Corn Tomato Avocado Salad

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Corn Tomato Avocado Salad is the perfect way to enjoy sweet summer corn. Light and delicious, this vegetarian and gluten free salad is a perfect complement to grilled meats, as a light meal or even a salsa

This post and recipe card updated June 1, 2020

For as long as I can remember, I’ve loved fresh, sweet corn on the cob. My mom simply boiled it and, when corn is at its peak freshness, it really doesn’t need much else. 

And since simple is often best, I still make it like that all the time! Of course I slather it with butter, because that’s just the way to go.

As soon as I find sweet corn at the grocery store Corn, Zucchini, and Red Pepper Cakes get bumped to the top of my summer menu plan. Funfetti Corn Casserole uses canned corn and is a staple for holiday gatherings. And I add frozen corn to my Shrimp Fried Rice.

One of my very early recipes on the blog, and one that I honestly don’t make enough, is Corn Tomato Avocado Salad

WHY THIS RECIPE WORKS

• It’s ready in 30 minutes (15 minutes if you use raw corn)
• You can eat it as a light lunch, side, or salsa
• It’s vegetarian and gluten free

INGREDIENT TIPS FOR CORN TOMATO AVOCADO SALAD

Fresh corn, straight off the cob, is by far the best option for Corn Tomato Avocado Salad. And from late spring through early Fall it’s usually plentiful and inexpensive in grocery stores.

Full disclosure: I have used canned corn to make Corn Tomato Avocado Salad in the winter and to me it’s just not the same. However, you can use frozen corn from the grocery or freeze your own!

Pro Tips for Freezing Fresh Corn

• Cut the kernels off the cob
• Place the kernels in a Ziploc bag
• Squeeze out all the air, lay flat, and freeze

I like to use cherry or grape tomatoes, and cut them in half. I’ve tried roasting the tomatoes, but wasn’t a fan of them in this dish.

Diced avocado adds a wonderful, creamy bite. I love avocado so I use a generous amount.

Red onion adds a nice bite and pop of color to the dish. I also like the sweetness of diced red bell pepper.

The dressing is simple, yet so full of flavors. I always use fresh-squeezed limes juice, because limes are plentiful and inexpensive and fresh is better. Honey cuts the acidity of the lime, and I use Raw Honey. I prefer to use Avocado Oil, and olive oil is a good substitute.

I use raw and roasted garlic interchangeably for the dressing. When I have roasted garlic in the fridge it’s a no-brainer, because roasted garlic adds such a wonderful depth of flavor. When I use raw, I use a Garlic Press to get it as finely minced as possible.

COOKED OR RAW CORN?

I’ve gone back and forth on this many times, and really it’s about personal preference.

When it’s the middle of summer and that corn is super sweet, I’ll often just use it raw. Other than that, I’ll do one of 2 things

• Grill the corn on high for about 20 minutes while I prep the other ingredients
• Cut the kernels off the cob and sauté them in a skillet with just a little bit of oil for 5 minutes

STEP BY STEP INSTRUCTIONS

Remove the husk and silks from the corn on the cob. Place corn on a hot grill for 20 minutes, turning once halfway through.

Remove corn and allow it to cool for a couple of minutes.

While the corn cools, add oil, honey, lime juice, salt, pepper, and garlic to a bowl. Whisk well to combine and set aside.

Stand corn up inside a large bowl. Using a sharp knife cut the kernels off of the cob, and discard the cob.

Add tomato, red onion, red peppers, avocado, and cilantro to the corn. Pour dressing over the mixture, and stir to combine.

MAKE-AHEAD, SERVINGS, AND LEFTOVERS

MAKE-AHEAD INSTRUCTIONS

• Up to one day ahead: make the dressing and prep all the vegetables except the avocado up to one day ahead. Store in separate containers in the fridge
• An hour ahead: Combine all the vegetables, including avocado. Dress the salad and combine

SERVING OPTIONS

I’ll normally serve Corn Tomato Avocado Salad as a side dish or a light meal. It’s a great complement for grilled meats, and you could also add blackened salmon or shrimp for a delicious complete meal.

It’s also great as a salsa! We tested it with Ritz crackers, but the buttery flavor of the crackers was a little overpowering. However, we couldn’t stop eating it with Tortilla Chips.

LEFTOVERS

I recommend eating Corn Tomato Avocado Salad within one day. After that, the dressing weighs down the vegetables and the avocado starts to turn brown.

MORE DELICIOUS SUMMER SALADS

• Grilled Romaine Cobb Salad
• Broccoli Salad with Homemade Dressing
• Funfetti Macaroni Salad
• Bacon Cranberry Chicken Salad

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Adapted from For the Love of Cooking