Corn Tomato Avocado Salad
When sweet corn and ripe avocados are ready to use, this vibrant no-cook salad comes together in just ten minutes. The natural pop of crisp corn kernels and juicy halved cherry tomatoes balances the richness of the diced avocado, tied together with fragrant cilantro and a simple lime-olive oil dressing.
Why this one works
- Ready in just ten minutes with zero cooking required.
- Contrasting textures between crisp corn, tender tomatoes, and buttery avocado.
- Clean, bright dressing of fresh lime juice and extra virgin olive oil.
- Flexible timing—enjoy right away or chill for thirty minutes to let the flavors meld.
What you’ll need
- 2 cups (300g) sweet corn kernels Fresh raw sweet corn or thawed frozen kernels work well; ensure excess moisture is drained.
- 2 cups (300g) cherry tomatoes, halved Slice cleanly in half so their juices lightly mingle with the dressing without breaking down.
- 2 ripe avocados, diced Select fruit that yields gently to pressure; cut into uniform cubes so they hold their structure.
- 1/2 cup (20g) fresh cilantro, chopped Finely chop tender leaves and upper stems for maximum herbal aroma.
- 2 tablespoons (30ml) extra virgin olive oil Provides a smooth coating that carries the lime juice across the vegetables.
- 1 tablespoon (15ml) lime juice Freshly squeezed juice delivers essential acidity and brightens the creamy avocado.
TRY THIS NEXT: If these flavors sound good to you, Tomato Cucumber Avocado Salad is a natural one to save for next time.
What to have nearby
- Large mixing bowl
- Chef's knife and cutting board
- Citrus juicer
- Silicone spatula or large spoon
Step-by-step instructions
Preparation centers on clean knife work and a gentle tossing technique so the avocado remains distinct and creamy rather than mashed.
- 1Step 1
In a large bowl, combine the sweet corn, halved cherry tomatoes, and diced avocados.
- 2Step 2
Add the freshly chopped cilantro to the mixture.
- 3Step 3
Drizzle the extra virgin olive oil and fresh lime juice over the vegetables.
- 4Step 4
Gently toss all ingredients until well combined, being careful not to mash the avocado.
- 5Step 5
Serve immediately or chill for thirty minutes to let flavors meld.
ALSO GOOD: If these flavors sound good to you, Avocado Corn Chopped Salad is a natural one to save for next time.
A few things worth knowing
- Dice the avocado just before assembling to minimize exposure to air before it meets the lime juice.
- Use a wide silicone spatula to fold from the bottom of the bowl upward when tossing.
- If chilling for the thirty-minute window, give the mixture one gentle stir right before plating.
Ways to make it your own
- Sprinkle with a light pinch of flaky sea salt right before serving.
- Spoon into crisp butter lettuce cups for individual appetizer servings.
Serving suggestions
Serve alongside grilled meats, roasted fish, or black bean dishes, or offer it with tortilla chips as a refreshing, chunky side.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator. Because cut avocado softens and discolors over time, this salad is best enjoyed close to when it is made.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I prepare this dish in advance?+
You can prep the corn, tomatoes, and cilantro ahead, but add the avocado, olive oil, and lime juice within thirty minutes of serving to keep the avocado fresh and firm.
Can I use frozen or canned corn?+
Yes, thawed frozen corn or well-drained canned corn can be used directly in the salad.
A clean, colorful balance of crisp vegetables and citrus makes this straightforward salad an effortless addition to any table.
Corn Tomato Avocado Salad
A vibrant, fresh salad featuring sweet corn kernels, juicy cherry tomatoes, creamy diced avocado, cilantro, and a bright lime and olive oil dressing.
Ingredients
- 2 cups (300g) sweet corn kernels
- 2 cups (300g) cherry tomatoes, halved
- 2 ripe avocados, diced
- 1/2 cup (20g) fresh cilantro, chopped
- 2 tablespoons (30ml) extra virgin olive oil
- 1 tablespoon (15ml) lime juice
Instructions
- In a large bowl, combine the sweet corn, halved cherry tomatoes, and diced avocados.
- Add the freshly chopped cilantro to the mixture.
- Drizzle the extra virgin olive oil and fresh lime juice over the vegetables.
- Gently toss all ingredients until well combined, being careful not to mash the avocado.
- Serve immediately or chill for thirty minutes to let flavors meld.
Nutrition
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