Corn tomato avocado salad is fresh and brightly flavored made with sweet corn, avocados, juicy tomatoes, onion, and cilantro tossed in a delicious lime and garlic dressing.
Corn Tomato Avocado Salad Overview
I love this recipe because of its flavor and variety of textures, but mostly its versatility. Make it a meal by adding a protein like chicken or shrimp. Use it as a dip for tortilla chips or a topping for tacos.
Most of the time is spent chopping the ingredients, but you can have the salad ready in only less than 20 minutes. First, boil the corn then pan-fry it with a bit of oil (This adds texture and flavor). Next, chop the tomatoes, onion, cilantro, and avocado. Add everything to a large salad bowl. Make the salad dressing, mix together and serve.
Recipe Ingredients
- 4 ears of corn – shucked and cooked
- 1 pint grape tomatoes, quartered – approx. 2 cups worth
- 1 cup diced red onion – chopped small
- ⅓ cup chopped fresh cilantro
- 2 ripe avocados – cut into cubes
Salad Dressing:
- ¼ cup olive oil – or avocado oil
- 1 freshly squeezed lime – save all lime juice for dressing
- 1 tsp lime zest – use the same juiced lime
- 1 garlic clove – minced
- 1 tsp salt
- ¼ tsp ground black pepper
How To Make Corn Tomato Avocado Salad
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Boil 4 ears of corn for about 2 minutes until the corn turns bright yellow. Let the corn cool enough to handle, then slice the corn off the core using a sharp knife.
STEP 2: Heat 1 Tbsp of cooking oil in a frying pan over medium-high heat. Add in the corn and lightly pan fry for 2-3 minutes. This removes excess moisture and browns the corn leaving a crispy texture. Let it cool in the fridge for 20-30 minutes.
STEP 3: To make the salad dressing, add to a medium bowl ¼ cup olive oil, 1 freshly squeezed lime, 1 tsp lime zest, 1 minced garlic clove, 1 tsp salt, and ¼ tsp ground black pepper. Mix ingredients and set aside.
STEP 4: Once corn has cooled, add it to a large bowl with 1 pint of quartered grape tomatoes (approx. 2 cups worth), 1 cup diced red onion, and ⅓ cup chopped fresh cilantro.
STEP 5: Drizzle the salad dressing on top and toss everything together.
STEP 6: Lastly, add 2 chopped ripe avocados and toss the salad gently, this will keep the avocado from getting mushy. Chill the salad for up to 3 hours or serve immediately. Gently toss the salad just before serving.
Recipe Tips
- You can use canned or frozen corn if you’re short on time. But these are softer than fresh corn, which will affect the salad’s texture. Try frying them a bit with oil, to help reduce moisture.
- If you don’t like raw onion, leave it out or try soaking the chopped onion in cold water for 1 minute then pat dry. This removes that sharp edge.
- There are several options to customize this recipe. Try adding black beans, rice, chile flakes, bell peppers, or feta cheese.
- You can make this salad a meal by adding grilled chicken, steak bites, shrimp, or hard-boiled eggs on top.
How to Store leftovers
- Refrigerate – Transfer it to an airtight container with a tight-fitting lid and store it in the fridge for up to 2 days.
- Serving leftovers – When ready to serve, gently toss the salad to redistribute the ingredients. You can also add a drizzle of olive oil or a squeeze of fresh lime juice to help revive the flavors.
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Ingredients
- 4 ears of corn - shucked and cooked
- 1 pint grape tomatoes, quartered - approx. 2 cups worth
- 1 cup diced red onion - chopped small
- ⅓ cup chopped fresh cilantro
- 2 ripe avocados - cut into cubes
Salad Dressing:
- ¼ cup olive oil - or avocado oil
- 1 freshly squeezed lime - save all lime juice for dressing
- 1 tsp lime zest - use the same juiced lime
- 1 garlic clove - minced
- 1 tsp salt
- ¼ tsp ground black pepper
Instructions
- Boil 4 ears of corn for about 2 minutes until the corn turns bright yellow. Let the corn cool enough to handle, then slice the corn off the core using a sharp knife.
- Heat 1 Tbsp of cooking oil in a frying pan over medium-high heat. Add in the corn and lightly pan fry for 2-3 minutes. This removes excess moisture and browns the corn leaving a crispy texture. Let it cool in the fridge for 20-30 minutes.
- To make the salad dressing, add to a medium bowl ¼ cup olive oil, 1 freshly squeezed lime, 1 tsp lime zest, 1 minced garlic clove, 1 tsp salt, and ¼ tsp ground black pepper. Mix ingredients and set aside.
- Once corn has cooled, add it to a large bowl with 1 pint of quartered grape tomatoes (approx. 2 cups worth), 1 cup diced red onion, and ⅓ cup chopped fresh cilantro.
- Drizzle the salad dressing on top and toss everything together.
- Lastly, add 2 chopped ripe avocados and toss the salad gently, this will keep the avocado from getting mushy. Chill the salad for up to 3 hours or serve immediately. Gently toss the salad just before serving.
Recipe Notes:
- You can use canned or frozen corn if you’re short on time. But these are softer than fresh corn, which will affect the salad’s texture. Try frying them a bit with oil, to help reduce moisture.
- If you don’t like raw onion, leave it out or try soaking the chopped onion in cold water for 1 minute then pat dry. This removes that sharp edge.
- There are several options to customize this recipe. Try adding black beans, rice, chile flakes, bell peppers, or feta cheese.
- You can make this salad a meal by adding grilled chicken, steak bites, shrimp, or hard-boiled eggs on top.
- Transfer it to an airtight container with a tight-fitting lid and store it in the fridge for up to 2 days.
- When ready to serve, gently toss the salad to redistribute the ingredients. You can also add a drizzle of olive oil or a squeeze of fresh lime juice to help revive the flavors.
Nutrition
The nutritional information provided is an estimate and is per serving.