There’s something so nostalgic about tossing together a vibrant bowl of Corn Tomato Avocado Salad. For me, this dish always brings back memories of warm summer afternoons spent in the backyard, with the scent of charcoal in the air and the sound of cicadas buzzing in the trees. This salad was always the first thing to vanish from the picnic table. The sweetness of the corn, the juicy pop of cherry tomatoes, and the creamy richness of avocado all dance together with just the right amount of tangy lime and zesty seasoning.
What makes this salad so special is its ability to adapt to any moment. It’s perfect for a laid-back family dinner, a potluck with friends, or a quick weekday lunch. Across many kitchens, Corn Tomato Avocado Salad is a celebration of fresh produce — a reminder that some of the best dishes are the simplest. With roots in southwestern flavors and a nod to Mediterranean freshness, this salad has become a staple in households around the world.
Whether it’s paired with grilled chicken, spooned into tacos, or simply enjoyed by the forkful, this dish captures summer on a plate. And once you try it, you’ll find yourself craving it long after the season ends.
Why You’ll Love This Recipe:
- Simple and Fresh: Only a few fresh ingredients, but they shine together beautifully.
- No Cooking Needed: Just slice, toss, and enjoy — ideal for hot days.
- Perfect for Entertaining: Colorful, crowd-pleasing, and easy to double.
- Naturally Gluten-Free and Vegetarian: A healthy option everyone can enjoy.
- Versatile Pairing: Great with grilled meats, inside wraps, or on its own.
INGREDIENTS YOU’LL NEED:
- 2 cups corn (fresh, grilled, or frozen and thawed)
- 1½ cups cherry tomatoes, halved
- 1 large avocado, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice (freshly squeezed)
- ¼ teaspoon cumin
- Salt and black pepper, to taste
HOW TO MAKE CORN TOMATO AVOCADO SALAD:
Step-by-Step Instructions:
Step 1: Prep the produce
Start with the freshest ingredients you can find. Halve the cherry tomatoes and dice the avocado just before mixing to prevent browning. If using fresh corn, you can grill it for a smoky flavor or use it raw for extra crunch.
Step 2: Mix the base
In a large bowl, combine the corn, cherry tomatoes, avocado, chopped red onion, and fresh cilantro. Gently fold the ingredients together, being careful not to mash the avocado.
Step 3: Make the dressing
In a small bowl or jar, whisk together the olive oil, lime juice, cumin, salt, and pepper. The cumin adds a warm earthiness that pairs beautifully with the sweet corn and bright lime.
Step 4: Combine and serve
Drizzle the dressing over the salad and toss gently to coat. Taste and adjust salt and lime as needed. Serve immediately or refrigerate for 15–20 minutes to let the flavors meld.
HELPFUL TIPS:
- Use ripe but firm avocado: It holds its shape better in the salad.
- Don’t skip the lime: It prevents browning and balances the sweetness of the corn.
- Add protein: Toss in black beans or grilled shrimp for a more filling dish.
- Make it spicy: Add diced jalapeño or a pinch of red pepper flakes for heat.
- Serve in lettuce cups or over quinoa for a healthy twist.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American, Southwestern
- Diet: Vegetarian, Gluten-Free
NOTES:
- This salad is best enjoyed the same day, but you can store it for up to 24 hours in an airtight container.
- If you’re prepping ahead, mix everything except the avocado and lime juice — add those just before serving.
NUTRITIONAL INFORMATION: (Per serving, approx.)
- Calories: 210
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 6g
- Sugar: 5g
- Protein: 3g
FREQUENTLY ASKED QUESTIONS
Can I use frozen corn?
Yes, just thaw it before adding to the salad. For best flavor, char it lightly in a skillet.
How do I keep avocado from browning?
Toss it with lime juice immediately after dicing and add it to the salad last.
Can I make this salad ahead of time?
Yes, prep the ingredients ahead but combine everything just before serving to keep it fresh.
Is this salad good for meal prep?
It can be, especially if you keep the avocado separate until you’re ready to eat.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, but the lime juice helps preserve its color. Stir before serving.
Related Recipes:
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CONCLUSION:
Corn Tomato Avocado Salad is the kind of recipe that becomes a go-to, not just because it’s fast and fresh, but because it feels like sunshine in a bowl. Whether you’re feeding a crowd or just treating yourself, its sweet, tangy, and creamy harmony is hard to resist. Keep it simple or make it your own — either way, it’s bound to become a favorite.
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Corn Tomato Avocado Salad
Description
There’s something so nostalgic about tossing together a vibrant bowl of Corn Tomato Avocado Salad. For me, this dish always brings back memories of warm summer afternoons spent in the backyard, with the scent of charcoal in the air and the sound of cicadas buzzing in the trees. This salad was always the first thing to vanish from the picnic table. The sweetness of the corn, the juicy pop of cherry tomatoes, and the creamy richness of avocado all dance together with just the right amount of tangy lime and zesty seasoning.
What makes this salad so special is its ability to adapt to any moment. It’s perfect for a laid-back family dinner, a potluck with friends, or a quick weekday lunch. Across many kitchens, Corn Tomato Avocado Salad is a celebration of fresh produce — a reminder that some of the best dishes are the simplest. With roots in southwestern flavors and a nod to Mediterranean freshness, this salad has become a staple in households around the world.
Whether it’s paired with grilled chicken, spooned into tacos, or simply enjoyed by the forkful, this dish captures summer on a plate. And once you try it, you’ll find yourself craving it long after the season ends.
Ingredients
- 2 cups corn (fresh, grilled, or frozen and thawed)
- 1½ cups cherry tomatoes, halved
- 1 large avocado, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice (freshly squeezed)
- ¼ teaspoon cumin
- Salt and black pepper, to taste
Instructions
Step 1: Prep the produce
Start with the freshest ingredients you can find. Halve the cherry tomatoes and dice the avocado just before mixing to prevent browning. If using fresh corn, you can grill it for a smoky flavor or use it raw for extra crunch.
Step 2: Mix the base
In a large bowl, combine the corn, cherry tomatoes, avocado, chopped red onion, and fresh cilantro. Gently fold the ingredients together, being careful not to mash the avocado.
Step 3: Make the dressing
In a small bowl or jar, whisk together the olive oil, lime juice, cumin, salt, and pepper. The cumin adds a warm earthiness that pairs beautifully with the sweet corn and bright lime.
Step 4: Combine and serve
Drizzle the dressing over the salad and toss gently to coat. Taste and adjust salt and lime as needed. Serve immediately or refrigerate for 15–20 minutes to let the flavors meld.
Notes
-
This salad is best enjoyed the same day, but you can store it for up to 24 hours in an airtight container.
-
If you’re prepping ahead, mix everything except the avocado and lime juice — add those just before serving.