I paired tomatoes and avocado in an Avocado Tomato Salad that includes one unexpected pantry staple.

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I gush over simple things, and this Corn Tomato Avocado Salad always gets me. I love how sweet corn kernels and creamy avocado sit together, their textures begging your curiosity even before the first bite.

Sometimes people clip it under Tomato Avocado Salad Recipes when they search, other times it’s filed as Avocado Corn Salad Recipes, which makes me smile because names can’t contain the surprise. I want you to see the color clash, imagine the bright pops, and wonder what tiny twist would make it yours.

It’s not fancy, but it wont let you forget it either.

Ingredients

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Corn: Sweet, starchy kernels give fiber and carbs, adds crunchy summer flavor.
Cherry tomatoes: Juicy, slightly acidic, provide vitamin C and a bright sour pop.
Avocado: Creamy fat source, rich in healthy monounsaturated fats and fiber.
Red onion: Sharp, crunchy bite with antioxidants, balances sweetness with a mild heat.
Cilantro: Fresh herb, adds citrusy green notes, helps brighten the whole salad.
Lime juice: Sour brightness, adds acidity to wake flavors and cut the richness.
Extra virgin olive oil: Silky mouthfeel, heart healthy fats that help absorb fat soluble vitamins.
Jalapeño: Adds heat, capsaicin may boost metabolism, tiny seeds give extra spicy kick.
Cotija or feta: Salty, crumbly cheese that brings savory umami and creamy contrast.

Ingredient Quantities

3 ears fresh corn, kernels cut off (about 2 cups) or 2 cups frozen thawed

1 pint cherry or grape tomatoes, halved (about 2 cups)

2 ripe avocados, diced (about 2 cups)

1/4 cup finely chopped red onion (about 1/4 small onion)

1/4 cup chopped fresh cilantro, loosely packed

2 tablespoons fresh lime juice (from 1 to 2 limes)

2 tablespoons extra virgin olive oil

1 small jalapeño, seeded and finely chopped, optional

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup crumbled Cotija or feta cheese, optional

How to Make this

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1. Cut the kernels off 3 ears fresh corn into a bowl (about 2 cups) or use 2 cups frozen, thawed and patted dry; if fresh, char the ears on a hot grill or in a dry skillet for 6 to 8 minutes so the corn gets some smoky color, then cut the kernels off.

2. Halve 1 pint cherry or grape tomatoes and add to the bowl with the corn.

3. Dice 2 ripe avocados into about 1/2 inch pieces, toss them with a tablespoon of the lime juice so they dont brown, then set aside.

4. Finely chop 1/4 cup red onion, 1/4 cup loosely packed fresh cilantro, and 1 small jalapeño (seeded and ribs removed for mild, or leave seeds if you like it spicy); add these to the corn and tomatoes.

5. In a small jar or bowl whisk together 2 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until combined.

6. Pour the dressing over the corn mixture and toss gently to combine, scraping the bowl so everything gets coated.

7. Fold in the diced avocados carefully so they dont get mashed; taste and adjust salt, pepper or more lime juice if needed.

8. Sprinkle 1/3 cup crumbled Cotija or feta cheese on top if using, give one last gentle toss or just leave it on top for presentation.

9. Serve right away or chill 10 to 20 minutes to let flavors meld; store leftovers with plastic wrap pressed to the surface to keep avocados from turning brown and eat within a day.

Equipment Needed

1. Grill or heavy skillet (cast iron)
2. Sharp chef knife
3. Cutting board
4. Large mixing bowl
5. Small jar or bowl and whisk or fork (for dressing)
6. Measuring spoons and measuring cup
7. Large spoon or rubber spatula for tossing
8. Citrus juicer or reamer (for limes)
9. Plastic wrap or airtight container for storing leftovers

FAQ

Q: Can I use frozen corn instead of fresh?

Yes. Use about 2 cups thawed frozen corn. For best flavor warm it in a skillet to get a little char, or just rinse and drain then add cold, both work.

Q: How do I stop the avocado from turning brown?

Toss the avocado with the lime juice right away, that helps. Add the avocado at the last minute if you can, and store leftovers with plastic wrap pressed onto the surface, or keep the pit in the bowl, chill and eat within a day.

Q: Can I make this salad ahead of time?

Sort of. You can prep corn, tomatoes, onion, cilantro and dressing a day ahead. Dont mix in the avocado or cheese until just before serving or the salad will get soggy and the avocado will brown.

Q: The jalapeño seems spicy, how do I control heat?

Remove the seeds and ribs for mild heat. Leave some seeds for medium heat. Or skip it entirely, or swap for a milder pepper like poblano if you want less bite.

Q: Any good swaps for the cilantro or Cotija?

Yes. If you dont like cilantro try chopped parsley or basil. Feta is a great stand in for Cotija, or skip the cheese for a dairy free salad.

Q: How should I serve this, and what goes with it?

Serve chilled or at room temp. It is great with grilled chicken, fish, tacos, or just scoop it with tortilla chips. Also nice atop toasted bread for a quick bruschetta style snack.

Corn Tomato Avocado Salad Recipe Substitutions and Variations

Corn: use 2 cups canned sweet corn, drained and rinsed, or frozen thawed; or char fresh kernels in a skillet for a smoky boost.
Tomatoes: swap the pint of cherry tomatoes for about 2 cups chopped roma or vine ripe tomatoes, just scoop out some seeds if theyre too watery.
Avocado: replace 2 diced avocados with 1 1/2 cups diced mango or ripe papaya for a creamy sweet bite, or toss in 1 cup shelled edamame for a firmer, protein rich option.
Cilantro: if cilantro tastes soapy use 1/4 cup chopped flat leaf parsley or fresh basil instead, same amount works fine.

Pro Tips

1) Char the corn if you can, it adds a nice smoky note, but if you only got frozen give it a quick sear in a hot pan so it doesnt taste flat. Cut the kernels off into a big bowl so you catch the browned bits.

2) Pick avocados that are ripe but still a little firm so they hold their shape, not mush. Cube them roughly the same size as your corn and fold them in at the very end so they dont get mashed.

3) Make the dressing a tad stronger than you think because tomatoes and corn dilute it, then taste and adjust salt last since salt really wakes everything up. If the tomatoes are extra tangy a tiny pinch of sugar or honey will round things out.

4) Prep most components ahead to save time but keep the avocado separate until serving, and if you need to store leftovers press plastic wrap directly onto the salad surface or keep the avocado pit with it and eat within a day.

Corn Tomato Avocado Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I paired tomatoes and avocado in an Avocado Tomato Salad that includes one unexpected pantry staple.

Servings

servings

Calories

201

kcal

Equipment: 1. Grill or heavy skillet (cast iron)
2. Sharp chef knife
3. Cutting board
4. Large mixing bowl
5. Small jar or bowl and whisk or fork (for dressing)
6. Measuring spoons and measuring cup
7. Large spoon or rubber spatula for tossing
8. Citrus juicer or reamer (for limes)
9. Plastic wrap or airtight container for storing leftovers

Ingredients

3 ears fresh corn, kernels cut off (about 2 cups) or 2 cups frozen thawed
1 pint cherry or grape tomatoes, halved (about 2 cups)
2 ripe avocados, diced (about 2 cups)
1/4 cup finely chopped red onion (about 1/4 small onion)
1/4 cup chopped fresh cilantro, loosely packed
2 tablespoons fresh lime juice (from 1 to 2 limes)
2 tablespoons extra virgin olive oil
1 small jalapeño, seeded and finely chopped, optional
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup crumbled Cotija or feta cheese, optional

Directions

Cut the kernels off 3 ears fresh corn into a bowl (about 2 cups) or use 2 cups frozen, thawed and patted dry; if fresh, char the ears on a hot grill or in a dry skillet for 6 to 8 minutes so the corn gets some smoky color, then cut the kernels off.
Halve 1 pint cherry or grape tomatoes and add to the bowl with the corn.
Dice 2 ripe avocados into about 1/2 inch pieces, toss them with a tablespoon of the lime juice so they dont brown, then set aside.
Finely chop 1/4 cup red onion, 1/4 cup loosely packed fresh cilantro, and 1 small jalapeño (seeded and ribs removed for mild, or leave seeds if you like it spicy); add these to the corn and tomatoes.
In a small jar or bowl whisk together 2 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until combined.
Pour the dressing over the corn mixture and toss gently to combine, scraping the bowl so everything gets coated.
Fold in the diced avocados carefully so they dont get mashed; taste and adjust salt, pepper or more lime juice if needed.
Sprinkle 1/3 cup crumbled Cotija or feta cheese on top if using, give one last gentle toss or just leave it on top for presentation.
Serve right away or chill 10 to 20 minutes to let flavors meld; store leftovers with plastic wrap pressed to the surface to keep avocados from turning brown and eat within a day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.