Corn Tomato Avocado Salad

This Corn Tomato Avocado Salad brings vibrant colors and juicy flavors together in one bowl. Sweet corn kernels mix with peppery red onion, creamy avocado, and bright tomatoes all tossed in a tangy lime dressing. It is one of my favorite summer salads for picnics or quick lunches because it tastes just as fresh as it looks.

The first time I made this salad it was a sweltering July afternoon and I had garden tomatoes piling up on the kitchen counter. My family devoured every bite and now it is requested whenever we fire up the grill.

Ingredients

• Corn kernels Quick sweetness and crunch Fresh off the cob is best but good frozen or well drained canned corn works
• Avocado Ripe but firm Avocado gives creaminess and richness Look for ones that yield slightly to gentle pressure but are not overly soft
• Tomatoes Choose ripe juicy tomatoes for best flavor Grape or cherry tomatoes also work and hold their texture well
• Red onion Finely diced for a crisp bite Look for shiny taut skins and avoid any dried out pieces
• Olive oil A good quality extra virgin oil will give a fruity depth
• Lime juice Fresh squeezed for bright tartness Roll the lime on the counter first to release more juice
• Salt Essential to bring out the flavors Use flaky sea salt if you have it
• Black pepper Adds just enough heat Use freshly cracked for more flavor
• Fresh cilantro Chop just the leaves for the best color and aroma Always choose bunches that smell fresh and are free of yellow spots

Step-by-Step Instructions

Gather and Prep Ingredients

Assemble all your ingredients first Measure out corn dice the avocado chop the tomatoes and red onion and rinse the cilantro so you can move smoothly from step to step

Prepare the Corn

If using fresh corn slice the kernels off the cob with a sharp knife watching your fingers If using frozen corn place it in a colander run warm water over it and let drain fully so your salad is not watery If using canned corn rinse and drain it thoroughly

Cut the Avocado

Peel the avocado by scoring the skin then twist to open Remove the pit and slice the flesh into cubes Try not to smash them so they keep their shape in the salad

Chop the Tomatoes

Slice tomatoes in half and gently squeeze or spoon out the seeds for less juice Cut into small bite sized chunks for balanced flavor in every forkful

Dice the Onion and Chop Cilantro

Peel and slice the red onion into thin strips then chop finely so the pieces blend in but do not overpower the salad For cilantro snip just the leafy tops discarding tough stems for a light fresh flavor

Combine Everything

Place the avocado cubes in your largest bowl Add in the corn then the tomatoes and onion Drizzle with olive oil and fresh lime juice Sprinkle the salt and pepper over

Toss Gently and Finish

Using a big spoon carefully mix everything until just combined Take care not to mash the avocado Scatter the chopped cilantro over the top and give one final soft toss Taste and add a bit more salt or lime if needed

Chill and Serve

Serve the salad right away for the freshest taste If making ahead cover and chill for up to one hour but not much longer so the avocado stays green and bright

Pin

I have always loved the burst of sweetness from fresh corn in this recipe There is something extra satisfying about slicing it straight from the cob when local corn is in season A big bowl of this salad always makes me think of lazy summer cookouts and backyard laughter

Storage Tips

This salad is at its best eaten fresh but you can store leftovers in an airtight container in the refrigerator for up to one day The avocado may darken a bit but the lime keeps it fairly green To keep it looking its best press a piece of plastic wrap directly on the surface before sealing

Ingredient Substitutions

If you do not have fresh corn try thawed frozen or even well rinsed canned corn instead For more kick swap red onion for mild shallots or try green onion Add diced jalapeno or a pinch of chili flakes if you like heat Swap cilantro with fresh basil for a different twist

Serving Suggestions

Pair this salad with grilled chicken shrimp or fish for a simple meal I like to pile it on crunchy tortilla chips for a party appetizer or spoon it over lettuce for a hearty summer lunch It is perfect alongside tacos or anything smoky from the grill

Cultural and Historical Context

Corn tomato and avocado are a classic combination rooted in Mexican cuisine These ingredients represent summer’s best bounty and often appear together in salsas and salads Across Central and South America similar salads make the most of regionally grown produce and fresh herbs celebrating natural flavors and color

Recipe FAQs

→ Can I use frozen or canned corn?

Both frozen and canned corn work well. Thaw and drain thoroughly, or rinse canned corn to remove extra sodium.

→ How do I keep the avocado from browning?

Mix the avocado with lime juice promptly, and serve the salad soon after preparation for the freshest look.

→ What can I add for more flavor?

Try diced jalapeños or a pinch of chili powder for heat, or sprinkle in some crumbled queso fresco for richness.

→ How should I serve this salad?

Serve chilled as a side with grilled chicken or shrimp, or scoop with chips as a fresh appetizer.

→ Can I make it ahead of time?

Prepare ingredients in advance, but toss with avocado and dressing just before serving to keep it fresh.