Fresh, vibrant, and ready in minutes, this Tomato, Corn & Avocado Salad is everything you want in a summer side. It’s a colorful mix of juicy cherry tomatoes, sweet corn, creamy avocado, and a punch of lime that ties it all together.
This salad is a go-to for quick lunches, cookouts, or anytime you want something healthy that doesn’t feel like a chore. The flavors are simple but super satisfying, and it pairs well with grilled meat or fish. Plus, it’s easy to double if you’re feeding a crowd. We like to serve it with Bang Bang Chicken Skewers.
Helpful Tips
- Char the corn: For extra flavor, grill or pan-roast the corn for a few minutes before cutting it off the cob.
- Use ripe avocado: A ripe avocado adds the perfect creamy texture. If it’s too firm, let it sit out for a day or two before using.
- Chill before serving: Let the salad sit in the fridge for 15–20 minutes to let the flavors meld. It tastes even better cold.
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Tomato, Corn & Avocado Salad
Ingredients
- 2 ears corn husked
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- 1 slice red onion diced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Grill the corn until tender, about 8 minutes. Extra points for getting some light char on the corn.
- Let it cool and then cut the kernels off the ears and put them in a serving bowl to cool.
- Once cooled, add the avocado, tomatoes, red onion, cilantro, lime juice, olive oil, salt and pepper to the bowl. Stir to combine. Cover and refrigerate for 30 minutes before serving.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.