This healthy Mexican Tomato Avocado Corn Salad is bursting with bold flavors and features simple, fresh ingredients! It's healthy, easy to prepare & can be made in advance! It's a crowd-pleasing recipe that you and your family will love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Optional for Serving: Lime Wedges & Crumbled Cotija or Feta
Cook corn (optional): 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. (See notes for more cooking options!)
Make the dressing: In a bowl with 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.
Prepare the salad: Slice the kernels of corn off of the cob and transfer to a large mixing bowl. Add the avocados, both 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.
Serve: Keep refrigerated until ready to serve. Garnish with fresh lime wedges and enjoy!
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.
Nutritional information is an approximation based upon 6 serving. Exact information will depend upon the brands of ingredients and precise measurements used.