still be delicious the next day, but you may notice a change in texture as it sits. Adding a little more lime juice can revive the freshness and help reincorporate the flavors if they seem muted.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the ingredients ahead of time, but it's best to add the avocado just before serving to prevent browning.

→ What can I substitute for corn?

You can substitute canned corn or even use black beans for a different flavor and texture.

→ How long does this salad keep in the fridge?

The salad is best eaten fresh but can last in the fridge for about 1 day. Just be prepared for the avocado to brown slightly.

→ Can I add other vegetables to the salad?

Absolutely! Feel free to add ingredients like diced bell peppers, diced tomatoes, or even greens like spinach for extra nutrition.