Summer Corn Tomato Avocado Salad (Printer-Friendly)

A vibrant salad with corn, tomatoes, avocado, and lime dressing, perfect for warm days or light meals.

# What You Need:

→ Vegetables

01 - 2 cups fresh corn kernels, about 3 ears, or thawed frozen corn
02 - 1 cup cherry tomatoes, halved
03 - 1 ripe avocado, diced
04 - 1/4 cup red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lime juice, about 1 lime
08 - 1/2 teaspoon honey or agave syrup
09 - 1/2 teaspoon Dijon mustard
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - If using fresh corn, bring a pot of salted water to a boil. Add corn kernels and cook for 2 minutes, then drain and cool. If using frozen corn, thaw and drain well.
02 - In a large bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
03 - In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and gently toss to combine.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 15 minutes for enhanced flavor.

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes flat, no cooking required if you grab pre-shucked corn from the store.
  • The lime vinaigrette is tangy enough to make you close your eyes a little, but the honey keeps it balanced and kind.
  • Every element stays textured and bright—nothing gets soggy or sad, even if you make it ahead.
02 -
  • Don't dress the salad until right before you eat it, unless you're serving it within thirty minutes—the acid in the lime juice will start softening the avocado and the salt will pull water from the tomatoes, turning everything into a sad mess.
  • If you're bringing this somewhere and can't serve it immediately, pack the dressing separately and toss it together just before serving, keeping the avocado in a separate container with a squeeze of lime juice to stop it from browning.
03 -
  • Make your dressing in a jar with a tight lid and shake it like your life depends on it—the vigorous motion emulsifies the oil and lime juice better than whisking ever could.
  • If your avocado isn't quite ripe when you buy it, leave it on the counter for a day or bury it in a flour container—the ethylene gas it produces speeds up ripening without bruising it.
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