I love making this Corn Tomato Avocado Salad when I want something fresh, colorful, and full of flavor. I combine sweet corn, juicy tomatoes, creamy avocado, and a bright lime dressing to create a simple dish that feels both light and satisfying. It works perfectly as a side dish, a topping for grilled meats, or even a quick lunch on its own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups fresh corn kernels (about 3 ears, or thawed frozen corn)
1 pint cherry or grape tomatoes, halved
1 large ripe avocado, diced
¼ cup red onion, finely chopped
2 tablespoons fresh cilantro or basil, chopped
Juice of 1 lime (or lemon)
2 tablespoons olive oil
Salt and pepper, to taste
Directions
I start by preparing the corn. If I use fresh corn, I boil it for 3–4 minutes, then let it cool before cutting the kernels off the cob. When I want extra flavor, I grill the corn instead to add a slightly charred taste.
In a large bowl, I combine the corn, halved tomatoes, diced avocado, finely chopped red onion, and fresh herbs.
Next, I drizzle the lime juice and olive oil over the mixture. I season everything with salt and pepper, then gently toss to combine, making sure I do not mash the avocado.
I either serve it immediately or chill it in the refrigerator for 15–30 minutes to allow the flavors to blend together.
Servings and Timing
I usually get about 4 servings from this recipe.
Preparation time: 15 minutes
Cooking time (if boiling corn): 5 minutes
Total time: 20 minutes
If I grill the corn, I allow an extra 5–7 minutes for grilling.
Variations
I sometimes add black beans when I want extra protein and fiber. For a creamy, salty contrast, I like mixing in crumbled feta or cotija cheese. When I am in the mood for a slightly sweet twist, I drizzle a little balsamic glaze over the top.
If I want to make it ahead of time, I mix everything except the avocado and lime juice. I add those right before serving to keep the salad fresh and vibrant.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since avocado can brown, I press a piece of plastic wrap directly onto the surface of the salad to reduce air exposure.
I do not recommend reheating this salad because I prefer its fresh, crisp texture. I enjoy it chilled or at room temperature.
FAQs
Can I use frozen corn instead of fresh corn?
Yes, I often use thawed frozen corn when fresh corn is not available. I simply thaw and drain it well before mixing it into the salad.
How do I keep the avocado from turning brown?
I make sure to toss the avocado with lime juice, which helps slow browning. I also store the salad in an airtight container with minimal air exposure.
Can I make this salad ahead of time?
Yes, I prepare the base ahead of time but wait to add the avocado and lime juice until just before serving.
What can I serve this salad with?
I like serving it alongside grilled chicken, fish, steak, or even spooning it over tacos. It also works well as a light lunch on its own.
Can I substitute lemon for lime?
Yes, I sometimes use fresh lemon juice when I do not have lime. It gives a slightly different but still refreshing citrus flavor.
Conclusion
I find this Corn Tomato Avocado Salad to be one of the easiest and most flavorful dishes I can prepare with minimal effort. I love how fresh, colorful, and adaptable it is, making it perfect for gatherings, weeknight dinners, or simple meal prep. Once I try it, I often find myself coming back to it again and again.
📖 Recipe:
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Corn Tomato Avocado Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A fresh and colorful Corn Tomato Avocado Salad made with sweet corn, juicy tomatoes, creamy avocado, and a bright lime dressing. Perfect as a refreshing side dish, taco topping, or light lunch.
Ingredients
2 cups fresh corn kernels (about 3 ears, or thawed frozen corn)
1 pint cherry or grape tomatoes, halved
1 large ripe avocado, diced
¼ cup red onion, finely chopped
2 tablespoons fresh cilantro or basil, chopped
Juice of 1 lime (or lemon)
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
- If using fresh corn, boil for 3–4 minutes, then cool and cut kernels off the cob. Alternatively, grill for 5–7 minutes for a charred flavor. If using frozen corn, thaw and drain well.
- In a large bowl, combine the corn, halved tomatoes, diced avocado, red onion, and chopped herbs.
- Drizzle lime juice and olive oil over the mixture. Season with salt and pepper.
- Gently toss to combine, being careful not to mash the avocado.
- Serve immediately or chill for 15–30 minutes to allow flavors to blend.
Notes
Add black beans for extra protein and fiber.
Mix in crumbled feta or cotija cheese for a salty contrast (not vegan).
Drizzle balsamic glaze for a slightly sweet variation.
To make ahead, prepare everything except the avocado and lime juice; add them just before serving.
Store leftovers in an airtight container in the refrigerator for up to 2 days with plastic wrap pressed onto the surface to reduce browning.
Do not reheat; serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling or Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
