Tomato Corn Avocado Salad (Fresh & Easy!)
This vibrant corn avocado salad is packed with flavor, featuring tomatoes, cilantro, cheese, & a zesty lime dressing. Quick, easy, and so delicious!
Why You’ll Love This Tomato, Corn, Avocado Salad
I hadn’t planned on sharing this recipe, but I posted it on my Instagram story and got so many requests for the recipe, I just had to share it!
This Corn Avocado Salad is one of those throw-it-in-a-bowl-and-wow-everyone kind of recipes. It’s fast, it’s fresh, it’s got avocado (😍), and it’s the perfect side dish or light main meal. You can make it for a weeknight dinner, a potluck, or devour it solo with some tortilla chips. No judgment.
Also, there’s cheese. So, win, win!
Avocado Corn Salad Ingredients
This recipe keeps things simple but flavorful. Choose the best produce available!
- Fresh corn kernels (from 4 cobs)
- Cherry or grape tomatoes, halved
- Ripe avocado, diced
- Cilantro, chopped
- Crumbled queso fresco or feta cheese
- Lime dressing: Lime juice, avocado or extra virgin olive oil, white balsamic vinegar, S&P.
- Optional: add minced jalapeño for a bit of heat
Optional Add-Ins
- Grilled or rotisserie chicken, like my friend Marni makes it!
- Black beans
- Diced red onion
- Cooked quinoa
- Crushed tortilla chips for crunch!
How to Make Corn Avocado Salad
- Microwave the Corn (Super Easy!)
- Remove the husk from the corn cobs and microwave them for about 4 minutes.
- Cool slightly, then slice the kernels off the cob.
- Mix it Up
- In a serving bowl, combine the corn, tomatoes, avocado, cilantro, cheese, and jalapeño if using.
- Make the Dressing
- Whisk together lime juice, avocado oil, white balsamic, salt, and pepper. Taste and adjust.
- Toss and Serve
- Pour the dressing over the salad and gently toss to combine. Add in any optional ingredients if desired. Serve and enjoy!
- Meal Prep Tip
- If you want to make this ahead of time and store it in the refrigerator for up to 3 days, hold off on adding the avocado until ready to serve. This keeps it from browning.
🥗 Watch me make this yummy Corn Avocado Salad on TikTok!
Serving Ideas & Variations
- Taco night side dish: Serve this with your favorite fish tacos or carne asada.
- Salad bowl upgrade: Add arugula or baby spinach to bulk it up.
- Meal prep magic: Make the dressing and corn ahead of time—dice the avocado right before serving.
- Dip it: Serve with tortilla chips for a chunky salsa-vibe appetizer.
👩🍳 Dietitian Nutrition Notes
As a registered dietitian, I LOVE this salad for a few reasons:
- Corn is naturally gluten-free and provides fiber, B vitamins, and antioxidants like lutein for eye health.
- Avocados are rich in heart-healthy monounsaturated fats and potassium (great for brain and metabolic health).
- Tomatoes are rich in lycopene, a powerful antioxidant with anti-inflammatory properties.
- Cilantro helps support detoxification.
- Cheese adds flavor, protein, and calcium.
- Optional grilled chicken makes this a complete meal!
🌿 Looking to eat more plants? This yummy Avocado Corn Salad provides 4 plant points!
Easy Avocado Corn Salad with Tomato and Cilantro
Ingredients
- 4 fresh corn cobs, husk removed
- 2 cups cherry tomatoes, or grape tomatoes
- 2 avocadoes
- 2 cups fresh cilantro, loosely packed
- 1 cup crumbled queso fresco, or feta cheese
- Jalapeno, optional, to taste
- 1/4 cup fresh lime juice
- 1/4 cup avocado oil
- 2 tablespoons white balsamic vinegar
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Remove the husk from the corn cobs. Place them on a microwave safe dish. Microwave for about 2 minutes. Carefully turn over the hot corn and microwave for an additional 2 minutes. Allow to cool. Carefullt scrape the corn kernels off the cob with a knife.
- While the corn is cooking, cut the cherry (or grape) tomoates in half. Remove the skin and pit from the avocado and cut into chunks. Lightly chop the cilantro.
- Combine the corn kernel, tomatoes, avocado, and cilantro in a large miing or serving bowl. Add the crumbled queso fresco. Add optional jalapento to taste, if desired.
- Make the dressing. Mix the lime juice, avocado oil, white balsamic vinegar, salt, and pepper in a mason jar and shake well to combine the ingredients.
- Pour the dressing over the other ingreidents and toss to combine.
- Add any additional ingreidents if desired (see notes).
Notes
Optional Add-Ins
-
- Grilled or rotisserie chicken-mix it into the corn salad for a main dish entree.
-
- Black beans
-
- Diced red onion
-
- Cooked quinoa
-
- Tortilla chips for serving.
Storage
Store in a well-sealed container in the refrigerator for up to 3 days. If you want to meal prep this salad ahead of time, prep everything but the avocado. Stir it in right before serving to keep the avocado from browning.Nutrition
Let’s Chat! What’s your favorite way to enjoy fresh summer corn—classic corn on the cob, tossed in a salad like this, or something different? I’d love to hear how you’d make this corn avocado salad your own—leave a comment and let me know!