This Corn Tomato Avocado Salad is practically summer in a bowl: crisp kernels of corn, juicy cherry tomatoes, creamy avocado, and fresh cilantro all snuggled together in a zesty lime dressing. It’s the kind of dish that comes together in minutes but tastes bright, layered, and undeniably fresh—perfect for potlucks, weeknight dinners, or whenever you’re craving something both light and satisfying. The balance of flavors and textures makes this a recipe you’ll want to revisit all season long.

Corn Tomato Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Corn Tomato Avocado Salad is its simplicity. Each ingredient brings something special—be it sweetness, creaminess, zest, or crunch—so nothing is wasted and every flavor really gets to shine. Here’s what you’ll need (plus a tip for each!):

Fresh corn (2 cups kernels): Fresh, raw, or grilled corn adds juicy pop and real sweetness—use frozen if fresh isn’t available.
Cherry tomatoes (1½ cups, halved): Their juicy texture and bright color are the sunny companion to creamy avocado.
Avocado (1 large, diced): Go for ripe, but not mushy—avocado gives rich creaminess that ties the salad together.
Red onion (¼ cup, finely chopped): Adds just the right amount of bite and tang to balance the sweet corn and tomatoes.
Fresh cilantro (¼ cup, chopped): For a burst of herbal freshness; swap for parsley if cilantro isn’t your thing.
Olive oil (2 tablespoons): A good quality extra virgin olive oil will make the dressing smooth and flavorful.
Lime juice (1 tablespoon): Bright, zippy acidity keeps all the flavors lifted—fresh is best!
Salt (½ teaspoon): Just enough to enhance all the natural flavors without overwhelming.
Black pepper (¼ teaspoon): Adds warmth and depth—grind it fresh if possible.
Chili flakes (pinch, optional): A little heat goes a long way—totally optional but highly recommended if you want some kick.

How to Make Corn Tomato Avocado Salad

Step 1: Prep the Veggies

Start by getting all your fresh produce ready. Slice the cherry tomatoes in half, dice your ripe avocado (do this last to keep it from browning too soon), finely chop your red onion, and chop the cilantro. If you’re using fresh corn, you can use it raw for extra crunch, or quickly grill the cobs for a smokier, slightly caramelized flavor. Cut the kernels off with a sharp knife—a little messy, but totally worth it!

Step 2: Make the Zesty Dressing

In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and chili flakes (if you want some heat). This simple dressing brings a bright, tangy flavor that ties the Corn Tomato Avocado Salad together, highlighting the veggies without overwhelming their natural taste.

Step 3: Combine Everything

Now the fun part! In a large salad bowl, add the corn, halved cherry tomatoes, diced avocado, red onion, and chopped cilantro. Drizzle the lime dressing over the top and gently toss everything together—use a big spoon or your hands, just be tender so you don’t mash the avocado. Look for all the colors to be well mixed but the avocado still chunky and beautiful.

Step 4: Taste and Adjust

Give your salad a taste before serving. Sometimes the lime changes with sweetness or tartness, or the salt needs a little tweak. Adjust the salt, pepper, or lime juice as you see fit. The flavors will come alive after a quick toss!

Step 5: Serve or Chill

You can serve your Corn Tomato Avocado Salad straight away, at room temperature, for a fresh and juicy bite. Or, chill it in the fridge for up to an hour—just cover it to keep the avocado happy. Chilling melds the flavors while keeping the salad crisp and refreshing.

How to Serve Corn Tomato Avocado Salad

Garnishes

A sprinkle of extra chopped cilantro on top adds a bold, aromatic pop. If you want a little salty richness, try a handful of crumbled feta or cotija cheese—trust me, it’s divine. For more color or crunch, thinly sliced radishes or a dusting of chili powder make stunning, tasty finishing touches.

Side Dishes

Corn Tomato Avocado Salad is incredibly versatile! Pair it with grilled chicken, shrimp, or fish for a light meal, or spoon it next to tacos, quesadillas, or even a simple rice dish. The cool, creamy salad is the perfect contrast to anything spicy or smoky from the grill.

Creative Ways to Present

Serve this salad in lettuce cups for handheld freshness, or pile it high over a bed of arugula for a heartier salad. Feeling adventurous? Heap it inside halved avocados or use it as a chunky salsa with tortilla chips for a fun party twist. However you serve it, Corn Tomato Avocado Salad is a total showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover Corn Tomato Avocado Salad holds up surprisingly well! Store it in an airtight container in the fridge for up to one day. The lime juice helps keep the avocado from browning too quickly—just know that after about 24 hours the texture may soften a bit, but the flavors stay fresh and vibrant.

Freezing

Freezing is not recommended for this salad. The tomatoes and avocado lose their lovely texture after thawing, turning mushy and watery. For best results, enjoy it fresh, or prep the veggies ahead and combine them right before serving.

Reheating

No reheating required—this is a salad best served chilled or at room temperature. If you’ve stored it in the fridge, just give it a quick toss before serving to redistribute the dressing and flavors.

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! Rinse and drain canned corn thoroughly to remove excess salt and brine. Fresh or grilled corn gives the salad a sweet, crisp bite, but canned is a quick and handy substitute.

What’s the best way to keep the avocado from browning?

Tossing the avocado with lime juice right away forms a natural barrier against browning. Eating the Corn Tomato Avocado Salad soon after mixing is always best for maximum visual appeal and texture.

Can I make this salad in advance?

You can chop all the veggies and prep the dressing a few hours ahead—just store the avocado separately and toss everything together at the last minute to keep things vibrant and creamy.

Is there a dairy-free alternative to feta or cotija?

Yes! The Corn Tomato Avocado Salad is already wonderfully creamy with avocado, but dairy-free cheese crumbles or a sprinkle of nutritional yeast give that extra savory edge without any dairy.

How can I add protein to this salad?

To make it a mains-worthy meal, add grilled chicken, shrimp, tofu, or a scoop of black beans. Each one soaks up the dressing beautifully and turns this salad into a hearty, protein-packed option.

Final Thoughts

Trust me, once you try Corn Tomato Avocado Salad, it’s going to find a permanent home in your recipe rotation. It’s ridiculously fresh, bursting with color and flavor, and ready in a flash—perfect for any meal or gathering that calls for something a little special. Give it a try and let it brighten up your table!

Corn Tomato Avocado Salad Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

Print Recipe

Description

This Corn Tomato Avocado Salad is a refreshing and vibrant dish that combines the sweetness of fresh corn, the juiciness of cherry tomatoes, the creaminess of avocado, and a zesty lime dressing. It’s the perfect summer salad that is both healthy and delicious.

Ingredients

Scale

Corn Tomato Avocado Salad:

2 cups fresh corn kernels (from about 3 ears, or thawed frozen corn)
1½ cups cherry tomatoes, halved
1 large avocado, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped

Dressing:

2 tablespoons olive oil
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper
pinch of chili flakes (optional)

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Instructions

Combine Ingredients: In a large bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, salt, pepper, and chili flakes if using.
Toss and Serve: Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado. Taste and adjust seasoning if needed. Serve immediately or chill for up to 1 hour before serving.