Corn Avocado Tomato Salad
This simple, fresh Corn Avocado Tomato Salad will help you savor the best of summer — or channel that glow in cooler seasons. It’s quick and easy to make, with plump corn kernels, creamy avocado, juicy cherry tomatoes, and a light dressing to pull it all together. Grill the corn for an extra fresh touch!
MVP Summer Salad!
This corn avocado tomato mix is my submission for summer MVP — most versatile player! It’s a delicious side dish that somehow manages to suit everything from burgers and ribs to tacos to grilled or blackened fish. The flavors are bold, light, and satisfying all at once.
Although this dish shines brightest in summer with fresh corn-on-the-cob and garden tomatoes, I happily make it year round with frozen or canned corn and cherry tomatoes from the grocery store. Fresh, vibrant foods are a luxury worth having in any season.
Ingredient Notes:
- Corn. Use fresh, frozen, or canned corn. No judgment here either way. Fresh corn-on-the-cob should be de-husked, grilled or boiled for 4-5 minutes, then cut from the cob.
- Cherry or grape tomatoes.
- Avocado. You want a fairly firm avocado, tender enough to peel and slice easily, but firm enough to hold its shape when cut.
- Red onion and fresh cilantro. Just a small amount of thinly-sliced red onion here adds delicious tang and crunch. Substitute shallot for a fun and elegant touch. Swap the cilantro for parsley or leave it out if it’s not your thing.
- For the dressing: olive oil or avocado oil, lime juice or red wine vinegar, kosher or flaked sea salt, and black pepper.
Tips and Tricks:
- Incorporate the avocado and cilantro last. You want to just stir very gently after adding these items, or even sprinkle them on top and serve.
- Add extra seasoning to flex cuisines. As written, this recipe is a great basic corn avocado salad. Serving with an Italian-inspired dinner? Swap the cilantro for fresh parsley and add a pinch of basil or dried Italian seasoning. Pairing with tacos? Add a pinch of Mexican oregano along with the salt and pepper. Greek? Use Mediterranean oregano and a small handful of feta.
- This salad is really best served fresh. If you want to make it partially ahead of time, prepare the corn, slice the onion, slice the tomatoes, and store separately in the fridge. Combine, dress, and stir in the avocado just prior to serving.
Storage:
Leftovers of this keep in the fridge for about one full day. After that the avocado will begin to oxidize and turn brown, while the juices will begin to run out of the tomatoes compromising the overall texture.
Related Recipes:
Try my white bean cucumber tomato salad next, or this deliciously simple corn tomato salad with parsley.
Other summer favorites include this peach arugula salad with blueberries and prosciutto, a juicy peach Caprese, and marinated mozzarella with avocado and tomatoes. All so fresh!
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Corn Avocado Tomato Salad
Ingredients
- 1 and 1/2 cups corn frozen, fresh and cooked, or canned
- 1 pint cherry tomatoes halved
- 1/4 medium red onion peeled and thinly sliced
- 2 Tablespoons olive or avocado oil
- 1 Tablespoon fresh lime juice or red wine vinegar
- kosher salt or sea salt and fresh-ground black pepper
- 1 large avocado peeled, pitted, and diced
- 2 Tablespoons cilantro leaves
Instructions
- Combine corn, tomatoes, and onion in a large bowl. Drizzle with oil and lime juice, then sprinkle with a generous pinch each of salt and pepper. Toss to combine.
- Add avocado and cilantro and stir very gently. Serve right away, sprinkling with more salt and pepper to taste.
