Fresh Corn and Tomato Salad with Avocado

A white dish of corn and avocado salad.

This corn and tomato salad is made with fresh sweet corn, ripe tomatoes and buttery, rich avocado. It’s best in the summer when the veggies are at their peak, and you’ll love this corn avocado salad with honey lime dressing as a delicious vegetarian main course or no-cook side dish with a lean protein.

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 Dressingthe 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.


Many folks are sensitive to raw onion, it can be a very strong flavor, but I’ve got a hack for that.

How to take the sting out of raw onion

If the raw onion flavor is too sharp, here’s a trick: Mince it and transfer it to a small bowl of iced water to sit for about 10 minutes. It removes the harsh sting of the allium and doesn’t give you dragon breath.

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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 poached chicken or rotisserie chicken on a grill, this grilled pork tenderloin recipe or serve with grilled shrimp cocktail.
  • 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.


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.


Can you eat raw corn in a salad?

Yes. The corn kernels are sweet and juicy. If you don’t want raw corn, grill it on the cob first; let it cool, then cut the corn off the cobs.

Can I use frozen corn for the avocado chopped salad?

You can, but fresh will be better. Fresh corn, stripped from the cob, is sweeter and more vibrant. If you do use frozen corn, defrost it entirely first.

Can I use canned tomatoes in the corn avocado salad?

No. Canned tomatoes have been blanched (cooked), so using them in this fresh chopped salad doesn’t work.

How many carbs are in avocado corn salad?

This recipe contains 23 carbohydrates per serving.

Is avocado salad good for you?

Yes. This corn avocado tomato salad has a healthy blend of monounsaturated fats, carbohydrates, Calcium, Vitamin C, and Potassium in each serving.

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.

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4.63 from 8 votes

Fresh Corn and Tomato Salad with Avocado

You’ll love this lively summer corn salad as a healthy side dish for summer cookouts and barbecues. The tasty honey lime dressing adds a sweet, tangy note to the corn avocado salad that’s irresistible.
Author: Lisa Lotts
Course Salad
Cuisine American
Keyword avocado, corn, tomatoes
Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4



  • 3 ears corn on the cob kernels cut from the cob
  • cups grape or cherry tomatoes or multi-colored medley tomatoes, halved
  • 1 serrano or jalapeño pepper stemmed, seeded and minced
  • cup red onion minced
  • 1 ripe avocado peeled, seeded diced
  • ½ cup fresh cilantro chopped
  • ¼ cup honey-lime dressing recipe follows


  • 1 teaspoon Dijon mustard
  • 1 large clove garlic minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • teaspoon lime zest Fresh squeezed is best.
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • ¼ cup extra virgin olive oil



  • Combine the Dijon mustard, minced garlic, salt, pepper, zest zest, lime juice and honey in a small bowl. Whisk to combine.
  • While constantly whisking, drizzle in the olive oil until the mixture is emulsified. Taste for seasonings and adjust as necessary. Set aside.


  • In a large bowl, combine the corn kernels, tomatoes, jalapenos and red onion; add two tablespoons of dressing and toss well with the rest of the ingredients to coat. (Can be made up to a day ahead to this point).
  • Just before serving, chop the cilantro and dice the avocado into ½” pieces. Add to the corn salad and add two additional tablespoons of dressing. Toss well to coat and transfer to a serving bowl.
  • Sprinkle additional cilantro over the salad, if desired and serve.


Because this salad has so many sturdy vegetables, it can hold up to the dressing without wilting as quickly as a green salad, but leave the cilantro and avocado to add at the last minute for the best flavor and appearance. 


Calories: 284kcal | Carbohydrates: 23g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 326mg | Potassium: 604mg | Fiber: 6g | Sugar: 8g | Vitamin A: 652IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg

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  1. 5 stars
    Great salad! Loved the dressing with all the veggies.
    I used frozen blanched corn from last summer and turned out
    just fine after thawing.

  2. 5 stars
    I love everything about this salad. Fresh raw corn is so delicious! What fantastic flavors in the dressing; I can think of so many uses for it in addition to this summer salad as well. I’m just going to sit here and stare at your pictures and bask in the memories of warm weather cooking until I can get my hands on fresh corn again. 🙂 As soon as it’s farm market season, this is the first thing I’m making!

    1. We are just entering our farmer’s market season right now!