Description
Corn Tomato Avocado Salad is a vibrant, fresh summer salad featuring sweet corn, juicy cherry tomatoes, creamy avocado, red onion, fresh cilantro, and a hint of jalapeño. Tossed in a zesty lime and honey dressing with olive oil, salt, and black pepper, this salad is perfect as a light lunch or a refreshing side dish for barbecues and picnics.
Ingredients
Vegetables and Herbs
- 2 ears fresh corn (or 1.5 cups canned or frozen corn kernels)
- 1 cup cherry tomatoes, halved
- 2 ripe avocados, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, finely chopped
- 1 small jalapeño, finely chopped (optional, adjust to taste)
Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- Cook the Corn: Boil or grill the corn until tender, about 5 minutes for boiling or until charred in some spots if grilling. Allow it to cool to room temperature.
- Prepare the Corn Kernels: Cut the kernels off the cooled corn cobs and place them in a large mixing bowl.
- Prepare Vegetables: Halve the cherry tomatoes, dice the avocados and red onion, finely chop the cilantro and jalapeño, then add all to the bowl with the corn.
- Make the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, honey, salt, and black pepper until well combined and emulsified.
- Toss the Salad: Pour the dressing over the salad ingredients and gently toss to combine, taking care to avoid mashing the avocado.
- Serve or Chill: Serve immediately for best texture and flavor, or chill in the refrigerator briefly before serving. Add avocado shortly before serving if preparing ahead to prevent browning.
Notes
- For smoky flavor, use grilled corn instead of boiled.
- Use canned or frozen corn if fresh corn is unavailable; drain and rinse canned corn, thaw and drain frozen corn.
- To keep avocado from browning, toss with lime juice and add it just before serving.
- Add protein such as grilled chicken, shrimp, black beans, or chickpeas to make it a complete meal.
- Variations include adding black beans, cucumber, bell peppers, feta cheese, mango, chili flakes, or extra jalapeño for heat.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; best consumed within this time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
