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Indulge in the vibrant flavors of Mexico with this tantalizing Avocado and Corn Salad! Featuring a medley of freshest ingredients, like ripe avocados, sweet corn, juicy tomatoes, and a delicious honey-lime vinaigrette, this salad is a fiesta for your taste buds! Join me on a culinary journey south of the border and learn how to make this mouthwatering sensation – step by step.
“I love this corn salad so much. Goes with absolutely everything, but I’d gladly enjoy it as a meal on its own!!”
– Alissa
Update: This recipe was originally published in August 2020. I made updates to the post below to include more information about making this corn tomato avocado salad recipe at home
If you love fresh summer sweet corn and flavorful salads (sans any sad, wilted lettuce), I’ve got the perfect dish for you!
This sweet corn salad has quickly become one of my favorite summer salads! It’s light, bright, refreshing, healthy, bursting with bold flavors and full of fresh ingredients! Essentially, it’s a salad I feel good eating!
Table of Contents
About this avocado corn salad
Chock-full of flavorful, fresh-from-the-garden goodness, this blissful salad is anything but boring or bland!
This Mexican salad is loaded with sweet corn, creamy avocados, juicy tomatoes, crisp bell peppers, spicy jalapenos, sharp onions and delicate fresh herbs. It’s generously tossed and glistening in a silky, luscious, zippy Mexican vinaigrette featuring bold flavors such as tangy lime, warm cumin, earthy cayenne and smoky paprika. Basically, you can’t go wrong with this combination of simple, yet super fresh ingredients! It’s fresh, bright, easy to eat and guaranteed to please!
Plus, this sweet corn and tomato salad is easy to prepare, totally customizable, travels well and can be made in advance! It’s the perfect side dish for potlucks, picnics and barbecues! Plus, it’s a delicious option for on-the-go lunches and hectic weeknight dinners!
If you love fresh corn on the cob, you are going to fall head over heels for this juicy, sweet, crisp Mexican sweet corn salad!
Ingredients for corn tomato avocado salad
This Mexican salad recipe is bursting with flavor and relies on just a handful of fresh ingredients for the best bold taste and crispy, juicy texture. This recipe is totally flexible, so you can adapt it to what’s in season or add ingredients you love!
- Corn: You need 3 large ears of sweet corn. Fresh corn is the star ingredient of this salad and provides sweet flavor and juicy texture. I prefer making this salad with fresh corn cut right off the cob, but you can use canned or frozen corn as well!
- Onions: Thinly sliced scallions add a touch of delicate onion flavor; while red onion provides mild sharp flavor.
- Avocados: You’ll need ripe avocados which lend plenty of rich, creamy flavor. I recommend Hass avocados, but use what you love.
- Peppers: Red bell and jalapeno peppers provide a touch of crisp texture, as well as sweet and spicy flavor!
- Tomatoes: I prefer plump cherry tomatoes or grape tomatoes; however, you can use seeded and diced Roma tomatoes instead.
- Cilantro: Chopped cilantro adds a punch of fresh herbaceous flavor. If you don’t like the taste of cilantro, you can substitute parsley instead.
- Dressing: A pantry-friendly combination of olive oil, lime juice, garlic, honey and seasonings provides the perfect finishing touch!
If avocados are on sale at the grocery store, pick up a few extra and put them to good use in these delicious recipes: Avocado Toast with Eggs, 5-minute Green Goddess Dressing, Spicy Avocado Hummus Recipe, Chopped BLT Salad with Avocado, Avocado Tuna Poke Salad, Cucumber Avocado Salad, and Asian Avocado Tuna Salad.
Recipe variations
There are so many ways you can customize this salad! Feel free to get creative! Swap out ingredients you don’t like or have on hand for whatever ingredients you love!
- Leafy Greens: Looking for a more traditional salad? Add in chopped romaine, bibb lettuce, spring greens, arugula, massaged kale or shredded cabbage.
- Beans: Black beans are a delicious creamy and mild addition!
- Vegetables: Want to add even more vegetables? Try tossing in some diced cucumber, chopped jicama, sliced radishes, grated cauliflower or shredded carrots.
- Fresh Herbs: I love to garnish this salad with tons of herbs for brightness and freshness. I personally love adding chives and more fresh cilantro, but you do you.
- Fruit: Add a tropical twist with diced mango or pineapple.
- Cheese: Crumbled cheese is my favorite add-in! Cotija, queso fresco or feta are all wonderful additions!
- Extras: Top the salad off with toasted tortilla strips, crushed tortilla chips or pepitas.
- Dressing: Swap out the vinaigrette for a creamy avocado dressing.
- Pasta Salad: Turn this corn and avocado salad into a pasta salad by stirring in cooked and cooled noodles, such as macaroni.
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
How to cook corn for salads?
While I love using raw sweet corn for this salad, you can cook your corn first if you prefer.
There are several different methods of cooking corn, and all of them will work wonderfully for this salad. You can cook the cobs by steaming them on the stovetop, roasting them in the oven, sautéing them on stove, or learn how to grill corn on the Cob 3 different ways – in the husks, completely shucked, or a combination of the two. Use whatever method suits you and your preferences best.
If you love fresh summer corn as much as we do, be sure to try these delicious side dishes next: Roasted Corn Salsa and Easy Corn Chowder with Chicken.
How to cut corn off the cob?
Cutting corn kernels off of the cob can be messy as the kernels tend to bounce and roll everywhere! While you can buy a special tool, called a corn stripper, to make the preparation easier, it’s not necessary at all! With a few simple tricks and a couple items you already have in your kitchen, you can make cutting corn off the cob a breeze!
Easy hacks to remove corn from the cob in seconds flat
- Bundt pan: Your Bundt pan can easily double as a fuss-free way to remove corn from the cob! Place the cut end of a shucked corn on the cob in the center hole of the pan. Grip the other end of the cob and use a sharp serrated knife to slice down along the cob to remove the kernels. The cut kernels will fall into the bottom of the pan. Continue to rotate the cob and slice to remove all the kernels.
- Two mixing bowls: Place a small bowl upside-down inside a large bowl. Stand the corn up, cut side down, on top of the small bowl. Use a sharp serrated knife to slice down along the cob to remove the kernels. Just like the Bundt pan method, the kernels will fall into the bottom of the bowl.
- Cutting board: Lay a shucked ear of corn flat on a clean cutting board. Cut down along the side of the cob to remove the kernels. Rotate the cob so the flat end (the side you just cut) is flush against the board. Repeat cutting and rotating the corn until all the kernels are removed.
Can I use frozen corn to make this salad?
Absolutely! While freshly harvested corn has the best, sweetest flavor, you can use frozen corn instead. Just be sure to thaw and drain it prior to using in this recipe. And, if you prefer canned, fire roasted corn will work as well.
How do I pick ripe avocados for my salad?
When shopping at the grocery store or market, look for avocados that yield slightly when you apply gentle pressure with your fingertips.
Can I make this salad ahead of time?
While you can enjoy this salad right away, I personally think it tastes better after it’s had time to sit in the fridge for a little bit, at least 1 hour or up to 3-4 hours. Making this salad in advance gives the flavors a chance to develop and meld. However, you don’t want the avocados to oxidize and turn brown, so do not add the avocados until just before serving.
Should I serve the salad chilled or at room temperature?
You can serve this salad both chilled or at room temperature. It’s completely up to your personal preference.
Tips for the best success!
- Choose the Freshest Ingredients: Since this salad is made up of simple ingredients, it’s essential you select the freshest, highest-quality ingredients for this recipe. I.e: ripe avocados, blemish-free sweet corn, and firm tomatoes.
- Season Generously: Be sure to season your salad generously with salt and pepper. And be sure to taste the tomato avocado corn salad before serving to balance the flavors.
- Let Flavors Marinate: If you’re looking for the best flavor, allow the salad to sit in the refrigerator for at least 30 minute to an hour before serving. This time allows the flavor to meld together.
- Add Avocados Just Before Serving: Do not add the diced avocados to the salad until just before serving. This will help prevent the avocado from oxidizing and turning brown. (The salad dressing had lime juice which will also help with oxidization.
- Garnish It Up: Get creative with your garnishes – this is where you can really customize a recipe, add visual appeal, and get the dish to shine. Consider extra herbs for freshness, a sprinkle of crumbled cheeses like queso fresco or cotija cheese, and nuts or seeds for crunch.
Step-by-step photos: making this recipe at home
(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)
Fresh, full of flavor and so simple to make, you will fall in love with this summer corn salad!
Cheyanne
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More side dishes with fresh summer veggies!
Avocado Corn Tomato Salad
Equipment
- 1 Skillet, Grill or Baking Sheet – to cook corn (OPTIONAL)
- 1 Small mixing bowl – for the vinaigrette salad dressing
- 1 Large Mixing Bowl – for making the salad
Ingredients
- 3 large Ears Corn on the Cob – shucked (about 3 cups) (SEE NOTES)
- 3-4 whole Green Onions – dark green parts only, thinly sliced (about heaping 1/3 cup)
- 2 whole Hass Avocados – seeded,peeled & diced
- 1 whole Red Bell Pepper – seeded and small diced
- 1 large Jalapeno Pepper – seeded, ribbed & finely diced (about ¼ cup)
- ½ small Red Onion – small diced (about ½ cup)
- 1 heaping Cup Grape Tomatoes – cut in half (about 25 tomatoes)
- ¼ Cup chopped Fresh Cilantro
Dressing:
- 2 whole Limes – zest of 1 lime & juice both (1 ½ tsp zest + 5 TBS juice)
- 1 clove Garlic – minced
- 3 TBS Extra Virgin Olive Oil
- 2-3 TBS Honey – to taste
- ¼ tsp EACH: Cumin & Smoked Paprika
- 1/8 heaping tsp EACH: Ground Coriander & Ground Cayenne
- to taste Flakey Sea Salt & Ground Black Pepper
- Optional for Serving: Lime Wedges, Crumbled Cotija Cheese or Feta Cheese
Instructions
- OPTIONAL – Cook the Corn (See notes section for more cooking options): Add 1-inch of water to a large, deep skillet. Bring water to a boil. Add 1 teaspoon of kosher salt. Add the corn in a single layer. When the water returns to a boil, reduce the heat to a simmer. Cover and cook until just hot, about 3-4 minutes. Use tongs to transfer the corn to a bowl of ice water to stop the cooking process. Drain corn and set aside until cool enough to handle. Once cool enough to handle, Slice the kernels of corn off of the cob and transfer to a large mixing bowl.
- Make the Salad Dressing: In a small bowl using a whisk or a jar with a tight fitted lid, combine all the ingredients for the dressing. Season with ¾ teaspoon flakey sea salt (or ½ tsp kosher salt) and generous pinch of black pepper. Whisk or shake until the dressing is completely combined and emulsified. Chill until ready to use.
- Toss the Salad Ingredients: To the bowl with the kernels of corn, add the avocados, both types of peppers, red onion, tomatoes, and cilantro. Add half of the dressing and toss gently to combine. Taste and adjust for seasoning or add more dressing as desired.Keep the tomato avocado and corn salad covered and refrigerated until you are ready to serve it.
- Serve: Garnish the top of the salad with more cilantro if using and serve with fresh lime wedges on the side. Enjoy!
Notes
- Corn: You can use raw or cooked corn for this salad depending on preference. If using raw corn, simply cut the kernels off of the cob and proceed with recipe. While I recommend using fresh corn if it’s in season, you can use thawed frozen corn or canned corn as well!
- Cooking Corn: The quickest, healthiest way to cook corn on the cob is to steam it. However, you can also grill, roast or saute the corn if desired.
- Grill: Heat grill to medium-high. Add husked corn to the grill and cook, rotating every 4-5 minutes, until charred all over, about 15-18 minutes. Remove corn from grill and let cool.
- Roast: Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Rub a pat of butter over husked corn. Place corn on baking sheet. Bake for 35-40 minutes, turning once halfway through baking. Remove from oven and let cool.
- Saute: Remove the kernels from the cob before sautéing. Heat a drizzle of oil in a large skillet over high heat. Add the corn and cook, stirring occasionally, until corn is charred, about 3-5 minutes. Remove from heat and let cool.
- Vegan option: Substitute agave nectar or bee-free honee for honey.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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Ainsley
All my favorite ingredients in one bowl. Super fresh, super easy and just perfect for summer! Thanks!
Alissa
I love this corn salad so much. Goes with absolutely everything, but I’d gladly enjoy it as a meal on its own!!
Sammy
I always love your salads…so FRESH, COLOURFUL and packed full of seasonal flavours. And this one is absolutely wonderful!