Corn Tomato Avocado Salad

Looking for a fresh and delicious addition to your summer menu? 

This Corn, Tomato, and Avocado Salad is just what you need! It’s packed with the goodness of grilled corn, juicy cherry tomatoes, and creamy avocado, all tossed in a zesty lime dressing. 

The combination of flavors and textures is simply irresistible. Whether you’re serving it at a barbecue, picnic, or as a side dish for a weeknight dinner, this salad is sure to be a hit. 

Plus, it’s quick and easy to make, so you can spend more time enjoying and less time prepping. Get ready to add a new favorite to your recipe collection!

Looking for more summer salad recipes? Try our strawberry spinach salad, cucumber salad, or caprese salad.

Tips for the Best Corn Tomato and Avocado Salad

• Fresh Ingredients: Use the freshest ingredients you can find. Fresh corn, ripe avocados, and ripe cherry tomatoes will make a huge difference in the taste.
• Grilling the Corn: If you don’t have a grill, you can roast the corn in a hot skillet or under the broiler. Just make sure to get a nice char for that smoky flavor.
• Cutting Avocado: To prevent the avocado from browning too quickly, cut it just before you’re ready to mix the salad. You can also toss the avocado pieces in a bit of lime juice to keep them fresh.

What can I substitute for cilantro?

If you’re not a fan of cilantro or don’t have it on hand, you can easily substitute it with fresh parsley. Parsley has a milder flavor and will still add a nice touch of freshness to the salad.

Should I boil the corn on the cob before grilling?

Boiling the corn on the cob before grilling is not necessary, but it can help ensure the corn is tender and cooks more evenly. 

If you choose to boil, do so for about 3-5 minutes before transferring it to the grill for charring. This step is optional and depends on your preference for the texture and cooking time. 

If you prefer a quicker method, you can grill the corn directly without boiling.

Can I use canned or frozen corn instead of fresh corn on the cob?

Yes, you can use canned or frozen corn if fresh corn on the cob is not available. If using canned corn, drain and rinse it well. For frozen corn, thaw, drain, and briefly cook before using.

What are some good mix-ins for this salad?

To add extra flavor and texture to your corn tomato avocado salad, consider these delicious mix-ins:

• Black Beans: Adds protein and a hearty texture.
• Diced Bell Peppers: For extra crunch and color.
• Crumbled Feta or Cotija Cheese: Adds a salty, tangy flavor.
• Sliced Jalapeños: For a spicy kick.
• Diced Cucumber: For a refreshing crunch.
• Toasted Pine Nuts or Pepitas: Adds a nice crunch.
• Red Radish Slices: For a peppery bite and vibrant color.

How to Store Leftovers

If you have any leftover corn tomato and avocado salad, store them in an airtight container in the refrigerator. The salad is best enjoyed fresh but can be kept for 1-2 days. 

To maintain the best texture, consider adding the avocado just before serving if you plan to store the salad. 

More Summer Recipes to Try

• Caprese Sandwich
• Blackberry Crumble Bars
• Tomato Feta Salad
• Strawberry Guava Lemonade

Ingredients You’ll Need

• Corn on the Cob: Grilled for a smoky flavor and charred sweetness. You can use canned or frozen corn as an alternative.
• Cherry Tomatoes: Grape tomatoes work just as well if you prefer.
• Avocados: Diced for a creamy texture that complements the other ingredients.
• Red Onion: Finely diced for a slight bite and color. Often called purple onions, they add a nice sharpness.
• Cilantro: Chopped to add a fresh, citrusy note. If you’re not a fan, fresh parsley is a great substitute.
• Lime Juice: Adds a zesty brightness to the dressing.
• Olive Oil: Used to make the dressing, adding richness and helping to meld the flavors together.
• Salt and Pepper: To taste, enhancing the overall flavor of the salad.

How to Make Corn Tomato Avocado Salad

1. Grill the Corn: Start by preheating your grill to medium heat. While it’s heating up, shuck the corn and brush each ear lightly with olive oil. Sprinkle a bit of salt and pepper for seasoning. 
2. Place the corn directly on the grill or skillet and cook, turning occasionally, until the kernels are nicely charred and tender. This should take about 10-15 minutes. Once done, remove the corn from the grill and let it cool slightly.

5. Make the Dressing: In a small bowl, whisk together the lime juice, extra virgin olive oil, a pinch of salt, and a bit of pepper. This zesty dressing is what ties all the flavors together, adding a refreshing brightness to the salad.

6. Combine Everything: In a large bowl, combine the grilled corn kernels, halved tomatoes, diced avocado, red onion, and cilantro (or parsley).
7. Pour the dressing over the top and gently toss everything together. Be careful with the avocado to keep it from getting mashed—you want those nice chunks in every bite!