Corn, Tomato, and Avocado Salad is a flavorful and colorful recipe that adds ease to your summer meals. This flavor combination is a winner every time.
Why you will love this
- Nothing screams summer like sweet corn! I love sweet corn in the summer. And I love adding it to salads. It is sweet and crisp and fresh... and colorful! Add in garden-fresh tomatoes and creamy avocado for a symphony of colors and textures.
- Simple dressing - A blend of fresh lime juice and olive oil couldn't be easier and adds just the right amount of zing to this salad.
- So easy to prepare - The ingredient list is simple, and the steps are easy. If you set aside a few extra minutes to grill the corn, you won't regret it. It adds a smoky flavor and great color.
- Sweet corn - Fresh off-the-cob corn is my favorite in this salad. But frozen works just fine too.
- Tomatoes - I like using grape or cherry tomatoes. Cut them in half before adding them to the salad.
- Avocado - Adds wonderful creaminess to the salad.
- Scallions - I love the mild onion flavor along with the light green color. Chives can also be used.
- Cotija cheese is a hard, crumbly cheese that adds a salty bite that pairs well with the other ingredients. Feta can be substituted.
- Lime juice brightens up all of the flavors and prevents the avocado from turning brown.
- Seasonings - I prefer (invisible) white pepper in this salad. Add salt to taste. Avocados need salt, however, Cotija cheese is very salty, so add salt sparingly.
- Cilantro/parsley - Add as a garnish for a pop of color and freshness. For cilantro fans, extra can be tossed in with the other ingredients.
- Grill the corn. You can do this on an outdoor grill, on a grill pan, or in a cast-iron pan. We're looking for some of that charred color that adds flavor.
- Slice the corn kernels off of the cob. PRO TIP: Lay the cob on its side on the cutting board. Cut the kernels off one side. Then, turn the cob so this flat edge is face down. This will stabilize the cob and keep it from rolling. Cut the kernels off of the side, and turn the cob again. Proceed to cut the kernels off each side. This method is the easiest way to cut kernels off the cob without the corn going everywhere.
- Squeeze fresh lime juice over the avocado before combining it with the other ingredients. This will help to prevent it from turning brown.
- Combine the corn, tomatoes, scallions, and avocado in a mixing bowl. Add the lime juice and oil and toss gently. Season with salt and pepper. Garnish with herbs.
- Transfer the salad to a serving bowl. Serve immediately.
This Corn, Tomato, and Avocado salad needs to be added to your summer meal line-up ASAP! It's super easy to mix together, bright and colorful, and absolutely full of flavor.
Try these summer salads next
- Caprese Salad with Balsamic Glaze
- Corn Panzanella Salad with Garlic Toast Croutons
- BLT Pasta Salad with Creamy Dressing
- Chickpea Antipasto Salad
- Greek Chickpea Salad
- Watermelon and Feta Salad with Jalapeno Lime Syrup
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Corn, Tomato and Avocado Salad
- 4 cups sweet corn (fresh or frozen)
- 1 cup grape tomatoes
- 8 scallions (chopped)
- 1 avocado (diced)
- 5 ounces Cotija cheese (crumbled)
- 1 ½ limes (juiced)
- 1-2 tablespoons olive oil (or avocado oil)
- white pepper (to taste)
- cilantro (or parsley, for garnish)
- In a large mixing bowl, combine the corn, tomatoes, scallions, avocado, and cheese. Toss gently. Add the lime juice and oil and toss to coat. Season with white pepper to taste. Garnish with cilantro or parsley.
- Refrigerate for 2 hours to allow flavors to blend, but this salad is equally good served immediately. Refrigerate leftovers for 2-3 days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.