I love experimenting with my Corn Tomato Avocado Salad. The combination of sweet corn kernels, ripe avocado chunks, crisp red onions, and juicy tomatoes creates a dynamic flavor profile that surprises and delights. Finished with a zesty lime cilantro dressing, this dish is my go-to for a refreshing side meal.

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I just whipped up this awesome Corn Salad with Avocado that quickly became my favorite. I started with about 3 cups of fresh corn kernels from grilled ears and mixed them with diced avocado and halved cherry tomatoes.

Adding a little extra crunch, I tossed in thinly sliced red onion and a handful of fresh chopped cilantro. The secret flavor boost came from the juice of 2 limes combined with a drizzle of extra virgin olive oil, salt and pepper to taste.

Sometimes, I’ll even add a touch of seeded jalapeño for a mild kick. I love how it reminded me of those amazing corn and tomato salads I’ve tried before but with a unique twist that tastebuds just can’t resist.

This fresh corn salad with its zesty lime cilantro dressing is a super versatile side dish that makes any meal feel a bit more special. Enjoy the simple, bold flavors!

Why I Like this Recipe

I really love this recipe because it mixes so many great flavors together. First off, the sweetness of the charred corn paired with the creaminess of the avocado makes each bite feel like a taste explosion. I also appreciate how the tangy lime cilantro dressing ties everything together; it gives the salad a refreshing kick that’s just perfect on a warm day. Another reason I dig this dish is because it’s super easy to make, even if I mess up a bit here and there, it always turns out delicious. Lastly, I love that this corn salad works as a side dish for almost any meal, but it’s also filling enough to be a light lunch if I’m in the mood for something healthy.

Ingredients

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Fresh corn kernels pack fiber and carbs which help fuel energy, with a natural sweetness.
Avocado gives a creamy texture and healthy fats, making the salad extra satisfying.
Cherry tomatoes add a tangy, fresh burst along with vitamins and antioxidants.
Red onion bring a mild spicy kick and useful flavonoids for extra nutrition.
Lime juice give a zesty sour flavor plus a vitamin C boost.
Extra virgin olive oil enriches the salad with healthy fats and a smooth flavor.
Optional jalapeno adds a slight heat, perfect if you like things spicy.

Ingredient Quantities

3 cups fresh corn kernels (about 4 ears, grilled or boiled)

1 large avocado, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

2 tablespoons extra virgin olive oil

Salt and pepper to taste

Optional 1 small jalapeno, seeded and finely diced

How to Make this

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1. Start by grilling or boiling the corn ears until they are nicely charred or tender, then let them cool a bit and carefully cut off the kernels.

2. In a large bowl, add the fresh corn kernels, diced avocado, halved cherry tomatoes, and thinly sliced red onion.

3. If you want a little extra kick, add in the finely diced jalapeno (make sure it’s seeded first).

4. Toss in the chopped cilantro over your vegetables.

5. In a small bowl, squeeze the juice of two limes and mix it well with two tablespoons of extra virgin olive oil, salt, and pepper.

6. Pour the lime cilantro dressing over the corn salad.

7. Gently toss everything together so that each bite is evenly coated with the dressing.

8. Serve immediately or let it chill in the fridge for a few minutes before serving and enjoy your refreshing side dish!

Equipment Needed

1. Grill or pot for boiling the corn
2. Tongs for turning and removing the corn
3. Sharp knife for chopping the vegetables
4. Cutting board for all your slicing and dicing
5. Large mixing bowl for combining corn, avocado, tomatoes, and onions
6. Small bowl for mixing up your lime dressing
7. Citrus juicer for getting the lime juice out (if you have one, otherwise squeeze by hand)
8. Measuring spoons for the olive oil, salt, and pepper
9. Salad spoon or tongs for gently tossing the salad together

FAQ

Can I use frozen corn for this salad?

Yeah, you can. Just let the frozen kernels thaw and drain before addin' them, 'cause extra water can make the salad soggy.

Is it necessary to grill the corn or can I boil it?

You can do either. Grilling gives it a nice smoky flavor, but boiled corn works in a pinch if you dont have grill space.

How do I control the spice level if I'm using jalapeno?

If you like it less spicy, remove all the seeds and membranes. You can always add more later if you want more heat.

Should I add salt before or after the lime juice?

Best is to season after mixin' in the lime juice. That way the salt distributes evenly and you get the right flavor balance.

How long will the salad stay fresh?

It usually keeps well in the fridge for about 1-2 days. After that, the avocado might brown, so it's best enjoyed sooner.

Corn Salad Recipe With Avocado Substitutions and Variations

If fresh corn kernels are hard to come by, you can use frozen corn (just thaw it out first) or even a drained can of corn as a backup
If you dont have a ripe avocado, try using a diced cucumber or even a scoop of hummus for that creamy touch
If cherry tomatoes are out of season, regular tomatoes chopped small work just fine
For red onion, you could use thinly sliced shallots or a less intense white onion if you want a milder flavor
If you dont have limes, lemon juice is a decent substitute, though it might change the vibe just a little

Pro Tips

1. Make sure you let the corn cool down completely before mixing it with the other ingredients so the avocado doesn’t get all mushy.
2. When you prepare the lime dressing, try adding a tiny pinch of cumin or smoked paprika for a little extra depth in flavor without overpowering the salad.
3. Fold the avocado and tomatoes in gently; you dont want to break them up too much or the salad will lose its texture.
4. If you can spare the time, chill the whole dish for about 15 minutes before serving so the flavors really get a chance to meld.