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Corn Salad with Avocado

Corn and Avocado Salad with Quick Pickled Onions

This summery salad is best made and served the same day, since avocado doesn't hold up well overnight. That said, if you do have leftover salad, it makes a terrific filling for vegetarian tacos. Melt Cheddar or Jack cheese on corn tortillas, top with corn salad and warm black beans, and serve with salsa on the side. Scrumptious.
Course Vegetable Side
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Calories 105 kcal
Author Katie Morford

Ingredients

  • 4 ears corn on the cob, shucked, silks removed
  • 1/3 cup white wine vinegar
  • 1 1/2 tablespoons sugar
  • 1 3/4 teaspoons kosher salt, divided
  • ½ medium red onion, thinly sliced
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons extra-virgin olive oil
  • 1 ½ ripe avocados

Instructions

  1. Cook the corn on the cob using your preferred method until just tender. I’m partial to steaming it over high heat in about 1 inch of water in a large, covered pot. I usually move the corn around in the pot once during cooking and check for doneness by popping a kernel off of the cob using a butter knife and tasting it. Corn takes about 5 to 7 minutes to steam.

  2. While the corn is cooking, make the pickled onions. Mix together the vinegar, sugar, and 1 teaspoon of the salt in a small bowl, stirring until the solids dissolve. Add the onion slices and submerge completely in the vinegar. Let that stand for at least 20 minutes.

  3. When the corn is cooked and cool enough to handle, cut the kernels off of the cobs. If you don’t have a particularly sharp knife, a serrated edge one can work well here.
  4. Put the corn in a medium bowl. Scoop the pickled onions out of the vinegar, allowing the vinegar to drip off of them, and add the onions to the corn. Add two tablespoons of the pickling vinegar to the corn. Discard the remaining vinegar or save it to use in another salad dressing.
  5. Add the remaining ¾ teaspoon of salt, cilantro, and olive oil. Mix well. Cut the avocados into cubes and add to the salad. Stir gently and serve.