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Strawberry Avocado Corn Salad

A fresh and vibrant Strawberry Avocado Corn Salad made with sweet corn, juicy strawberries, creamy avocado, and a zesty lime dressing. This easy summer corn salad is colorful, refreshing, and perfect as a quick side dish or light meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Salad
  • 2 cups corn fresh, frozen, or canned
  • 1 cup strawberries sliced
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved (optional)
  • ½ red onion thinly sliced
  • 1 small cucumber diced (optional)
  • ¼ cup fresh basil or cilantro chopped
  • Dressing
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard optional
  • 1 clove garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp chili flakes optional

Method
 

  1. Cook corn for 3–5 minutes if fresh, then cool. If using frozen or canned, thaw and drain.
  2. Slice strawberries, dice avocado, chop vegetables, and herbs.
  3. In a small bowl, whisk olive oil, lime juice, honey, mustard, garlic, salt, pepper, and chili flakes.
  4. In a large bowl, combine corn, strawberries, avocado, tomatoes, onion, cucumber, and herbs.
  5. Pour dressing over salad and gently toss to combine.
  6. Serve immediately or chill for 10–15 minutes before serving.

Notes

  • Add avocado just before serving to keep it fresh.
  • Best enjoyed the same day for optimal texture and color.
  • Add grilled chicken, shrimp, or chickpeas for a full meal.
  • Frozen corn works well if fully thawed and drained.
  • Do not overmix to avoid mashing the avocado.