Need a vibrant side dish that’s quick, refreshing, and full of flavor?

Ina Garten’s Fiesta Corn and Avocado Salad checks every box. Packed with sweet corn, creamy avocado, and zesty lime, it’s a colorful, crowd-pleasing salad that works perfectly with grilled meats, tacos, or even as a dip with chips.

What Is Ina Garten Fiesta Corn and Avocado Salad?

This salad combines fresh or frozen corn, diced avocado, red onion, bell peppers, and fresh herbs, tossed in a tangy lime dressing. It’s a light, bright mix with a satisfying texture and bold Southwest-style flavors—just the kind of easy, elegant side dish Ina is known for.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Fiesta Corn and Avocado Salad

Quick to prepare – Ready in 15 minutes
Naturally gluten-free and vegetarian – Great for all guests
Perfect for summer gatherings – Light, fresh, and no cooking required
Colorful and festive – Looks great on any table
Easily adaptable – Add beans, cheese, or more veggies
Pairs with many mains – From burgers to fajitas
Make-ahead friendly – Mix everything except avocado, add before serving

Ingredients Needed to Make Ina Garten Fiesta Corn and Avocado Salad

3 cups fresh or frozen corn kernels (thawed if frozen)
1 large avocado, diced
½ cup red bell pepper, diced
½ cup yellow bell pepper, diced
¼ cup red onion, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley (optional)
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lime juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Optional: 1 small jalapeño, finely chopped (for heat)

Instructions to Prepare Ina Garten Fiesta Corn and Avocado Salad

Step 1: Prepare the Vegetables

If using fresh corn, blanch briefly in boiling water (2–3 minutes), then cool. If using frozen, thaw and pat dry. Dice avocado, bell peppers, and red onion. Chop herbs.

Step 2: Mix the Base

In a large mixing bowl, combine the corn, bell peppers, red onion, and herbs. Toss gently.

Step 3: Make the Dressing

In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

Step 4: Toss and Add Avocado

Pour the dressing over the corn mixture and toss to coat. Gently fold in the diced avocado last to avoid bruising.

Step 5: Chill and Serve

Let the salad chill for 20–30 minutes, or serve immediately. Garnish with extra cilantro or lime wedges if desired.

What to Serve With Corn and Avocado Salad

Grilled chicken, steak, or shrimp – Adds creamy freshness
Tacos or burrito bowls – Perfect topping or side
Burgers and sandwiches – As a vibrant side
Baked salmon or tilapia – Complements mild fish
Tortilla chips – Works great as a chunky dip
Black bean soup or chili – Adds color and crunch
Fajitas or quesadillas – Balances savory, cheesy dishes

Expert Tips for Mastering the Recipe

Use ripe avocados – Soft but not mushy for best texture
Dice veggies uniformly – Makes for a clean, professional look
Don’t overmix after adding avocado – Keeps cubes intact
Use freshly squeezed lime juice – For the brightest flavor
Add avocado just before serving – Prevents browning
Season to taste – Add extra salt or lime if needed
Chill briefly before serving – Helps flavors meld

Variations of the Recipe

Add black beans or chickpeas – For a heartier salad
Mix in feta or cotija cheese – Adds salty contrast
Use grilled corn for a smoky twist – Charred flavor enhances
Swap lime for lemon – If that’s what you have on hand
Include cherry tomatoes – For added color and juiciness
Toss in diced cucumber or jicama – For extra crunch
Make it spicy – Add jalapeño or chili flakes

How to Store Leftovers

Refrigerate in an airtight container – Keeps fresh up to 2 days
Add avocado fresh if making ahead – To avoid browning
Do not freeze – Avocados and peppers lose texture
Stir before serving again – Dressing may settle
Store away from direct air – Press plastic wrap onto surface to help preserve avocado
Label and date container – For easy tracking
Refresh with a squeeze of lime – Before re-serving

How Do I Reuse Corn and Avocado Salad?

Spoon over grilled meat or fish – Works like a salsa
Use as taco or quesadilla filling – Creamy and crunchy
Serve with eggs or toast – Great for brunch
Mix into cooked quinoa or rice – For a quick bowl
Top nachos or tostadas – Adds flavor and color
Blend lightly with sour cream – Makes a creamy topping
Serve in lettuce wraps – For a light lunch

Nutritional Value (per 1 cup serving)

Calories: 210
Fat: 14g
Carbohydrates: 19g
Protein: 3g
Fiber: 5g
Sugar: 4g
Sodium: 280mg

FAQs

Can I use frozen corn for Ina Garten’s corn and avocado salad?

Yes, frozen corn works well. Just thaw it completely and pat it dry before mixing to avoid excess moisture in the salad.

How do I keep the avocado from browning in the salad?

Add the avocado just before serving and toss it with lime juice to slow oxidation. You can also press plastic wrap directly onto the salad surface if storing.

Can I make this salad ahead of time?

Yes, but add the avocado right before serving. The rest of the salad can be prepped up to a day in advance and stored in the fridge.

Is this salad served cold or at room temperature?

It’s best served chilled or at cool room temperature. Chilling for 20–30 minutes helps the flavors blend beautifully.

Final Words

Ina Garten’s Fiesta Corn and Avocado Salad is the perfect combination of creamy, crisp, and zesty. It’s simple to make, easy to customize, and always refreshing.