Florida Avocado and Sweet Corn Salad
Florida avocado is a different beast than the Hass you find at the grocery store. It runs larger, milder, and so juicy it almost melts into the dressing. Tossed with raw sweet corn cut straight off the cob, thin-sliced red onion, and a heavy hand of fresh lime, this salad comes together in about the time it takes to shuck the corn.
Florida avocado and sweet corn salad, ready in 20 minutes flat.
Most people in Southwest Florida have driven past a Florida avocado without knowing what they were looking at. The fruit is enormous, smooth-skinned, and pale green, nothing like the dark knobby Hass at the store. But if you have eaten one off a neighbor's tree in August, you already know: the flesh is silky, mild, and so full of water it almost dissolves on your tongue.
This salad is built around that quality. Raw sweet corn from the cob gives you crunch and sweetness. Red onion and lime give you sharpness. The Florida avocado just holds it all together in the best, most relaxed way. No cooking, no fuss, and it is on the table in 20 minutes. You can read how we raise them here.
Ingredients
Method
- 1
Cut the kernels from the corn cobs directly into a large mixing bowl. Run your knife close to the cob so you get whole kernels, then scrape the back of the blade down each cob to coax out the milky liquid. That liquid is flavor, so do not skip it.
- 2
Add the sliced red onion to the bowl and pour the lime juice over both. Give it a toss and let it sit for 5 minutes. The acid softens the raw bite of the onion without cooking it, which is exactly what you want.
- 3
While the onion is sitting, halve and pit the Florida avocado. Use a large spoon to scoop the flesh out in one piece, then cut it into roughly 1-inch chunks. The flesh will be lighter in color and more watery than a Hass, and that is a good thing here.
- 4
Add the avocado chunks to the bowl along with the olive oil, sea salt, and cilantro leaves. Fold everything together gently with a large spoon or your hands. You want the avocado to stay in distinct pieces, not turn into guacamole.
- 5
Taste and adjust salt and lime. Serve right away, or within about 15 minutes. Florida avocado holds up better than Hass once dressed, but this salad is at its best fresh.
Notes from our kitchen
- Florida avocados are in season through summer and into early fall and you can find them at roadside stands and farmers markets all across Lee and Charlotte counties. They run large, sometimes 1 to 2 pounds each, so one is plenty for four people.
- If you want a little heat, add a thinly sliced serrano or half a finely minced habanero with the onion in step two. It works well with the corn and lime.
- Do not refrigerate the avocado before cutting it. Cold kills the texture. Buy it ripe and use it the same day.
Common questions
Can I use a Hass avocado if I cannot find a Florida avocado?
You can, but the salad will be denser and richer. Florida avocado has a much higher water content and a lighter, almost clean flavor that lets the corn and lime lead. If you use Hass, reduce the quantity slightly since they are smaller, and go easy on the olive oil.
Can I use frozen or canned corn?
Fresh corn cut off the cob is what makes this salad sing. The raw kernels are sweet and snappy in a way that frozen or canned just cannot match. If fresh corn is not available, the salad is worth postponing.
How far ahead can I make this?
It is best eaten within 20 minutes of tossing. Florida avocado is more forgiving than Hass and will not brown as fast, but the texture softens as it sits. If you need to get ahead, prep the corn and onion with the lime juice up to an hour out and fold in the avocado right before serving.