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Summer Corn and Avocado Salad

Christine Skari
The perfect side to your next batch of tacos, this summer corn and avocado salad is bursting with color, fresh flavors and spice.
Prep Time 15 mins
Total Time 15 mins
Course Side
Servings 8 servings


  • ½ shallot thinly sliced
  • 1 bell pepper diced
  • 2 cups canned sweet corn
  • 1 pint cherry tomatoes
  • 2 avocados diced
  • ½-1 serrano chile seeds removed and minced
  • juice from 2 limes
  • ¼ cup olive oil
  • 1 tsp garlic salt
  • 1 tsp salt
  • ¼ tsp black pepper
  • parmesan cheese if desired


  • Combine the shallot, bell pepper, sweet corn, cherry tomatoes, avocados, and chile together in a large bowl.
  • In a smaller bowl, whisk together the lime juice, olive oil, garlic salt, salt, and black pepper. Pour over the produce mix and toss to combine evenly.
  • If desired, sprinkle on a little parmesan or cotija cheese!