When it comes to summer salads, nothing beats the simplicity and bold flavor of a Corn, Avocado, and Tomato Salad. This vibrant dish combines the sweetness of fresh corn, the creamy richness of ripe avocado, and the juicy tang of cherry tomatoes—all brought together with a light, citrusy dressing that makes every bite pop.
Whether you’re serving it at a backyard BBQ, packing it for a picnic, or enjoying it as a light lunch, this salad is a fresh, healthy, and delicious choice that’s ready in under 20 minutes.
Why You’ll Love This Salad
✅ No cooking required (if using pre-cooked corn)
✅ Naturally gluten-free and vegan
✅ Perfect for meal prep, BBQs, and potlucks
✅ Loaded with healthy fats, fiber, and antioxidants
✅ Quick, simple, and beautifully colorful
Ingredients You’ll Need
- 2 cups fresh or grilled corn kernels (from about 2–3 ears, or use frozen/canned)
- 1–2 ripe avocados, diced
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh cilantro or parsley
- Juice of 1 lime (or lemon)
- 2 tbsp olive oil
- Salt and black pepper, to taste
How to Make Corn, Avocado, and Tomato Salad
1. Prep the Ingredients
- If using fresh corn, boil or grill the ears and slice off the kernels.
- Halve the cherry tomatoes, dice the avocado, and finely chop the onion and herbs.
2. Make the Dressing
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Combine and Toss
- In a large mixing bowl, combine corn, avocado, tomatoes, onion, and herbs.
- Drizzle the dressing over and gently toss to coat.
4. Serve or Chill
- Serve immediately or chill for 15–30 minutes to let flavors blend.
Flavor Variations
- Add crumbled feta or goat cheese for a creamy tang
- Toss in black beans for added protein
- Use basil instead of cilantro for a Caprese-style twist
- Add grilled shrimp or chicken for a full meal
Storage Tips
- Best enjoyed fresh due to the avocado
- Can be stored in an airtight container in the fridge for up to 1 day
- To help prevent browning, toss avocado with extra lime juice before mixing in
What to Serve It With
- Grilled meats or fish
- Tacos or quesadillas
- Tortilla chips for a chunky salsa-style dip
- Quinoa or couscous to turn it into a grain bowl
Final Thoughts
This Corn, Avocado, and Tomato Salad is everything a summer dish should be: fresh, easy, colorful, and full of bold flavors. Whether served as a side or a light main, it’s a refreshing way to enjoy seasonal produce and keep things healthy and delicious.
Bright. Zesty. Perfectly balanced. 🥑🌽🍅