This Corn, Avocado, and Tomato Salad is everything you want in a warm-weather side dish. It’s light but satisfying, bursting with juicy sweetness from fresh corn and tomatoes, creamy chunks of avocado, and just enough bite from red onion and lime. No dressing needed—just a simple splash of lime juice, salt, pepper, and the natural flavors do the work.
Serve it at barbecues, potlucks, or as a refreshing side to grilled chicken, fish, or tacos.
Why This Salad Works
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No cooking required if using pre-cooked corn
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Bright, clean ingredients
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Naturally gluten-free and vegan
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Perfect for summer and easy to make ahead
Ingredients
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2 cups fresh corn kernels (grilled, boiled, or raw)
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1 cup grape or cherry tomatoes, halved
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1 avocado, diced
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1/4 red onion, thinly sliced
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Juice of 1 lime
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Salt and black pepper to taste
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Fresh cilantro, chopped (optional)
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Extra lime wedges for serving
Instructions
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Prep the Ingredients
Cut the corn off the cob if using fresh. Slice tomatoes, dice avocado, and thinly slice the onion. -
Mix the Salad
In a large bowl, gently toss corn, tomatoes, avocado, and red onion. Add lime juice, salt, and pepper. Toss again to coat everything evenly. -
Finish and Serve
Top with fresh cilantro and serve immediately or chill for 20 minutes. Garnish with extra lime wedges.
Tips and Variations
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Use grilled corn for a smoky twist.
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Add black beans for extra protein.
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Toss in cucumber or bell pepper for more crunch.
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Craving heat? Add sliced jalapeños or a pinch of chili flakes.
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Make it a full meal by adding grilled shrimp or chicken on top.
Storage
Best served fresh, but leftovers can be stored in the fridge in an airtight container for up to 1 day. If prepping ahead, add avocado just before serving to keep it from browning.
Final Word
This salad is as simple as it is satisfying. It’s the kind of dish that doesn’t try too hard—but always disappears first. Fresh, fast, and full of real flavor.