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
