It’s 6pm and you need a fresh side dish fast. This Corn Tomato Avocado Salad is the ultimate summer staple. It is bright, crunchy, and incredibly satisfying.
Too tired to cook something complicated? This works perfectly every single time. You get sweet corn and creamy avocado in every bite. It is the refreshing boost your dinner needs right now.
Why You’ll Make This Again
This recipe is ready in 20 minutes or less. It is the perfect fit for a hot summer day. You don’t have to spend hours over a hot stove. It uses simple ingredients that pack a huge flavor punch.
It is a reliable crowd-pleaser for any casual hosting event. The colors look beautiful on any dinner table. Kids and picky eaters usually love these simple flavors too. You will find yourself making this all season long.
How This Comes Together
You just prep the vegetables and whisk a quick dressing. If you use frozen corn, it is even faster to make. Everything gets tossed in one large bowl for minimal cleanup. It is a low-stress way to eat fresh produce. Even beginners can master this dish in one try.
What You’ll Need
Most of these items are likely already in your pantry or fridge.
- 2 cups sweet corn kernels, fresh or thawed
- 1 pint cherry tomatoes, halved
- 2 large avocados, pitted and diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-By-Step Directions
- Prepare the corn by blanching fresh ears in boiling water for 3 minutes.
- Cool them in an ice bath and strip the kernels.
- In a small whisking bowl, emulsify the olive oil and lime juice.
- Add the minced garlic, salt, and pepper to the dressing.
- In a large chilled mixing bowl, combine corn, tomatoes, and red onion.
- Add the diced avocado and chopped cilantro to the bowl.
- Drizzle the vinaigrette over the vegetables and fold gently with a spatula.
- Adjust seasoning to taste and serve immediately or slightly chilled.
How to Serve It
Serve this Corn Tomato Avocado Salad alongside grilled chicken or steak. It is also fantastic inside tacos for extra texture. I love serving it at room temperature for the best flavor. It makes a great light lunch on its own too. This is a summer BBQ essential for your next gathering.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. This salad stays fresh for about 24 hours. The lime juice helps keep the avocado from browning quickly. Give it a quick stir before serving it again. Do not freeze this salad as the texture will change. It is always best when eaten relatively fresh.
Make It Even Better (Pro Tips)
- Don’t skip the fresh lime juice for the best zest.
- Fold the avocado in very gently to avoid mashing it.
- Use a very sharp knife to dice the red onion finely.
- Thaw frozen corn completely and pat it dry before using.
- This is a great potluck dish because it travels well.
- Mince the garlic into a paste for a smoother dressing.
- Salt the tomatoes five minutes early to release their juices.
Easy Ways to Change It Up
- Add black beans to turn this into a hearty meal.
- Toss in some crumbled feta cheese for a salty kick.
- Use grilled corn to add a smoky summer flavor.
- Swap cilantro for fresh basil if you prefer that taste.
Quick Questions
Can I use canned corn for this salad?
Yes, canned corn works in a pinch. Just make sure to drain and rinse it well. Pat it dry so the dressing sticks better.
How do I keep the avocado from turning brown?
The acid in the lime juice acts as a natural preservative. Make sure every piece of avocado is coated in the dressing. Keep the bowl tightly covered in the fridge.
Can I make this salad a day in advance?
You can prep the corn, tomatoes, and onion ahead of time. Add the avocado and dressing just before you plan to serve. This keeps everything looking fresh and vibrant.
I hope you love this simple, fresh salad as much as I do. It is the perfect way to celebrate summer produce without any stress. Enjoy every bite!
— Ethan
Corn Tomato Avocado Salad
Ingredients
Method
- Prepare the corn by blanching fresh ears in boiling water for 3 minutes, cooling in an ice bath, and stripping the kernels.
- In a small whisking bowl, emulsify the olive oil, lime juice, minced garlic, salt, and pepper.
- In a large chilled mixing bowl, combine the corn kernels, halved cherry tomatoes, and diced red onion.
- Add the diced avocado and chopped cilantro to the bowl.
- Drizzle the vinaigrette over the vegetables and fold gently with a spatula to incorporate without bruising the avocado.
- Adjust seasoning to taste and serve immediately at room temperature or slightly chilled.
