corn salad aovcado rice winergar

charmer recipes

Try this refreshing corn salad avocado rice vinegar recipe! Quick, healthy, and bursting with flavor perfect for any meal or gathering!

Prep Time 15

Total Time 15

Course Salad

Cuisine American, Mexican-inspired

Servings 4 slices

Calories 200 kcal

Fresh frozen, or canned corn will work for this salad. Fresh corn on the cob is the most flavorful, but if you're short on time, frozen or canned corn is a great option. Just make sure to drain and rinse canned corn to reduce excess salt.

Choose a ripe avocado that yields slightly to gentle pressure. It should be soft but not mushy. Avocado adds a creamy texture to the salad and pairs perfectly with the tangy rice vinegar dressing.

The cucumber adds a refreshing crunch that balances the creamy avocado and sweet corn. Slice it into thin rounds or half-moons to maintain that perfect crunch.

These bring a pop of color and a burst of sweetness to the salad. Slice them in half for easy bite-sized pieces.

A small red onion adds a bit of sharpness to the dish which contrasts beautifully with the sweetness of the corn and the richness of the avocado. If raw onions are too pungent for you, soak them in cold water for a few minutes to mellow the flavor.

Rice Vinegar 3 tablespoons
The rice vinegar gives the salad a tangy and slightly sweet flavor. It’s less harsh than regular vinegar making it a great base for this salad’s dressing.
Olive Oil 1 tablespoon
Adds a smooth slightly fruity base to the dressing, helping to balance out the acidity of the rice vinegar.
Lime Juice Juice of ½ lime
Fresh lime juice enhances the flavors with an extra layer of citrusy brightness. It complements the rice vinegar and adds a bit of zest.
Salt and Pepper
Season to taste. A pinch of salt will enhance all the natural flavors while a dash of black pepper adds a touch of heat.
Fresh Herbs Optional
Cilantro is a great choice for this salad adding freshness and a subtle, herbaceous flavor. If cilantro isn’t your thing, parsley is a perfect alternative.

If you’re using fresh corn, start by cooking it until tender either by boiling or grilling it for about 5-7 minutes. Once it’s cooked, carefully cut the kernels off the cob. The natural sweetness of fresh corn is a key element in this salad, so if you have the option to use fresh, go for it! But no worries if you’re short on time frozen corn works just as well. Simply thaw it under warm water or microwave it for a few seconds, and you’re good to go!

While your corn is cooling (or thawing), take this time to prep the other fresh ingredients. You’ll need:
1 ripe avocado: Dice it into chunks. The creamy texture balances perfectly with the crunch of the corn.
1/4 cup red onion: Finely chop it to add a bit of sharpness without overpowering the other flavors.
1/2 cucumber: Dice it up for an extra burst of freshness.
1/2 bell pepper: Any color works, but red or yellow adds a pop of color and sweetness.
1/2 cup cherry tomatoes: Halve these to bring a juicy sweetness to the mix.
1 tablespoon fresh cilantro: Chop it finely. This herb brings an extra layer of brightness to the salad.

Here’s where the magic happens! In a small bowl, whisk together:
1/4 cup rice vinegar: This is the base of your dressing and gives the salad a lovely tang.
1 tablespoon olive oil: For a hint of richness and to bring all the flavors together.
1 tablespoon lime juice: A little citrus goes a long way to enhance the freshness.
Season with salt and pepper to taste. If you like a sweeter dressing, add a pinch of honey or agave for balance.

In a large bowl, combine the cooled corn with your chopped veggies and avocado. Pour the rice vinegar dressing over the top and toss gently to combine. Be careful when mixing—avocados are delicate and can easily turn into mush. You want to keep those chunks intact for the perfect bite.

To finish, sprinkle a little more fresh cilantro on top for that extra pop of green. Give it one last gentle toss, and your Corn Salad with Avocado and Rice Vinegar is ready to serve!

Make it ahead: This salad can be prepped a few hours ahead, making it a great choice for picnics or meal prepping. Just keep the dressing separate until you’re ready to serve.
Customize your salad: Feel free to add other ingredients, like black beans for extra protein or corn kernels from the grill for a smoky flavor.
Keep it cool: If you’re serving this salad on a hot day, chilling it in the fridge for 20-30 minutes before serving will enhance the flavors and keep it refreshing.
Enjoy the perfect balance of creamy avocado, crunchy corn, and tangy dressing in every bite. This easy recipe is sure to become a go-to for when you need a light, nutrient-packed dish that still feels indulgent!

Keyword Avocado Salad, Corn Salad, Healthy Salad, Rice Vinegar