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Avocado Corn Salad mix

Avocado Corn Salad

5 from 7 votes
Created by Mariam E.
This Avocado Corn Salad is a super delicious and simple summer salad! It's a typical corn salad with added avocados and sweet cranberries.
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 6 servings


  • 3 whole corn cobs
  • 2 large avocados
  • 1 cup grape tomatoes cut in half
  • 1/4 small purple onion
  • 2 tbsps. chopped cilantro
  • 1/2 cup dried cranberries


  • 2 tbsps. olive oil
  • 3/4 tsp. salt
  • 1 tsp. minced garlic
  • Juice of 1 lemon


  • Boil the corn for 5-7 minutes and then allow to cool. Cut off the corns flesh with a knife or corn slicer tool.
  • Cut the avocado into large cutes, tomatoes into halves, thinly slice the onions and chop the cilantro.
  • Place everything in a bowl and add in the dried cranberries.
  • Prepare the dressing my mixing the salad ingredient together. Pour over the salad ingredient and toss to coat everything well.
  • Serve and enjoy!



  • Grill the corn for a smoky flavor.
  • Feel free to add other fresh herbs such as basil or chives.
  • If you want a more complete meal, grill some chicken and shrimp and toss it together for a main dish.
  • Add avocado to the salad last so that it doesn’t get completely mashed while mixing.
  • To make this keto and low-carb, omit the corn and double the other ingredients.


Serving: 1g | Calories: 295kcal | Carbohydrates: 29.4g | Protein: 4.7g | Fat: 17.2g | Saturated Fat: 2.4g | Sodium: 952.8mg | Sugar: 5g
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