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–+ servings
Avocado corn salad with tomato topped with cilantro in a rustic white East Fork pottery bowl.
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5 from 1 vote

Easy Avocado Corn Salad with Tomato and Cilantro

This vibrant corn avocado salad is packed with summer flavor—fresh corn, tomatoes, creamy avocado, and lime vinaigrette. A perfect corn tomato salad for BBQs or meal prep!
Prep Time10 minutes
Cook Time4 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American, Mexican
Keyword: corn salad
Diet: anti-inflammatory, DASH, Gluten Free, MIND Diet, Vegetarian
Servings: 10 servings
Calories: 190kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

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

Serving: 1cup | Calories: 190kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 105mg | Potassium: 400mg | Fiber: 4g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 1mg