Corn & Avocado Salad (by Ina Garten)

SWEET CORN IS HERE! And, it’s delicious this year. My go-to sources are Paley’s in Sharon, CT and Millerhurst Farm in Ancramdale (about 1 mile north of Ancramdale center on State Route 82).  CLICK HERE to read our archived post about choosing and cooking summer Sweet Corn (it also has links to other corn recipes.)  This recipe, like all Ina Garten’s recipes, is always easy to follow and totally dependable. You never get surprise outcomes. Starting with the freshest, bestest ingredients is the key to most recipes and this one is no exception.  I did add a little cumin and some fresh cilantro to the dressing to add a little Mexican flavor to it. This recipe makes 12 servings so it’s a perfect side for a summer BBQ for a group. You can watch Ina make this recipe right here on the Food Network.

(Makes 12 servings)


  • Kosher salt
  • 4 ears of corn, shucked
  • 4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
  • Juice of 1 lemon
  • 2 pints grape tomatoes, sliced in half lengthwise
  • 2 red bell peppers, seeded and 1/2-inch diced
  • 1 cup chopped red onion
  • 1/4 cup seeded and minced jalapeno peppers, seeded
  • 1 lime, zested
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup good olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cayenne pepper


In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.

Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.

Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.