Fresh Corn and Tomato Salad with Avocado

The first time I had raw corn in salad was a revelation. So sweet, crisp and vibrant. I use it for the basis of many of our favorite summer salads like this sweet corn and crabmeat salad.

This corn avocado tomato salad is perfect for warmer weather. It’s tasty, light and filling without making you feel bloated, requires no cooking and uses fresh garden vegetables.

Why you’ll love this recipe:

• It takes 20 minutes to make from start to finish.
• There’s no cooking involved, just a little chopping.
• Enjoy the corn and avocado salad as a main course or side dish.
• This is the salad that even kids love to eat.
• The honey lime dressing is tangy with just a hint of sweetness and goes perfectly in the summer corn salad.
• You can double the recipe for larger gatherings.
• Most of the tomato corn salad can be made in advance.

Ingredients for corn avocado salad

• Fresh Corn on the Cob – I use a mixture of yellow and white corn, but you can use either one exclusively. Find fresh corn (where the silk isn’t brown) for the sweetest flavor.
• Grape Tomatoes, Cherry Tomatoes or Medley Tomatoes – so many varieties of tomatoes are available, it’s fun to mix and match. I used a handful of grape tomatoes in the corn salad and multi-colored medley tomatoes (from Trader Joe’s). The medley tomatoes were a little smaller than grape or cherry tomatoes and came in a rainbow of colors.
• Serrano Pepper or Jalapeno Peppers – Serrano peppers are a little hotter than jalapenos, but if you remove the membrane and seeds, you’ll remove most of their heat. If you like it spicy, you can leave them in the salad.
• Red Onion – We love the pops of purple and the balance of flavors these alliums bring. If you don’t have red onion, substitute white or sweet onions.
• Hass Avocados – Use avocados at the perfect ripeness for that soft, buttery flavor and texture. You can substitute 1/2 of a Florida avocado (a.k.a. Skinnycado) for the Hass.
• Cilantro – Fresh cilantro in the corn salad adds brightness to the dish.
• Honey Lime Dressing – the recipe is given, or use your favorite vinaigrette. (Don’t use creamy salad dressing for this recipe).

How to make the salad:

1. Make the honey lime dressing or your favorite vinaigrette.
2. Cut or strip the corn kernels off the cop and transfer to a large mixing bowl.
3. Slice the tomatoes in half (or quarters) so that they are bite-sized.
4. Mince the jalapenos and onion and add to the bowl.
5. Add two tablespoons of the dressing and toss well to coat the vegetables.
6. Roughly chop the cilantro, dice the avocado into bite-sized pieces, and add them to the corn and tomato salad.
7. Add the remainder of the dressing and toss well to combine.

3 ways to cut corn from the cob:

• There’s more than one way to cut the corn off the cob:
  • Use a Chef’s knife and cutting board. Lay the corn cob flat on a cutting board and shave the kernels off the cob with the knife blade. Rotate the cob until all the corn has been removed and transfer or scrape it into a bowl.
  • Use a corn stripper {affiliate link} – Corn strippers are simple tools used like a vegetable peeler to remove the corn kernels from the cob. Just hold the corn in one hand and strip away the corn with the other as the kernels fall into the bowl.
  • Cut the corn directly into the bowl – Place the cob, stalk side down, in a large shallow bowl about 10″ in diameter (to catch the flying kernels). Hold the top firmly and run a sharp knife from top to bottom, in a sawing fashion to cut away the corn.

Variations:

This tomato corn salad with fresh cilantro and creamy avocado is really delicious just as its written, but that doesn’t mean you can’t switch things up for a change of pace. Try some of these easy swaps or substitutions.

• Add a teaspoon of cumin to honey lime dressing for a smoky Southwestern flavor.
• Add a can of drained black beans for a hearty corn tomato salad with more fiber.
• Add chopped sweet bell peppers for extra color, sweetness and crunch.
• Add crumbled cheese like feta cheese, cotija or goat cheese to the corn avocado salad.
• Make it a complete meal by adding diced cooked chicken or leftover rotisserie chicken, pork tenderloin or shrimp.
• Swap the fresh herbs. Instead of cilantro, try fresh basil or tarragon.
• Make it a Mexican corn salad by adding a teaspoon of cumin to the dressing and a can of black beans to the rest of the veggies.
• For another layer of flavor, grill the shucked corn on the cob before adding them to the salad.

Storage

Because the honey lime dressing has acid in it (lime juice), it does help prevent oxidation of the avocado and the corn tomato salad will last in an airtight container in the fridge for 2-3 days.

That said, I think this salad is best on the first day you make it.

If you plan to keep the summer corn salad for longer, I recommend holding off on adding the avocado and cilantro until just before serving.

The same holds true if you’re meal prepping for a week of lunches; wait to add the cilantro and avocado until the day you’re eating them.

FAQ’s

The flavors in this dish are pure summer. You can taste every component individually, but each bite is a harmonious blend. The sweet, tangy dressing amplifies the freshness of the vegetables, too.

We love this summer corn and tomato salad recipe with our grilled and barbecued favorites; it makes a great addition to any potluck.

What to serve with the summer corn salad

• Grilled Spatchcock Chicken
• Kansas City Smoked Spareribs
• Brined Grilled Pork Chops
• Cilantro Lime Grilled Fish Kebabs
• Bourbon Marinated Grilled Flank Steak

More summer salad recipes you’ll love:

• Healthy Grated Cucumber Salad
• Cilantro Lime Slaw – No Mayo
• Tomato Peach Caprese
• Grilled Summer Salad
• Green Bean Potato Tomato Salad
• Heirloom Tomato Salad

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