Simple & Tasty Corn Feta Avocado Salad – Perfect for Leftover Corn on the Cob
by Ed
This corn feta avocado salad is a fridge-emptying superhero and is a crowd pleaser whenever we serve it. With a double-duty skillset like that, you’d think it would be difficult to make, but it also is really easy to knock out in just a few minutes of chopping and dicing.
You can make it ahead as this salad keeps well in the fridge. Just add the avocado right before serving to keep it pretty and fresh. We’re adding this recipe to our popular salads that keep well recipe collection.
As summer winds down, I’m going to bet you’ve got some (or all) of the ingredients on hand. So let’s get to it.
The first ingredient in our Corn Tomato Avocado Feta Salad, corn, is the one that starts off the summer as a dinnertime superstar, but then enthusiasm fades as the weeks go by.
We all love those first few local corn-on-the-cob cookouts that seem to start around early-to-mid-July. But by August, while still great, we have noticed that more leftover corn seems to accrue as the novelty wears off a bit.
Now, with this salad recipe in hand, I actually hope that people don’t eat all the corn, as having it pre-boiled and cooled in the fridge from a previous meal is a great jumpstart to this dish.
The remaining fresh ingredients: cucumber, tomatoes, and avocados are all things that seem to end up in our fridge or on our counter.
The cucumbers show up from grocery trips, from neighbour’s vegetable gardens, from farmer’s markets and BAM! just like that we’ve got 2-3 extras that need a purpose in life.
Tomatoes and avocados seem to arrive in clusters, often just on the cusp of being ripe. So they sit on the counter and wait their turn. And maybe even get forgotten or overlooked. The next thing you know, they are all ripe at the same time and you need to use them up before they go bad.
Again, this salad is your friend. The ingredient ratios below are all flexible, so if you have extra tomato or cucumber – dice them up too and add them.
The final key ingredient in our Corn Tomato Avocado Feta Salad recipe is of course feta, but guess what: it doesn’t need to be. We like feta as we are most likely to have it on hand and the saltiness is a great way to add that flavour to the recipe without adding too much extra salt. But really, any cheese with good flavour and a salty punch will do. We’ve also used blue cheese and it works really well.
For a more authentic Mexican cheese, you could try queso fresco or cotija if you have access to them. Just always remember, like any good chef, to taste the salad and only add more salt when needed, as each of these cheeses has its own saltiness level.
When everything is assembled and you’ve given it a good squeeze of lime, stand back and admire this salad. Not only does it taste great, but the yellow, red, green and white colours look fresh and summer gorgeous.
This fiesta corn salad will be the star of the table, even if it is only supposed to be a side dish (Note: Robin enjoys this salad as a stand-alone meal even when other options exist).
If you are a cilantro fan, you can mince up some and add it for an even more Tex-Mex flavour. If you serve it with purple corn tortillas, it can be a dip too. Can you tell that we love this salad? It really does do it all.
So if you’re fed up with corn on its own, have an insane bunch of cucumbers or tomatoes from your garden, or avocados starting to all ripen simultaneously, give this recipe a shot. It won’t disappoint.
Be sure to check out our popular Salads That Keep Well recipe collection for more fridge-friendly salads to make and enjoy for days and days.
Corn Feta Avocado Salad Recipe
This recipe is a great use of leftovers after a big corn roast in the summer.
INGREDIENTS
- 1 1/2 cups cooked fresh corn, sliced off the cob (approx 2-3 cobs)
- 1 cup grape tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup crumbled feta cheese
- ¾ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cumin
- ⅛ tsp cayenne pepper (optional)
- 3 tablespoons olive oil
- Juice from 1 lime (Approx 2 Tbsps)
- 2 avocados, diced
- Salt to taste
INSTRUCTIONS
Better yet, this recipe is a great way to use leftover corn on the cob from a big roast.
Cover and refrigerate until ready to serve.
Refrigerate leftovers: Cover tightly with plastic wrap – press plastic onto the salad and up sides of the bowl to keep out all air to prevent the avocado from browning.
Simple Tomato Corn Avocado Feta Salad
This simple salad keeps well and makes a crowd really happy! A great way to use up leftover corn on the cob.
Ingredients
- 1 1/2 cups cooked fresh corn, sliced off the cob (approx 2-3 cobs)
- 1 cup grape tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup crumbled feta cheese
- ¾ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cumin
- ⅛ tsp cayenne pepper (optional)
- 3 tablespoons olive oil
- Juice from 1 lime (Approx 2 Tbsps)
- 2 avocados, diced
- Salt to taste
Instructions
- Boil corn and slice off the cob. Let cool. (This recipe is a great use of leftover corn from a big roast.)
- In a large bowl, combine corn with tomatoes, cucumber, and feta.
- In a small bowl, combine onion powder, garlic powder, cumin and cayenne. Add olive oil and lime juice. Stir.
- Drizzle oil mixture over salad and toss.
- Cover and refrigerate until ready to serve.
- Just before serving, dice the two avocados and carefully mix them into the salad. Add salt as needed.
- Refrigerate leftovers: Cover tightly with plastic wrap - press plastic onto salad and up sides of bowl to keep out all air to prevent avocado from browning.
Notes
To Refrigerate leftovers: Cover tightly with plastic wrap – press plastic onto the salad and up sides of the bowl to keep out all air to prevent the avocado from browning.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 185Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 8mgSodium: 164mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 4g
We’ve got more great recipes for Salads That Keep Well in this collection: fridge-friendly salads to make and enjoy for days and days.
Like this one: Simple & Healthy Thai-inspired Crunchy Quinoa Salad ~ that keeps well for days! and this one: Delicious & Easy Mediterranean Lemon Feta Orzo Salad ~ that Keeps Well for Days and this one Healthy, Unique & Delicious Mango Red Cabbage Salad Recipe
Robin and Ed are a DIY-loving couple with over 25 years of design and build experience. Also, Robin is a Nutritionist and former Registered Dietitian and Ed is an award-winning Business Educator. We share strategies for living a rich life on a DIY budget: creative money-savvy ideas for a stylish home, healthy meals and family fun. Our work has been published in the pages of Do It Yourself, Farmhouse Style and Better Homes & Gardens magazines.
