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–+ servings

Avocado Corn Tomato Salad

Overhead, landscape photo of an avocado corn salad in a white serving bowl with a jar of honey lime vinaigrette next to the salad.
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, and juicy tomatoes, this salad is a fiesta for your taste buds.
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6 servings

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

  1. 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!
  2. 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. 
  3. Vegan option: Substitute agave nectar or bee-free honee for honey.
  4. 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.
  5. 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! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 211kcal    Carbohydrates: 17g    Protein: 2g    Fat: 17g    Saturated Fat: 2g    Sodium: 8mg    Potassium: 420mg    Fiber: 6g    Sugar: 8g    Vitamin A: 815IU    Vitamin C: 43mg    Calcium: 22mg    Iron: 1mg
Course: Salad, Side Dish
Cuisine: Mexican