Corn, Avocado, and Tomato Salad

Corn, Avocado, and Tomato Salad is a fresh and light side dish perfect for summer BBQs and potlucks. Grill the corn for a little extra something special. It’s a fresh and light side dish that screams summer!

Corn, Avocado, and Tomato Salad

We try to teach our kids the value of money. They earn an allowance by doing chores throughout the week.

Today, I looked out the kitchen window to see my son spraying sunblock in the air like tropical air freshener.

All I saw was a mist of dollar bills – that stuff is liquid gold. Lesson fail.

Speaking of wasting money, I’m pretty sure the ice cream truck guy is stalking us.

I swear he pulls his van up to our house and turns up his carnival music. It puts me in an awkward position.

I look like the grumpy mom if I deny my kids, who are jumping up and down in front of the truck, ice cream in this blasted heat.

Even though my kids use their own money they’ve earned, the prices are ridiculously high.

I give in every once in a while…immediately followed by a lecture about how you can buy a whole carton of ice cream for the same price that the ice cream truck charges for one.

We have a freezer full of said ice cream but the allure of a colorfully painted truck driven by a creepy guy is for some reason much more appealing to them.

This salad can be summed up in one word. FRESH.

Fresh off-the-ear corn, fragrant tomatoes, and perfectly ripe avocados – firm but creamy.

You could use frozen corn here but why not take advantage of the fresh corn available right now.

It’s all tossed in a lime and cilantro dressing for a bright and summer infused side dish.

I had this Corn, Avocado, and Tomato Salad recipe at a friend’s house and have been making it ever since.

It’s best to let the flavors blend in the fridge for a little bit for the most flavor.

HOW TO COOK CORN ON THE COB

There are many ways that you can cook corn and here are the ways how:

1. Bring a pot of water to boiling and boil the corn for 3-5 minutes.
2. Grill the corn over medium high heat for 3-5 minutes.
3. Keep the corn in its husk and microwave for 3-5 minutes. It steams the corn.
4. Cut the corn off the cob and saute in a pan with a little oil for 3-5 minutes.

HOW TO GET GRILL MARKS WITHOUT GRILLING

You can get those nice roasted marks but either sauteing in a pan or holding the cooked corn with tongs over an open gas stove flame.

I even use my kitchen blow torch sometimes to get a little char on my corn.

TIPS

Add the avocado right before serving so that the avocado doesn’t turn brown. Squirting some lime juice directly on the avocados help them not brown.

OTHER SALAD RECIPES

• Frito Corn Salad
• Avocado Cucumber Salad
• Broccoli Salad
• Marinated Caprese Salad
• Pizza Pasta Salad
• Macaroni Salad
• Taco Pasta Salad
• BLT Pasta Salad
• Creamy Cucumber Salad

Corn, Avocado, and Tomato Salad

4.62 from 90 votes

This Corn, Avocado, and Tomato Salad is a fresh and light side dish perfect for summer BBQs and potlucks. Grill the corn for a little extra something special. It's a fresh and light side dish that screams summer!

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 6 servings

Ingredients

• 2 cups cooked corn, fresh or frozen (see Note)
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup finely diced red onion
• 1-2 avocados, cut into 1/2-inch cubes
• Dressing:
• 2 tablespoons olive oil
• 1/2 teaspoon grated lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

 

• Combine the cooked corn (see note on how to cook), tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend. Add avocados right before serving so they don't brown. Adding a squirt of lime directly to them will help them not brown.

Notes

Fresh corn is really best to use here. 

There are many ways that you can cook corn and here are the ways how:

1. Bring a pot of water to boiling and boil the corn for 3-5 minutes.
2. Grill the corn over medium high heat for 3-5 minutes.
3. Keep the corn in its husk and microwave for 3-5 minutes. It steams the corn.
4. Cut the corn off the cob and saute in a pan with a little oil for 3-5 minutes.

 

Cuisine: American

Course: Side Dish

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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