Best 6 Corn Avocado And Cucumber Salad Recipes

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Indulge in a refreshing symphony of flavors with our delightful Corn, Avocado, and Cucumber Salad recipe. This vibrant salad offers a burst of freshness with every bite, featuring crisp corn kernels, creamy avocado slices, and cool cucumber ribbons, all tossed in a tangy lime vinaigrette. Ready in just 20 minutes, this healthy and flavorful salad is a perfect complement to grilled meats, fish, or as a light and satisfying meal on its own.

In addition to the main recipe, we've included three exciting variations to cater to your taste preferences and dietary needs. For a zesty kick, try our Spicy Corn, Avocado, and Cucumber Salad, where a combination of chili powder, cumin, and cayenne pepper adds a delightful warmth to the mix. If you're a fan of bold flavors, our Black Bean and Corn Salad is sure to impress, featuring a hearty combination of black beans, corn, avocado, and a zesty cilantro vinaigrette. And for a vegan twist, our Vegan Corn and Avocado Salad offers a satisfying and flavorful option with a creamy avocado dressing.

No matter your preference, these corn, avocado, and cucumber salad variations are sure to tantalize your taste buds and leave you feeling refreshed and satisfied. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that celebrates the vibrant flavors of summer.

Check out the recipes below so you can choose the best recipe for yourself!

CORN TOMATO AVOCADO SALAD



Corn Tomato Avocado Salad image

This Corn Tomato Avocado Salad is summer in a bowl! The perfect side dish with anything you're grilling, or double the portion as a main dish.

Provided by Gina

Categories     Side Dish

Time 15m

Number Of Ingredients 9

1 cup corn kernels (from 1 large steamed corn on the cobb)
5 ounces diced avocado (from 1 medium)
1 1/2 cup diced Persian cucumbers (about 3 small)
1 cup halved cherry tomatoes
2 tablespoons diced red onion
2 teaspoons extra virgin olive oil
2 tablespoon fresh lemon juice (from 1 medium lemon)
1/4 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

  • Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
  • Let it cool then transfer to a large bowl.
  • Toss all the remaining ingredients together and serve immediately.

Nutrition Facts : ServingSize 1 cup, Calories 128 kcal, Carbohydrate 14 g, Protein 2.5 g, Fat 8.5 g, SaturatedFat 1 g, Sodium 83 mg, Fiber 4 g, Sugar 3.5 g

CORN AND AVOCADO SALAD



Corn and Avocado Salad image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 14

Kosher salt
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

Steps:

  • In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
  • Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
  • Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

CORN-AVOCADO SALAD



Corn-Avocado Salad image

Provided by Food Network Kitchen

Time 30m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Whisk 3 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon honey and 1/2 teaspoon kosher salt in a large bowl. Add 1/2 thinly sliced red onion and toss; let sit, stirring occasionally, 20 minutes. Brush 4 ears corn with vegetable oil and grill over medium-high heat until charred, 8 minutes. Let cool, then cut off the kernels. Add to the onion along with 2 chopped tomatoes, 1 diced avocado and 2 tablespoons chopped parsley; toss. Season with salt and pepper.

CORN, AVOCADO AND CUCUMBER SALAD



Corn, Avocado and Cucumber Salad image

This straight-from-the-garden vegetable salad is the essence of summer on a plate. It's very easy to make, but you'll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.

Provided by David Tanis

Categories     easy, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/2 cup finely diced red onion
3 tablespoons freshly squeezed lime juice
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds, toasted and coarsely ground
2 cups tender, small corn kernels
2 large firm-ripe avocados
2 cups sliced cucumbers
12 cherry tomatoes, halved or quartered
Small bunch purslane or watercress
Handful of mint leaves, roughly chopped
2 ounces queso fresco or mild feta, crumbled
Pinch of crushed red pepper

Steps:

  • In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
  • Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
  • To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 773 milligrams, Sugar 6 grams

CUCUMBER-AVOCADO SALAD



Cucumber-Avocado Salad image

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor. Cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. Finish with a hit of red-pepper flakes for heat, or embellish with herbs, lettuces, beans, soft-boiled eggs, feta, nuts and so on.

Provided by Ali Slagle

Categories     weekday, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 scallions, trimmed then sliced crosswise 1/4-inch-thick
Ice
1 pound cucumbers (such as 6 Persian or mini seedless, or 1 English)
Kosher salt
2 very ripe avocados
2 tablespoons fresh lemon or lime juice, or unseasoned rice vinegar, plus more as needed
Red-pepper flakes or hot sauce, for serving

Steps:

  • Transfer the scallions to a small bowl of ice water to crisp.
  • Peel the cucumbers in alternating stripes, trim ends and cut cucumbers lengthwise. Scoop out the seeds, if desired. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
  • When you're ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
  • Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
  • Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.

CORN AND AVOCADO SALAD



Corn and Avocado Salad image

A wonderful corn salad, savory and fresh-tasting. This recipe is fabulous with silver queen corn in the summer, but is also great with yellow sweet corn all year long!

Provided by Mary

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

8 slices bacon
2 heads butterhead lettuce
1 red bell pepper, chopped
1 bunch green onions, chopped
4 ears sweet corn, cut off the cob
2 avocados - peeled, seeded and cubed
⅔ cup red wine and vinegar salad dressing
3 tablespoons blue cheese salad dressing
2 tablespoons honey

Steps:

  • Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
  • In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
  • Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.

Nutrition Facts : Calories 807.7 calories, Carbohydrate 51.7 g, Cholesterol 40 mg, Fat 64.6 g, Fiber 11.5 g, Protein 15.4 g, SaturatedFat 15.1 g, Sodium 634 mg, Sugar 18.1 g

Tips:

  • Use the freshest possible ingredients for the best flavor.
  • If you don't have fresh corn, you can use frozen corn that has been thawed and drained.
  • To easily remove the kernels from the corn, place the cob in a large bowl and use a sharp knife to slice down the sides of the cob.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the cucumbers.
  • For a spicier salad, add a finely chopped jalapeño pepper.
  • For a more tangy salad, add a splash of lime juice.
  • Serve the salad immediately or chill it for later.

Conclusion:

This corn, avocado, and cucumber salad is a refreshing and healthy side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and refreshing salad, give this one a try!

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