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 that 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!
What is Corn Tomato Avocado Salad?
Corn tomato avocado salad is a fresh, no-cook summer side dish made with sweet corn kernels, halved cherry tomatoes, and creamy diced avocado, tossed in a bright lime vinaigrette. It comes together in about 15 minutes and can be served as a side dish, appetizer with tortilla chips, or light main meal. Naturally gluten-free and packed with healthy fats, fiber, and antioxidants, it’s one of the easiest and most crowd-pleasing healthy summer salads you can make!
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 (try my Black Bean & Corn Quinoa Salad too!)
- Crushed tortilla chips for crunch!
How to Make Corn Tomato Avocado Salad
- Cook the corn. Microwave corn cobs (husked) for 4 minutes, let cool, then slice kernels off the cob.
- Prep the vegetables. Halve cherry tomatoes and dice the avocado.
- Make the lime dressing. Whisk or shake together fresh lime juice, avocado oil, white balsamic vinegar, salt, and pepper.
- Combine. Toss corn, tomatoes, avocado, cilantro, and crumbled queso fresco together in a large bowl.
- Dress and serve. Pour the dressing over the salad, toss gently, and serve immediately. Or refrigerate up to 3 days (add avocado just before serving).
🥗 Watch me make this yummy Corn Avocado Salad on TikTok!
🌽🍅If you love corn and tomatoes together, try them in my Easy Halibut Ceviche Recipe!
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! And, be sure to see all the delicious recipes in my summer produce guide!
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 mixing 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
Frequently Asked Questions
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!
