This Avocado Corn Salad is so creamy and flavorful - A light, yet satisfying meal!
by Christina Cherrier–Updated Aug 16, 2023
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Home/Cook / / Salads Recipes / Avocado Corn Salad Recipe with Feta
By Christina Cherrier
Updated Aug 16, 2023
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Avocado Corn Salad Recipe – So much creaminess and flavor! This avocado corn salad is a light, yet satisfying meal filled with corn, tomatoes, feta, basil, and cucumber. Avocado brings just the right amount of creaminess while basil creates a fresh contrast. Tis avocado corn salad recipe is perfect for a to-go lunch, BBQs and a hit at any potluck party – Try it tonight!
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Ingredients list for theAvocado Corn Salad Recipe
- 1 1/2 cups fresh or frozen corn, thawed
- 2 small avocados, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup finely chopped cucumber
- 2 tablespoons chopped fresh basil
- 1/3 cup crumbled feta cheese
- 1/2 red onion, sliced
- 1 tablespoon butter or ghee
The dressing
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon Italian seasoning
- A pinch of salt
- 1 tablespoon water
- 1 teaspoon honey, optional
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1.To make the avocado corn salad: Whisk together 3 tablespoons of olive oil, water, lime juice, Italian seasoning, honey and salt in a small bowl, set aside.
2. Cook corn in a skillet with 1 tablespoon butter for 3 – 4 minutes stirring regularly, until tender.
3. Pour corn into a large salad bowl or shallow plate, allow to cool for a couple of minutes and combine with avocado, tomatoes, cucumber, red onion, feta, and basil. Refrigerate until ready to serve.
4. Just before serving, drizzle the avocado corn salad with the dressing and sprinkle with extra feta cheese and basil if you want. Enjoy!
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Tips for the avocado corn salad
This avocado corn salad with fetais a total crowd-pleaser! It’s fast and easy to prepare, and has a delicious balance of fresh flavors and textures! Welove serving this avocado corn salad as a side at barbecues or as a light dinner.
- Don’t overly toss the avocado corn salad because of the avocado. When you stir everything together, try to keep things a little chunky but not to the point you get the texture ofguacamole!
- To choose the perfect corn for the salad, make sure that the corn husk is bright green and slightly humid to the touch. The silks peeking out at the top should be yellow and a bit sticky, not browned and dry. Finally, the corn should feel dense and heavy for its size: the heavier the corn, the plumper the kernels!
Should I use frozen, canned or fresh corn?
We like to use fresh corn to make this corn salad but yes, frozen corn can replace fresh corn in most recipes where fresh corn is called for. But if you plan to make thisavocado corn salad recipeahead of time, keep in mind thawed corn will last shorter and can get mushy if you wait too long.
What ingredients can you substitute in the avocado corn salad
- Don’t have feta cheese? Any crumbled cheese like blue cheese or goat cheese will work well.
- Red onion can be swapped with white onion.
- You can use parsley instead of basil.
Can I make this avocado corn salad in advance?
Yes, just to toss in the avocado right before serving the avocado corn salad so it doesn’t turn brown. Avocado is a wonderful ingredient that always looks and tastes best when it’s fresh! You can also add the feta cheese last minute so that it doesn’t get soggy with the dressing – The best of BBQ side dish recipes!
How long to store the avocado corn salad?
This avocado corn salad recipe with feta saves well for two days in the refrigerator. After that, the avocado will turn brown… but we bet you won’t have any leftover by that time! We suggest you make a big batch of the avocado corn salad to eat with dinner, then have it for lunch the next day.
More salad recipes
- Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil
- Healthy Avocado Chicken Salad
- Caprese Avocado Salad with Mozzarella, Pesto, Tomato, and Balsamic
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