Save There's something about late summer that makes me crave salads that taste like sunshine. I was standing at the farmers market one August morning, overwhelmed by the tower of corn husks, when a vendor handed me an ear to shuck right there—kernels so sweet they tasted almost like candy. That's when it clicked: I didn't need to overthink lunch anymore. Fresh corn, ripe avocado, and a squeeze of lime could be everything.
I made this for a potluck once where everyone brought heavy casseroles, and I showed up with a big bowl of this vibrant salad. People kept coming back to it, filling their plates again and again, and by the end of the night it was completely gone—even the skeptics who normally stick to familiar foods. That's when I realized this isn't just a side dish; it's the kind of thing that makes people feel better just by eating it.
Ingredients
- Fresh corn kernels: Buy them in season if you can, or use frozen corn in a pinch—honestly, frozen works just as well and saves you the mess of shucking.
- Cherry tomatoes: Choose ones that smell sweet and give slightly when you squeeze them; they'll have so much more flavor than hard, pale ones.
- Ripe avocado: This is the ingredient that decides whether the salad feels luxurious or flat, so wait for one that yields gently to pressure.
- Red onion: Dice it small and don't skip it—the sharpness balances the sweetness of the corn beautifully.
- Fresh cilantro: If you're one of those people who thinks cilantro tastes like soap, substitute parsley without guilt; this salad doesn't judge.
- Extra-virgin olive oil: Use something you actually like tasting, because you'll taste it in every bite.
- Fresh lime juice: Squeeze it yourself—bottled juice tastes tired and flat by comparison.
- Honey or maple syrup: Just a touch to round out the dressing; it's the secret that makes people ask what you did.
- Sea salt and black pepper: Fresh ground pepper matters more than you'd think in something this simple.
Instructions
- Cook the corn if needed:
- Bring a pot of salted water to a boil and add fresh corn kernels, letting them cook for just 2 minutes before draining and rinsing under cold water. If you're using pre-cooked or frozen corn, skip this step entirely—there's no shame in taking shortcuts.
- Combine everything in a bowl:
- Toss the corn, halved cherry tomatoes, diced avocado, red onion, and cilantro into a large bowl, and try not to break up the avocado too much while mixing.
- Make the dressing:
- Whisk together olive oil, fresh lime juice, a touch of honey, salt, and pepper in a small bowl until it smells bright and makes you want to taste it immediately.
- Dress and toss:
- Pour the dressing over the salad and gently toss everything together, being careful with the avocado so it stays in soft chunks rather than becoming mashed.
- Taste and serve:
- Take a bite and adjust the salt, lime, or honey to your preference—this is your kitchen, after all. Serve right away so the avocado doesn't brown.
Save 
Save I brought this salad to a backyard dinner once on a sweltering evening, and watching people light up when they tasted it felt like I'd done something kind. There's something about food that's colorful, fresh, and made with barely any effort that reminds us we don't need to suffer in the kitchen to eat well.
When to Make This
This is peak season food, the kind you make from June through September when corn is singing and tomatoes smell like tomatoes again. But honestly, I've made it in winter with grocery store tomatoes and frozen corn, and while it won't taste exactly the same, it's still a bright spot on a gray day. The point is permission to eat something summery whenever you need it.
Ways to Serve It
On its own, this is a perfect light lunch—filling enough because of the avocado, but still leaving you feeling energized instead of sluggish. I've also served it alongside grilled chicken, tucked it into tacos, and spooned it over fish fresh from the grill. The dressing is so good that you can use leftovers on roasted vegetables the next day.
Making It Your Own
The beauty of this salad is that it invites improvisation without ever feeling wrong. I've crumbled cotija cheese over the top for a salty punch, scattered diced jalapeño for heat, and even added crispy chickpeas for texture when I had some on hand. Trust your instincts with what sounds good—this recipe is flexible enough to bend with your mood.
- Add feta or cotija cheese if you want something creamy and salty alongside the avocado.
- Jalapeño brings heat without drowning out the other flavors, so start with half of one and adjust.
- Make the dressing in a jar and shake it instead of whisking if you're in a hurry; it works just as well.
Save 
Save This salad has become the thing I make when I want to feel like I'm taking care of myself and the people eating with me. It's simple enough to make without thinking, but thoughtful enough that it actually tastes like you tried.
Recipe FAQs
- → Can I make this ahead of time?
For best results, prepare up to 4 hours ahead. Keep the dressing separate until ready to serve to maintain the fresh texture of the avocado and prevent it from browning.
- → What can I substitute for fresh corn?
Frozen corn kernels work wonderfully—thaw and pat dry before using. You can also use grilled corn for added smoky flavor.
- → How do I prevent the avocado from browning?
Toss the diced avocado in a small amount of lime juice before adding to the salad. The citrus helps slow oxidation and keeps it vibrant green.
- → Can I add protein to make it a complete meal?
Grilled chicken, shrimp, or black beans make excellent additions. For a vegetarian protein boost, try quinoa or chickpeas.
- → How long will leftovers keep?
Best enjoyed fresh within 24 hours. The avocado may oxidize and the vegetables can become soggy if stored longer. Keep refrigerated in an airtight container.
- → Can I use different herbs?
Fresh basil, parsley, or a mix of herbs work well. Cilantro provides the traditional flavor profile but feel free to adjust to your taste preferences.