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Home » Recipes » Salads

Corn, Tomato and Avocado Salad

Name: Corn, Tomato and Avocado Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 4 cups sweet corn (fresh or frozen); 1 cup grape tomatoes; 8 scallions (chopped); 1 avocado (diced); 5 ounces Cotija cheese (crumbled); 1 1/2 limes (juiced); 1-2 tablespoons olive or avocado oil; white pepper to taste; cilantro or parsley (for garnish)

Published: Aug 15, 2019 · Modified: Feb 15, 2021 by Abbey · Leave a Comment · This post may contain affiliate links.

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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.

salad in a serving bowl with a wooden serving spoon

Table of Contents show

Why you will love this

Ingredients

Instructions

Other summer salads

Corn, Tomato and Avocado Salad

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.
Most wonderful dressing - The dressing on this salad gets its tangy note from feta cheese and lime juice. If you don't have time to whip up this dressing, just crumble the feta over the salad. Add a squeeze of fresh lime, and this salad will be just as delicious.
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.

Ingredients

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.

close up of serving spoon digging into the bowl of salad

Cotija cheese - a hard, crumbly cheese that adds a salty bite that pairs well with the other ingredients.
Lime juice - brightens up all of the flavors and prevents the avocado from turning brown.
White pepper - I like (invisible) white pepper in this salad. Salt can be added to taste, but the Cotija cheese is plenty salty on its own.
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.

Instructions

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.

Other summer salads

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