Description
A fresh and vibrant Corn Tomato Avocado Salad combining sweet corn, creamy avocado, and juicy tomatoes tossed with red onion, cilantro, and a zesty lime-olive oil dressing. Perfect as a light side dish or a healthy snack, this no-cook recipe comes together quickly and highlights summer flavors.
Ingredients
Scale
Vegetables
- 2 cups corn kernels (fresh or thawed frozen)
- 1 large avocado
- 2 medium tomatoes
- 1/4 cup red onion
- 1/4 cup fresh cilantro
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Gather ingredients: Collect 2 cups of corn kernels, 1 large avocado, 2 medium tomatoes, 1/4 cup red onion, 1 tablespoon olive oil, 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup fresh cilantro.
- Prepare corn: If using fresh corn, slice kernels off the cob with a sharp knife. If frozen, thaw under warm water and drain well.
- Prepare avocado: Peel and pit the avocado, then cut into small cubes and place in a large mixing bowl.
- Prepare tomatoes: Rinse, halve, seed, and chop the tomatoes into small bite-sized pieces.
- Prepare onion: Peel and finely chop the red onion until you have 1/4 cup.
- Prepare cilantro: Chop fresh cilantro leaves finely, discarding thick stems, to yield about 1/4 cup.
- Add corn: Add corn kernels to the bowl with avocado.
- Add tomatoes and onion: Add chopped tomatoes and diced red onion to the bowl.
- Add dressing: Pour in olive oil and lime juice, then sprinkle salt and black pepper over the mixture.
- Toss salad: Gently toss all ingredients together, ensuring avocado pieces remain intact.
- Add cilantro: Sprinkle chopped cilantro over the salad, then lightly toss again to distribute.
- Adjust seasoning: Taste and add more salt or pepper as desired.
- Serve or refrigerate: Serve immediately or chill for up to an hour before serving.
Notes
- For best flavor, use fresh corn when in season, or thaw frozen corn thoroughly.
- Handle avocado gently during mixing to prevent mashing and retain texture.
- This salad is best served fresh but can be refrigerated for up to an hour without browning significantly.
- Lime juice helps prevent avocado browning and adds a refreshing tang.
- Feel free to customize by adding diced jalapeños for heat or crumbled cheese for richness.
