Corn Tomato Avocado Salad (Print-Friendly Version)
A medley of sweet corn, ripe tomatoes, and avocado tossed in tangy lime for a refreshing summer bite.
# What You’ll Need to Make This:
→ Fresh Produce
01 -
2 cups corn kernels (fresh, frozen, or canned and well-rinsed)
02 -
1 large avocado, peeled, pitted, and diced
03 -
2 medium tomatoes, deseeded and chopped
04 -
1/4 cup red onion, finely chopped
05 -
1/4 cup fresh cilantro leaves, chopped
→ Dressing
06 -
1 tablespoon olive oil
07 -
1 tablespoon lime juice, freshly squeezed
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon ground black pepper
# How to Prepare:
01 -
Gather and measure all ingredients prior to beginning assembly.
02 -
Remove kernels from fresh corn cobs using a sharp knife, or thaw frozen corn and drain thoroughly. If using canned corn, rinse and drain well to remove excess sodium.
03 -
Peel and pit the avocado, then cut into uniform small cubes. Place pieces into a large mixing bowl.
04 -
Halve the tomatoes, remove seeds, and finely chop into bite-sized pieces.
05 -
Finely slice and chop red onion until you have 1/4 cup.
06 -
Roughly chop cilantro leaves, discarding thick stems.
07 -
Add corn kernels, diced avocado, chopped tomatoes, and chopped red onion to the mixing bowl.
08 -
Pour olive oil and lime juice over the contents. Evenly sprinkle salt and black pepper.
09 -
Mix gently with a wide spatula to combine, ensuring the avocado remains intact.
10 -
Sprinkle chopped cilantro over the top, gently tossing once more to distribute.
11 -
Taste and adjust salt or pepper to preference.
12 -
Serve immediately or refrigerate for up to one hour before serving for optimal freshness.
# Extra Tips:
01 -
For added spice, incorporate finely diced jalapenos or a pinch of chili powder.
02 -
Select ripe yet firm avocados to prevent them from breaking down during mixing.
03 -
Pairs excellently with grilled poultry or seafood.
04 -
To maintain color and flavor, serve as soon as possible; avocado will naturally brown over time.