Avocado & Corn Salad

Avocado & Corn Salad
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.

Summer entertaining season is here, and Heinen’s is making it easy to bring fresh, vibrant flavor to every BBQ, picnic, and backyard gathering. Introducing Avocado Corn Salad, a colorful summer side packed with charred corn, creamy avocado, crisp vegetables, tangy feta cheese, and a bright lime honey vinaigrette. Every bite tastes like summer with the perfect mix of sweet, creamy, crisp, and refreshing flavors.

Best of all, this recipe comes together in just minutes. Simply grill the corn, chop the fresh ingredients, toss everything together, and serve. Whether paired with grilled favorites or enjoyed with corn chips as a fresh snack, this easy summer salad is guaranteed to be a cookout favorite.

Why You’ll Love This Recipe:

  • It’s packed with fresh summer flavor. Charred corn, creamy avocado, and crisp veggies tossed in an easy lime-honey vinaigrette. It tastes like peak summer in a bowl.
  • The recipe is so easy to throw together. Just chop and toss the ingredients together. It’s effortless even on hot, busy days.
  • It’s perfect for gatherings and cookouts. This salad is perfect for BBQs, picnics, and potlucks. Bright, colorful, and easy to pair with just about everything. This can be a great BBQ side or a refreshing snack with corn chips.
Avocado & Corn Salad in a bowl with a serving spoon
Avocado & Corn Salad

Avocado & Corn Salad

Ingredients

For The Salad

  • 3 corns on the cob
  • 1 cup cherry tomatoes, halved
  • 2 mini cucumbers, chopped
  • 1 avocado, peeled, seeded, and chopped
  • 5 green onions, thinly sliced
  • ¼ basil, sliced
  • ½ cup crumbled feta cheese

For The Dressing

  • ¼ cup lime juice
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, grated
  • Sea salt
  • Black pepper

Instructions

  1. Grill the corn until charred.
  2. Let the corn cool and slice the kernels off the cob.
  3. In a jar or bowl, combine all of the dressing ingredients.
  4. In a large bowl, toss the corn kernels, cherry tomatoes, cucumbers, avocado, green onions, basil, and feta with about ⅔ of the dressing.
  5. Taste and add more dressing or season with salt and pepper if you deem necessary.

Avocado & Corn Salad unmixed in a bowl surrounded by its ingredients

Yoko Segawa

By Yoko Segawa

Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

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