Corn Avocado Salad

5 from 1 vote

Looking for something fresh and full of flavor to add to your meals? You’ve got to try my corn avocado salad! Packed with crisp corn, creamy avocado, and bold red onion this macro-friendly recipe will have your taste buds dancing.

Prep Time10

Cook Time5

Total Time15

Course: Salad

Cuisine: Mexican

Keyword: avocado salad, corn salad, salsa, side dish, side salad

Servings:

Calories: 98kcal

Ingredients

3 medium ears of corn (200g corn kernels)
1 large avocado, chopped (180g)
½ bunch cilantro, chopped (28g)
¼ red onion, diced (30g)
4 green onions, chopped (30g)
¼ cup crumbled reduced-fat feta cheese (60g)
1 lime, juiced (30g)
½ tsp kosher salt
⅛ tsp crushed red pepper flakes

Instructions

Cook corn using your favorite method. You can grill, boil, or for a quick method, I love to microwave. Just leave them in the husks, or if already husked, wrap them in paper towels and microwave for 5 minutes. Let the corn cool while you prepare the rest of the salad.
Add all of the remaining ingredients to a large bowl. Peel the husks off the corn (you can do this under cold water to help cool them faster), slice the corn off the cobs, and toss that (200g) corn into the salad.
Serve and enjoy! Use this recipe for tacos, bowls, or simply served with your favorite grilled proteins.

Notes

I’m not a huge fan of low-fat cheeses, but I can get behind it with a crumbled feta to save a little! Still salty and crumbly, it does the trick for me, but feel free to use normal feta! Or even a good shaved parmesan or chunks of jack or cheddar.

GF/DF: For a dairy-free option, I love the “Follow your heart” dairy-free feta.

Search for "Lillie Eats and Tells Corn and Avocado Salad" in MyFitnessPal, Lose It, and Macros First for easy tracking!

Nutrition