Summer Corn Tomato Avocado Salad with Limecilantro Vinaigrette

Recipe Introduction

Quick Hook

Corn Tomato Avocado Salad have you tried it yet? I fell for it last summer. The mix of sweet corn, juicy tomato and creamy avocado hits like sunshine.

The lime-cilantro vinaigrette makes it bright. Light charring adds a smoky kick. Honestly, it’s the kind of salad I crave after a long beach day.

Fun stat: corn is one of the most widely grown crops worldwide. That makes this salad feel both humble and festive.

It reads like a Mexican street corn salad , but it’s simpler. You get big flavor with little fuss.

Brief Overview

This dish nods to elote and regional Mexican flavors. It’s a summer staple across backyards and food trucks. Difficulty is easy.

No fancy techniques are needed. Prep Time: 15 minutes . Cook Time: 8 10 minutes . Total is about 25 minutes .

Serves four as a side. Or two as a main with grains or chicken.

Think of it as an Easy summer salad recipe . Use grilled corn for a Grilled corn avocado salad vibe. Swap feta for cotija if you like.

It pairs well with tacos and grilled fish.

Main Benefits

Top health win: this salad is full of fiber and healthy fats. Avocado gives good monounsaturated fat. Corn and tomatoes add vitamins and color. It’s a bright, balanced plate.

Perfect for backyard barbecues and lazy weeknights. It doubles as a picnic dish. It also makes great leftovers for lunch.

I often spoon it atop warm quinoa. That turns it into a filling bowl.

What makes it special is texture contrast. Crunchy corn kernels, soft avocado, and poppy tomatoes sing together. The Lime cilantro vinaigrette ties it all up.

You can tweak it into a Tomato avocado corn salsa for chips. Or keep it as a pretty Avocado Tomato Salad side.

This Corn Avocado And Tomato Salad lives in the sweet spot between rustic and elegant.

Alright, ready for ingredients? Onto the list next.

Ingredients & Equipment for Corn Tomato Avocado Salad

Oh my gosh, this is the part I love. Get your pantry and produce lined up. It saves time and stress.

Fun stat: fresh sweet corn is best June through August. That’s when this salad sings.

Main Ingredients (by stage)

For the salad

• 4 ears fresh sweet corn husked (about 3 3½ cups kernels) or 3 cups (450 g) frozen, thawed or 15 oz (425 g) canned, drained
• 1 pint cherry tomatoes (about 12 oz / 340 g ), halved or 3 medium vine tomatoes, seeded and diced
• 2 ripe avocados , halved, pitted, cut into ¾-inch (2 cm) cubes
• 1 small red onion, finely diced (about ½ cup / 75 g ) or 3 scallions sliced
• 1 jalapeño, seeded and chopped (optional)
• ¼ cup fresh cilantro leaves, roughly chopped (about 10 g )
• 2 tablespoons crumbled cotija or feta (optional garnish)

For the lime-cilantro vinaigrette

• 3 tablespoons (45 ml) extra-virgin olive oil
• 2 tablespoons (30 ml) fresh lime juice (from about 1 large lime )
• 1 teaspoon lime zest (optional)
• 1 teaspoon honey or agave (optional)
• ½ teaspoon ground cumin (optional)
• ½ teaspoon kosher salt (about 3 g )
• ¼ teaspoon freshly ground black pepper

Quality tips

• Corn: pick ears with tight, green husks. Kernels plump and milky.
• Tomatoes: firm but yielding. Smell them. Fragrant equals flavor.
• Avocados: ripe but firm. They should give with gentle pressure.

Seasoning Notes

Essential combos: lime + cilantro + cumin is classic. Add salt and pepper.
Flavor boosters: a pinch of smoked paprika or 2 tablespoons mayo for Mexican street corn vibes.

Aromatics: red onion, jalapeño, chives. They lift the salad.
Quick swaps: no cilantro? Use parsley or basil. No lime? Use lemon in same amount.

No cotija? Use feta.

Equipment Needed

Essentials: sharp chef’s knife, cutting board, large mixing bowl.
For charred corn: cast-iron skillet or grill. Or use a saucepan.

Heat to medium-high for charring. Dressing: small bowl or jar with lid for shaking. Spoon or spatula.
Household swaps: grill pan instead of outdoor grill.

Fork instead of citrus juicer.

Honestly, I once charred corn on a tiny burner. It still tasted like summer. Try it. You’ll love this Corn Avocado And Tomato Salad at every BBQ.

Cooking Method quick intro

Oh my gosh, this salad pops. The Corn Tomato Avocado Salad wakes up any summer meal. Did you know corn was domesticated over 9,000 years ago? Wild history, modern flavor.

Prep Steps

Set out all ingredients first. This is essential mise en place. Chop tomatoes, dice onion, cube two avocados. Cut kernels from four ears of corn. Keep avocado cold until mixing.

Save time by prepping in stages. Char corn while you chop. Make the lime-cilantro vinaigrette in a jar. Shake and set aside.

Safety first. Use a sharp knife and cut away from your hand. Beware of hot pans. Use tongs for grilled corn.

step-by-step Process

1. Preheat grill or skillet to medium-high heat . Brush corn with oil. Grill 8– 10 minutes , turning. Look for dark flecks and slight blistering.
2. Or sauté kernels in 1 Tbsp oil over medium-high . Cook 6– 8 minutes . Stop when edges brown.
3. Halve tomatoes and dice onion. Chop cilantro and jalapeño if using. Cube avocados last.
4. Whisk vinaigrette: 3 Tbsp olive oil, 2 Tbsp lime juice, 1 tsp honey, salt, pepper. Shake until glossy.
5. Toss warm or cooled corn with tomatoes and onion. Pour dressing and gently toss.
6. Fold in avocado carefully. Sprinkle cotija or feta. Taste and adjust salt or lime.

Visual cues for doneness matter. Corn should show charred specks. Kernels should be plump and translucent. Avocado must hold shape. Dressing should coat, not drown.

Pro Tips

Char for smoky depth. It changes everything. For a Mexican street corn salad vibe, add a spoonful of mayo and smoked paprika.

Avoid smashing avocado. Fold gently. Don’t overdress the salad. Tomatoes can water down the mix.

Make-ahead option: dress the corn tomato base up to 4 hours ahead. Add avocado and herbs right before serving.

Honestly, I once overcooked corn. It tasted like cardboard. Never again. This recipe is an easy summer salad recipe and great among Veggie Dishes.

Try it as a Grilled corn avocado salad or Tomato avocado corn salsa. It’s bright, simple, and picnic ready. Want a printable version? I can send one.

Recipe Notes

I love this salad. It’s bright and simple. Fresh corn sings in summer. Fresh corn peaks July to September. That’s when flavors pop.

I call it my Corn Tomato Avocado Salad . It started as a picnic idea. I once charred corn too long. Lesson learned: watch the kernels. A light char adds smoky depth.

Serving Suggestions

Serve it in shallow bowls. Use colorful plates for contrast. Spoon over warm quinoa for a main. Toss it beside grilled fish or chicken.

It pairs well with a crisp white wine. For casual nights, offer tortilla chips. Think of it as a Summer Corn Salad or a Tomato avocado corn salsa for scooping.

Storage Tips

Keep any leftovers cold within two hours. Store in an airtight container. Keep avocado cubes separate if possible. The dressed salad keeps best up to 24 hours.

Raw corn or charred kernels freeze well. Freeze corn in bags up to 8 months. Do not freeze assembled salad.

Reheat corn gently in a skillet for 2 3 minutes. Never microwave avocado. It gets mushy and sad.

Variations

Vegan? Skip cheese and use agave. Add black beans for protein. Low-carb? Cut back corn. Add diced cucumber and extra herbs.

For a Mexican twist, try a Mexican street corn salad style. Or go Mediterranean with parsley, mint, and olives. In fall, swap corn for roasted squash.

Nutrition Basics

Roughly 300 calories per serving. Fat comes mostly from avocado and olive oil. Fiber is about 6 8 grams. It’s rich in vitamin C and potassium.

Avocado supplies heart-healthy monounsaturated fats. Corn adds fiber and B vitamins. This is a solid choice among Veggie Dishes .

I love the lime zing. The Lime-cilantro vinaigrette makes it sing. It’s an Easy summer salad recipe you can trust.

Wrap-up: make most parts ahead. Add avocado at the last minute. Taste and tweak lime and salt. Seriously, you’ll want seconds. Go make it and enjoy your backyard BBQ just got a winner.