There’s something magical about the first bite of this Summer Salad With Corn, Strawberries & Avocado. It hits all the right notes: sweet, juicy strawberries, creamy avocado, crisp corn, and a zesty lime dressing that ties everything together like a symphony of sunshine on your plate.

I first made this salad for a family barbecue, hoping to bring something fresh and colorful to the table. It disappeared in minutes. Since then, it's been my go-to for everything from beach picnics to light weeknight dinners.

This is the kind of dish that doesn’t just taste good – it feels good. And it comes together in a snap, with just a handful of ingredients and no cooking required beyond boiling some corn. Let’s dive into what makes this salad a summer staple.

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

This salad isn’t just a pretty face. It’s the kind of recipe you’ll find yourself craving long after summer ends.

First off, it’s quick and easy. You can throw it together in under 20 minutes, making it perfect for last-minute gatherings or impromptu dinners on the patio.

It’s also budget-friendly. With seasonal produce like corn and strawberries at their peak, you can make a big bowl for just a few dollars.

Versatility is another major win. Serve it as a side with grilled chicken or shrimp, or bulk it up with quinoa or greens for a main dish.

And did I mention it’s healthy? This salad is loaded with vitamins, fiber, and healthy fats from the avocado – it nourishes you while tasting like a treat.

Whether you're feeding a crowd or just yourself, this recipe brings a vibrant, satisfying energy to the table.

Ingredients Notes

This salad is all about letting fresh ingredients shine. The flavor combination might sound unconventional, but it works beautifully.

Corn adds the perfect crunch and sweetness. Fresh corn cut off the cob is ideal, especially when it's in season. If you're short on time, frozen corn (thawed and drained) can work in a pinch, though you’ll miss some of that raw, just-picked flavor.

Strawberries bring a burst of juicy sweetness. Look for ripe, red berries without white tops for the best flavor. Slice them thick enough that they don’t get lost in the mix.

Avocado adds creaminess and a mild richness that balances the sweetness of the fruit. Choose avocados that yield slightly to pressure, but aren't mushy. Dice them gently so they keep their shape.

Red onion offers a sharp, tangy bite that cuts through the sweetness. If raw onion is too strong for your taste, you can soak the slices in water for 10 minutes before adding them to the salad.

Fresh lime juice and olive oil create a simple, bright dressing. The lime adds tang and freshness, while a good olive oil ties all the flavors together. A sprinkle of salt and freshly cracked pepper is all you need to finish it off.

You won’t need any special equipment for this recipe – just a sharp knife, a cutting board, and a large mixing bowl.

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

Making this salad is as easy as a summer breeze. Here’s how to pull it together for your next meal or gathering.

Start by cooking your corn. If you’re using fresh corn, bring a large pot of water to a boil and cook the ears for 3-4 minutes. Once cooled, cut the kernels off the cob. If using frozen corn, simply thaw it and pat it dry.

Next, prep your produce. Hull and slice the strawberries, dice the avocados, and thinly slice the red onion. Try to keep everything bite-sized and uniform for the best presentation and texture.

In a large bowl, combine the corn, strawberries, avocado, and onion. Be gentle when mixing so you don’t mash the avocado.

Squeeze fresh lime juice over the top and drizzle with olive oil. Season with salt and black pepper, then toss everything together lightly until just combined.

Taste and adjust seasoning as needed. You might want a bit more lime for brightness or a touch more salt to enhance the flavors.

The whole process takes about 20 minutes, start to finish. What you’ll end up with is a vibrant, refreshing salad that looks as good as it tastes.

Storage Options

This salad is best served fresh, but you can prep some parts in advance. Cook and refrigerate the corn, slice the strawberries, and prep the onions up to a day ahead.

Once the avocado is added and the salad is dressed, it’s best eaten within a few hours. Avocados tend to brown quickly, even with lime juice, and the strawberries can get soggy over time.

If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Just know the texture won’t be quite as crisp as when it was first made.

To refresh it a bit, add a few fresh strawberry slices and a squeeze of lime before serving again.

Variations and Substitutions

One of the best things about this salad is how flexible it is. You can tweak it to match your tastes or what you have on hand.

Swap the strawberries for other summer fruits like mango, peaches, or blueberries. Each one brings a different flavor profile but works beautifully with corn and avocado.

Add some protein to make it a full meal. Grilled chicken, shrimp, or even chickpeas pair nicely with the fresh flavors.

Try tossing in some crumbled feta or goat cheese for a salty contrast to the sweet fruit. It adds another layer of flavor and makes the salad feel a bit more indulgent.

Want a little heat? A few slices of jalapeño or a pinch of chili flakes can add just the right kick.

Don’t be afraid to experiment. This salad is more of a template than a strict formula. As long as you keep the balance of sweet, creamy, tangy, and crunchy, you’re in for something delicious every time.