Avocado Corn and Couscous Salad

Name: Avocado Corn and Couscous Salad
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup pearl couscous; 1 (15 oz) can corn, drained and rinsed; 1 tbsp olive oil; 1/2 cup cherry tomatoes, halved; 1/2 cup mozzarella pearls; 1 avocado, cubed; 1/4 cup white balsamic vinaigrette; salt, to taste; black pepper, to taste; 2 tbsp fresh basil, for garnish

This Avocado Corn and Couscous Salad combines fluffy pearl couscous with pan-roasted corn, creamy avocado, and fresh mozzarella in a light white balsamic vinaigrette. It's a no-cook assembly dish that's ideal for barbecues and potlucks.

🌍American 🏷️Summer salad 🏷️Couscous salad 🏷️Corn salad 🏷️Avocado Mozzarella

🏷️

🏷️Cherry tomatoes

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 cup pearl couscous
1 (15 oz) can corn, drained and rinsed
1 tbsp olive oil
1/2 cup cherry tomatoes, halved
1/2 cup mozzarella pearls
1 avocado, cubed
1/4 cup white balsamic vinaigrette
salt, to taste
black pepper, to taste
2 tbsp fresh basil, for garnishoptional

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Instructions

1
Cook the pearl couscous according to package directions. Set aside to cool.
2
While the couscous cooks, drain and rinse the canned corn.
3
Heat olive oil in a skillet over medium-high heat. Add the corn and season with a pinch of salt and pepper. Pan-roast, stirring occasionally, until the corn is lightly charred.
4
While the corn cooks, prepare the vegetables. Halve the cherry tomatoes and cube the avocado.
5
In a large mixing bowl, combine the cooled couscous, roasted corn, cubed avocado, halved cherry tomatoes, and mozzarella pearls.
6
Pour the white balsamic vinaigrette over the salad. Season with salt and pepper to taste.
7
Gently toss everything together until well combined.
8
Garnish with fresh basil before serving.

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Tips & Notes

Pro tips

Rinse canned corn thoroughly under cold water to remove excess sodium and starch, then pat dry to avoid a watery salad.
Toast pearl couscous in a dry pan for 1-2 minutes before cooking to deepen its nutty flavor.
Cube the avocado just before serving and gently fold it in at the end to keep pieces intact and prevent browning.
Reserve some fresh basil to add after plating for brighter color and aroma.

Substitutions

white balsamic vinaigrette → red wine vinegar and olive oil blend (slightly tangier)
mozzarella pearls → feta crumbles (sharper, saltier note)
fresh basil → fresh mint or cilantro (changes herbaceous profile)
cherry tomatoes → cucumber cubes (adds crunch, removes acidity)

Storage & make-ahead

Store components separately in airtight containers for up to 4 days. Combine with dressing and avocado no more than 1 hour before serving.

Common Questions

Can I make this salad ahead of time?

Yes, prepare all components separately up to 4 hours ahead. Toss with vinaigrette and add avocado just before serving to prevent browning.

Should I cook the corn or use it straight from the can?

The recipe calls for canned corn, drained and rinsed. For deeper flavor, you can pan-roast it in 1 tbsp olive oil over medium-high heat for 3-4 minutes until lightly golden.