Fiesta Corn and Avocado Salad

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If you’re craving something fresh, colorful, and bursting with flavor, this Fiesta Corn and Avocado Salad is about to be your new go-to. It combines sweet corn, creamy avocado, juicy cherry tomatoes, and zesty lime into one vibrant bowl. Whether you’re making it as a side dish for your next BBQ or topping your tacos with a twist, it’s guaranteed to impress.

What makes this salad so special is its balance. The crispness of the red onion, the tang from lime juice, the mild heat from jalapeño, and the cool richness of avocado all play off each other perfectly. It’s healthy, quick to make, and pairs well with grilled meats, tacos, or even tortilla chips for a fun dip.

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What Kind of Corn Works Best for Fiesta Corn and Avocado Salad?

Fresh grilled corn off the cob adds a smoky note that’s irresistible, but canned or frozen corn works just as well if you’re in a pinch. If using canned, just drain it well. Frozen? Quick-thaw under warm water and pat dry to avoid watering down your salad.

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Ingredients for the Fiesta Corn and Avocado Salad

• 2 cups corn (grilled, canned, or frozen)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ½ small red onion, finely diced
• 1 small jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil
• Salt and pepper to taste

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How To Make the Fiesta Corn and Avocado Salad

Step 1: Prep the Ingredients

Dice the avocado, chop the tomatoes, onion, jalapeño, and cilantro. If using grilled corn, slice it off the cob. For frozen, thaw and pat dry.

Step 2: Toss It All Together

In a large bowl, combine the corn, avocado, cherry tomatoes, red onion, jalapeño, and cilantro. Drizzle in the olive oil and lime juice.

Step 3: Season and Chill

Season with salt and pepper. Gently toss everything until evenly coated. Let it sit for 10 minutes in the fridge to allow the flavors to mingle before serving.

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How to Serve and Store Fiesta Corn and Avocado Salad

This salad shines when served fresh and slightly chilled. It pairs well with grilled chicken, steak, fish tacos, or inside a burrito bowl. As a party dish, it doubles up as a chunky dip with tortilla chips.

Store leftovers in an airtight container in the fridge for up to 1 day. Because of the avocado, it’s best eaten the same day as it can brown and soften.

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Frequently Asked Questions

Can I make this ahead of time?

You can prep all ingredients ahead except the avocado. Add the avocado just before serving to keep it from browning.

What can I substitute for cilantro?

If you’re not a fan of cilantro, try fresh parsley or even some finely chopped green onion.

Is this salad spicy?

The jalapeño adds a mild heat. For more kick, leave in the seeds or use a sp spicier chili. For no heat, omit the pepper altogether.

Can I use lemon instead of lime?

Yes! Lemon will give it a slightly different citrus note, but it will still taste fresh and bright.

How can I bulk this up into a main dish?

Add black beans, grilled chicken, or quinoa to turn it into a hearty, protein-packed bowl.

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Want More Salad Ideas with a Fresh Twist?

If you love this Fiesta Corn and Avocado Salad, you might also enjoy these other fresh favorites:

• Blueberry Peach Feta Salad with sweet and savory layers.
• Broccoli Salad for a crunchy, tangy bite.
• Oven Roasted Root Vegetables if you like earthy, nourishing sides.
• Healthy Mediterranean Salmon Dinner with bright veggies and flavor-packed protein.
• Authentic 7 Layer Mexican Dip for another colorful party favorite.

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Save This Pin + Share Your Results

📌 Save this Fiesta Corn and Avocado Salad to your Pinterest salad board so you can whip it up anytime!

And let me know in the comments if you made it your own. Did you grill the corn or keep it simple? Add black beans or a hit of chili powder? I’d love to hear how you make this salad shine in your kitchen.

For more daily recipes and colorful kitchen inspiration, follow along on Pinterest at Nina Dishes.

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