Summer Salad With Corn, Strawberries & Avocado Recipe

There's something magical about the colors and flavors of summer all coming together in one bowl. This Summer Salad with Corn, Strawberries & Avocado is the very essence of warm-weather cooking: juicy, sweet, creamy, and impossibly fresh.

this Recipe

I first whipped up this salad after a morning trip to the farmer's market, armed with a basket of strawberries and a few just-picked ears of corn. It's now my go-to for backyard barbecues, lazy lunches, and even light dinners. Best of all, it comes together in under 20 minutes, with no cooking required if you use raw corn.

You’ll love how each bite bursts with texture—from the crunch of fresh corn to the buttery softness of ripe avocado, and the sweet tang of strawberries tying it all together. Ready to taste summer in a bowl? Let’s dive in.

Why You’ll Love This Summer Salad With Corn, Strawberries & Avocado

If you’re looking for a no-fuss dish that still feels fresh and special, this is it. This salad is as delicious as it is beautiful—and it's about to become your seasonal staple.

First, let’s talk speed. You can have this salad ready in 15 to 20 minutes flat. No oven, no stove, and barely any cleanup. Perfect for those blazing hot days when you want something light but still satisfying.

It’s also incredibly healthy. With nutrient-packed ingredients like avocado, strawberries, and corn, you’re getting fiber, antioxidants, and healthy fats in every forkful. It’s naturally gluten-free and vegetarian too, making it a crowd-pleaser at any summer gathering.

This salad is also a visual stunner. The vibrant colors make it look like you spent hours prepping—even though you barely broke a sweat. It's the kind of dish that earns you compliments before anyone’s taken a bite.

And let’s not forget how versatile it is. Serve it as a side dish, spoon it over grilled chicken, or enjoy it straight from the bowl for a quick lunch. You can even double the batch and pack it for picnics or potlucks.

From backyard BBQs to casual dinners, this salad fits right in.

Ingredients Notes

What makes this salad shine is the quality and freshness of each ingredient. Choose the best you can find—you won’t need many.

Fresh corn is key to the salad’s irresistible crunch and subtle sweetness. You can use it raw straight off the cob, or blanch it quickly if you prefer a softer bite. If you’re in a pinch, thawed frozen corn works too, but nothing beats the snap of just-cut kernels.

Strawberries bring a bright, juicy sweetness that balances the richness of the avocado. Look for berries that are deep red and fragrant. Hull and slice them just before serving to keep them from getting mushy.

Avocados add creaminess and a buttery texture that ties all the ingredients together. Go for ripe but firm avocados—too soft and they’ll fall apart in the bowl. Dice them gently and add a splash of lime juice to keep them vibrant.

Fresh herbs, especially cilantro or basil, give this salad a burst of fresh flavor. Cilantro adds a slightly citrusy note, while basil leans more savory. Either works beautifully, depending on your taste preference.

You’ll also want a simple dressing of lime juice, olive oil, salt, and pepper. It’s light and zesty, enhancing the natural flavors without overpowering them. No fancy tools needed—just a knife, a bowl, and a spoon.

How To Make This Summer Salad With Corn, Strawberries & Avocado

Making this salad is as easy as summer living. You’ll be amazed how quickly it comes together.

Start by prepping your corn. If using raw corn, simply slice the kernels off the cob with a sharp knife. For a slightly more tender texture, bring a pot of water to a boil and blanch the ears for about 2 minutes, then rinse with cold water before cutting.

Next, slice your strawberries. Remove the green tops and cut them into quarters or halves, depending on their size. Set them aside in a large mixing bowl.

Cut your avocados in half, remove the pits, and gently dice the flesh into bite-sized pieces. Add them to the bowl with a squeeze of fresh lime juice to prevent browning.

Add your corn to the bowl, then sprinkle in your chopped herbs. Drizzle everything with extra virgin olive oil, more lime juice, a pinch of salt, and freshly cracked pepper.

Gently toss everything together with a spoon or your hands, being careful not to mash the avocado. Taste and adjust seasoning if needed.

From start to finish, the whole process takes about 15 minutes. What you’ll end up with is a colorful, vibrant salad that tastes like sunshine.

Storage Options

This salad is best served fresh, especially because of the avocado. However, you can prep some of the ingredients ahead of time to save effort.

Store sliced strawberries and cooked corn in separate airtight containers in the fridge for up to 2 days. Only dice the avocado right before serving to prevent it from browning.

If you do have leftovers, store them in a sealed container and eat within 24 hours. The lime juice helps slow oxidation, but the texture of the avocado may soften over time.

To freshen it up the next day, add a splash of lime and a bit more chopped herbs before serving. Avoid freezing, as the produce will lose its crisp texture.

Variations and Substitutions

One of the joys of this salad is how easy it is to customize based on what you have on hand—or what’s ripe at the market.

Want a bit of heat? Add a finely diced jalapeño or a sprinkle of crushed red pepper flakes for a spicy kick that pairs beautifully with the sweetness of the fruit.

Swap the strawberries for mango or peach slices for a tropical twist. These fruits bring a similar sweetness and pair wonderfully with corn and avocado.

Not a fan of cilantro? Use fresh basil, mint, or even parsley instead. Each herb adds its own spin and gives the salad a different flavor profile.

If you’d like some added protein, toss in a handful of crumbled feta or grilled shrimp. Both pair wonderfully with the other ingredients and can turn this side dish into a main meal.

You can also add greens—arugula, baby spinach, or mixed spring greens—to bulk it up into a heartier salad.

Don’t be afraid to play around. This is one of those recipes that welcomes creativity with open arms.

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