Try our vibrant Corn Tomato Avocado Salad! It’s perfect for any summer meal. With grilled corn, juicy cherry tomatoes, and creamy avocado, this easy recipe is filled with fresh flavors.

Another close-up of the salad in a white bowl, highlighting the charred corn and fresh vegetables.

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.

A close-up view of corn tomato avocado salad in a white bowl, focusing on the vibrant colors and textures of the ingredients.

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.

Two bowls of the salad on a light-colored surface with a striped towel and cherry tomatoes in the background.

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

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