This Corn, Tomato, and Avocado Salad has summer written all over it. I’m loving how fresh and vibrant it is, and it really is the perfect side dish to any summer BBQ. I’m calling it a salad, but you could even serve it as a dip with those cute little scoopie tortilla chips. Fresh corn cut off the cob is EVERYTHING! Amen?
You really can’t mess this one up. The ingredients are so good just as they are, and even more amazing all in one platter with a creamy avocado dressing mixed in with just a hint of spice and touch of honey.
That dressing though… It’s so velvety and delicious! Add a few dollops to the salad and toss to coat just before serving. We prefer this salad at room temperature.
What I Love About Corn, Tomato, and Avocado Salad
- It’s so fresh, and healthy and uses seasonal ingredients.
- It’s quick and easy to make.
- It’s versatile – You could serve it as a side salad, add some cooked pasta to make it a pasta salad, serve it as a dip, or topping for chicken tacos.
It’s time to celebrate summer! Grill up some chicken, make this salad and invite your favorite people over to share it with you. Don’t forget the homemade ice cream for dessert!
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Corn, Tomato, and Avocado Salad
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 6 servings 1x
- Category: Salad
- Method: Chop
- Cuisine: Mexican
Description
This salad is absolutely the best of summer on a platter! You will LOVE it!
Ingredients
For the Salad
- 3 medium avocados, peeled, pitted and cubed
- 4 ears of corn, kernels cut off the cob*
- 1 cup grape tomatoes, cut in quarters
- 1/2 red onion, diced
- Juice of one lime
- salt and pepper to taste
For the Dressing
- 1 avocado, peeled, pitted, and cubed
- 1 jalapeno pepper, seeds and membranes removed
- Juice of one large lime
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt (more to taste if needed)
- 2 tablespoons water (more as needed to thin)
Instructions
For the Salad
- Add avocado, corn, tomatoes, and red onion to a large bowl. Squeeze lime over the salad, and then season with salt and pepper to taste. Just before serving, spoon dressing over the salad and toss to coat. Pour onto a platter. Serve at room temperature.
For the Dressing
- Add avocado, jalapeño, lime juice, honey, olive oil, ground cumin, and salt to a blender or small food processor, and pulse. Scrape down sides and add water as needed to thin to desired consistency.
Notes
*I find that good corn doesn’t even need to be cooked before adding it to this salad, but if you like, just microwave the corn with the husk on for 3-4 minutes, let cool for 5 minutes, and then remove the husk and the silk slides right off!
Nutrition
- Serving Size: 1 Serving
- Calories: 347
- Sugar: 7.5g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 3.9g
- Unsaturated Fat: 21.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 11g
- Protein: 4.9g
- Cholesterol: 0mg
Keywords: corn, tomato, avocado salad, appetizer, topping, side dish, summer, healthy
Katya @ Little Broken says
Absolutely stunner! I so so love salads like this. Fresh everything! (p.s. your pics are gorgeous friend :))
Julie says
Thank you Katya! We are so hot here in AZ, but the summertime produce makes it worth it!
SaraLily says
Oh this looks DIVINE! I am having our first summer bash in a couple of weeks – this looks like an easy to put together option for the food table! Yum! Can’t wait to give it a try!
Julie says
Thank you so much! Hope you enjoy!
Vanessa says
Oh my gosh! I made over white rice and it was amazing. Thank you for the recipe.
Julie says
So glad to hear that, you are so welcome!
Stacy says
Julie, this looks fabulous! I need a side dish for a party this weekend and this is perfect, but I need to know how much to make: you say it serves 6. Could you tell me about how many cups your recipe yields, maybe? Thanks!
Julie says
Hi Stacy, thanks! Good question – I didn’t write down how many cups it made, but I would guess about six to eight cups – give or take depending on the size of your corn and avocado. Enjoy!