Here’s your complete recipe guide for the delicious and refreshing 🌽🥑🍅 Corn Tomato Avocado Salad – A Refreshing Summer Delight!
This version includes a full description, ingredients, directions, notes, tips, nutrition facts, health benefits, and a helpful Q&A section.
Corn Tomato Avocado Salad – A Refreshing Summer Delight!
Description
Get ready to dive into a bowl bursting with color, texture, and freshness!
This Corn Tomato Avocado Salad brings together sweet corn, juicy cherry tomatoes, and creamy avocado in a light, zesty dressing. It’s crunchy, creamy, tangy, and sweet all at once — the perfect summer salad for barbecues, picnics, or a light, healthy lunch.
Servings
4 people (as a side dish)
2 people (as a main light meal)
Ingredients
For the Salad:
- 2 cups fresh corn kernels (about 4 ears of corn, cooked and cooled)
- 1½ cups cherry tomatoes, halved
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro or parsley, chopped
- Optional: ¼ cup feta or cotija cheese (for a salty tang)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice (or lemon juice)
- 1 clove garlic, minced
- ½ teaspoon honey or maple syrup (optional for balance)
- Salt and black pepper, to taste
- A pinch of chili flakes or cumin (optional, for a mild kick)
Instructions
Step 1: Prepare the Corn
- If using fresh corn: Boil, steam, or grill the corn until tender (about 5–7 minutes). Let it cool, then cut the kernels off the cob.
- If using frozen corn: Defrost and lightly sauté for a few minutes to remove excess moisture. Cool before mixing.
Step 2: Make the Dressing
- In a small bowl or jar, whisk together olive oil, lime juice, garlic, honey, salt, and pepper until emulsified.
- Taste and adjust seasoning as needed — add more lime for brightness or honey for sweetness.
Step 3: Assemble the Salad
- In a large bowl, combine corn, tomatoes, red onion, and cilantro.
- Gently fold in the diced avocado last to avoid mashing.
- Pour the dressing over the salad and toss lightly until everything is coated.
Step 4: Serve
- Serve immediately, or chill for 15–20 minutes before serving for a refreshing touch.
- Optional: Sprinkle with feta or cotija cheese for a creamy, salty finish.
Chef’s Notes
- Fresh corn gives the best flavor, but canned or frozen corn can work in a pinch.
- Add the avocado just before serving to keep it from browning.
- You can prepare the dressing and chop the veggies a few hours ahead to save time.
Pro Tips
✅ Grill your corn for a smoky, charred flavor that takes the salad to the next level.
✅ Use ripe but firm avocados to prevent mushiness.
✅ Double the dressing — it’s great for drizzling over grilled chicken, shrimp, or tacos.
✅ Store leftovers in an airtight container for up to 1 day (add fresh avocado before serving again).
Nutritional Information (Per Serving)
(Approximate values — based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 5 g |
| Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Fiber | 6 g |
| Sugars | 5 g |
| Sodium | 140 mg |
| Potassium | 540 mg |
Health Benefits
✨ Heart-Healthy Fats: Avocado and olive oil provide monounsaturated fats that support heart and brain health.
🌽 Rich in Fiber: Helps with digestion and promotes satiety.
🍅 Antioxidant Boost: Tomatoes and corn are loaded with vitamins C, A, and lycopene for glowing skin and strong immunity.
💧 Hydrating & Light: Perfect for hot days — packed with water-rich, nutrient-dense ingredients.
🥗 Gluten-Free & Vegetarian: Naturally suitable for most dietary needs.
Frequently Asked Questions
Q1: Can I make this salad ahead of time?
Yes! You can prepare everything except the avocado and dressing ahead. Add those just before serving to keep it fresh.
Q2: Can I use canned corn?
Definitely. Drain and rinse canned corn well. For extra flavor, sauté it lightly in a pan to bring out its sweetness.
Q3: How can I make it a full meal?
Add grilled shrimp, chicken, black beans, or quinoa for extra protein.
Q4: Can I make it vegan?
Yes — just skip the cheese or use a plant-based alternative, and use maple syrup instead of honey.
Q5: How long does it last?
Best eaten fresh, but can be stored in the fridge for up to 24 hours. Add a squeeze of lime before serving again to refresh the flavors.
Would you like me to include a “Make It Mexican-style” version (with beans, jalapeño, and lime-cilantro dressing)? It’s a great variation for tacos or burrito bowls!