Tomato, Corn, and Avocado Salad Recipe

This Tomato, Corn, and Avocado Salad is a fresh and easy recipe, which is made with ripe cherry tomatoes and fresh corn. It’s the perfect summer side dish, ready in about 15 minutes.

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Tomato, Corn, and Avocado Salad Ingredients

1 ear corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper

How To Make Tomato, Corn, and Avocado Salad

Prepare the corn: Stand the ear of corn upright in a large, wide bowl. Using a sharp knife, carefully slice downward to release the kernels into the bowl. Discard the cob.
Combine and dress the salad: To the bowl with the corn, add the halved tomatoes, diced avocado, sliced scallions, lime juice, and oil. Season with salt and pepper, and toss gently to combine everything. Serve immediately.

Recipe Tips

How to keep the avocado from browning? The fresh lime juice in the dressing is key. Its acidity helps to significantly slow down the browning process, keeping your salad looking fresh.
Can I use frozen corn? Yes. If fresh corn is not in season, you can use frozen corn. Just make sure to thaw it completely and drain any excess water before adding it to the salad.
Can I add other ingredients? Absolutely. This salad is a great base for additions like a can of rinsed and drained black beans, finely diced red onion, or a handful of fresh cilantro.
Can I make this ahead of time? This salad is at its best when served fresh, as the avocado will brown over time. However, you can chop the tomatoes and scallions and mix the dressing ahead of time. Combine everything with the corn and freshly diced avocado just before serving.

What To Serve With Tomato, Corn, and Avocado Salad

This versatile and vibrant salad is an excellent side dish for many summer meals.

Grilled chicken, fish, or steak
Tacos, quesadillas, or burrito bowls
As a fresh topping for burgers or hot dogs
With a side of tortilla chips for scooping

How To Store Tomato, Corn, and Avocado Salad

Refrigerate: The recipe notes that this salad is best enjoyed the day it’s made, but leftovers can be stored for up to 24 hours in an airtight container in the refrigerator. The avocado may brown slightly.

Tomato, Corn, and Avocado Salad Nutrition Facts

Serving Size: 1 serving
Calories: 210 kcal
Fat: 15g
Carbohydrates: 20g
Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to cook the corn?

No, the recipe calls for raw corn. When corn is fresh and in season, it is wonderfully sweet and crunchy right off the cob and does not need to be cooked.

Is this salad spicy?

No, as written, this salad is fresh and zesty, not spicy. If you’d like to add a little heat, you could add a finely minced jalapeño or a pinch of red pepper flakes.

What’s the best way to cut corn off the cob without making a mess?

The method described in the recipe is the best trick. Standing the corn cob upright in the center of a large, wide bowl catches all the kernels as you slice them off, preventing them from flying all over your kitchen.

Try More Recipes:

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Mediterranean Three-Bean Salad Recipe
Thai Cucumber Salad Recipe