Introduction & Inspiration
When the sun is out and the air feels warm, I find myself craving simple, vibrant dishes that highlight the best of the season’s produce.
This Corn Tomato Avocado Salad is everything I want in a summer side: fresh, colorful, juicy, and full of bright flavors.
It’s quick to throw together, incredibly satisfying, and feels like sunshine in a bowl.
Nostalgic Appeal
This salad takes me right back to summer barbecues, where fresh corn was always on the grill, tomatoes were bursting with sweetness, and every meal felt casual and joyful.
There’s something about that combination of corn, tomatoes, and creamy avocado that feels so comforting and familiar, like a memory of long afternoons and outdoor meals with family and friends.
Homemade Focus
What makes this salad extra special is how fresh and homemade every element feels.
Cooking the corn yourself, chopping ripe avocados and juicy tomatoes, and whisking up a quick citrusy dressing make all the difference.
It’s simple food, done thoughtfully, and you can truly taste the freshness in every bite.
Flavor Goal
The goal with this salad was to create a perfect balance between sweet, creamy, tangy, and savory.
The sweet corn and juicy tomatoes contrast beautifully with the rich, creamy avocado, while the red onion adds a subtle sharpness.
The light lime dressing pulls it all together, adding brightness without overpowering the natural flavors.
Ingredient Insights
Fresh corn is best here, bringing a natural sweetness and juicy pop to every bite.
Cherry tomatoes add bursts of juicy flavor and vibrant color.
Avocado lends a creamy, rich texture that balances the other crisp, juicy ingredients.
Red onion gives a slight bite that keeps the salad from being too sweet.
The simple dressing—made with olive oil, lime juice, cilantro, salt, and pepper—keeps everything tasting fresh and lively without feeling heavy.
Essential Equipment
A large mixing bowl for tossing everything together gently.
A small whisk and bowl for quickly blending the dressing.
A sharp knife and cutting board for prepping the vegetables neatly.
List of Ingredients with Measurements
For the Salad:
- 2 corn on the cob, cooked and shucked (or about 1½ cups frozen and thawed)
- 1 pint cherry tomatoes, halved
- 1 avocado, diced into ½-inch pieces
- ¼ cup red onion, diced
For the Dressing:
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 tablespoons cilantro, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Step-by-Step Instructions
Step 1: Make the Dressing
In a large mixing bowl, whisk together the olive oil, fresh lime juice, chopped cilantro, salt, and pepper.
Whisk until the dressing is emulsified and the flavors are blended beautifully.
Step 2: Prepare the Salad Ingredients
Cook the corn if you haven’t already—grilled, boiled, or even roasted corn works wonderfully.
Shuck the corn and cut the kernels off the cob.
Halve the cherry tomatoes, dice the avocado into bite-sized pieces, and finely dice the red onion.
Step 3: Combine the Salad
Place the corn, halved tomatoes, diced avocado, and diced red onion into the bowl with the dressing.
Toss everything gently to coat the ingredients without mashing the avocado.
Step 4: Serve and Enjoy
Taste and adjust the seasoning with a little extra salt, pepper, or lime juice if needed.
Serve immediately for the freshest flavor and best texture.
Storage Instructions
Keep Fresh:
Store any leftovers in an airtight container in the fridge for up to 1 day.
The avocado will start to soften and brown after a while, so it’s best enjoyed fresh.
Make Ahead:
You can prep all the ingredients except the avocado a few hours ahead.
Dice and add the avocado just before serving to keep it looking and tasting its best.
Warm Up:
This salad is meant to be served chilled or at room temperature.
No warming needed.
Troubleshooting (FAQ)
Why is my avocado mushy?
Make sure to use just-ripe avocados and toss the salad gently.
Overripe avocados can break down quickly when mixed.
Can I use frozen corn?
Yes! Just thaw it completely and drain well before using.
What can I use instead of cilantro?
If you’re not a fan of cilantro, chopped fresh parsley or basil would also be delicious.
Tips and Variations
- Add diced cucumber for extra crunch and freshness.
- Sprinkle a little feta or cotija cheese on top for a salty, tangy twist.
- Mix in some black beans to make it heartier and add a boost of protein.
- Toss in a few thinly sliced radishes for peppery crunch.
- Drizzle with a little extra olive oil just before serving for added richness.
Serving and Pairing Suggestions
- Serve alongside grilled chicken, steak, or shrimp for a full summer meal.
- Pair with a crisp Sauvignon Blanc, a light Mexican lager, or sparkling water with lime.
- Perfect for picnics, barbecues, potlucks, or light, healthy lunches.
Nutritional Information
This Corn Tomato Avocado Salad is packed with fiber, healthy fats, vitamins, and antioxidants.
The fresh vegetables provide hydration and nourishment, while the avocado adds heart-healthy monounsaturated fats.
Corn Tomato Avocado Salad
Description
Make this Corn Tomato Avocado Salad! Juicy corn, sweet tomatoes, creamy avocado, and a tangy lime dressing make it a perfect side for summer picnics, barbecues, and light lunches.
Ingredients
For the Salad:
-
2 corn on the cob, cooked and shucked (or about 1½ cups frozen and thawed)
-
1 pint cherry tomatoes, halved
-
1 avocado, diced into ½-inch pieces
-
¼ cup red onion, diced
For the Dressing:
-
2 tablespoons olive oil
-
1 lime, juiced
-
2 tablespoons cilantro, chopped
-
¼ teaspoon salt
-
¼ teaspoon black pepper
Instructions
Step 1: Make the Dressing
In a large mixing bowl, whisk together the olive oil, fresh lime juice, chopped cilantro, salt, and pepper.
Whisk until the dressing is emulsified and the flavors are blended beautifully.
Step 2: Prepare the Salad Ingredients
Cook the corn if you haven’t already—grilled, boiled, or even roasted corn works wonderfully.
Shuck the corn and cut the kernels off the cob.
Halve the cherry tomatoes, dice the avocado into bite-sized pieces, and finely dice the red onion.
Step 3: Combine the Salad
Place the corn, halved tomatoes, diced avocado, and diced red onion into the bowl with the dressing.
Toss everything gently to coat the ingredients without mashing the avocado.
Step 4: Serve and Enjoy
Taste and adjust the seasoning with a little extra salt, pepper, or lime juice if needed.
Serve immediately for the freshest flavor and best texture.
Storage Instructions
Keep Fresh:
Store any leftovers in an airtight container in the fridge for up to 1 day.
The avocado will start to soften and brown after a while, so it’s best enjoyed fresh.
Make Ahead:
You can prep all the ingredients except the avocado a few hours ahead.
Dice and add the avocado just before serving to keep it looking and tasting its best.
Warm Up:
This salad is meant to be served chilled or at room temperature.
No warming needed.
Recipe Summary and Q&A
This Corn Tomato Avocado Salad is a fresh, vibrant, and flavor-packed dish that’s perfect for summer meals, picnics, and light lunches.
It’s simple to make, endlessly customizable, and full of bright, satisfying flavors.
If you have fun twists or questions about making it your own, I’d love to hear how you enjoy it!
Call-to-Action
If you make this Corn Tomato Avocado Salad, leave a comment and let me know how you loved it!
Save this recipe for your next barbecue, picnic, or meal prep day, and share it with a friend who loves fresh, colorful dishes.
Let’s keep making beautiful, delicious meals together!