Corn, Avocado, and Tomato Salad
User Reviews
4.6
Corn, Avocado, and Tomato Salad
Description
This salad centers on sweet corn kernels, which can be fresh, boiled, grilled, microwaved, or sautéed, paired with juicy cherry tomatoes and diced red onion for crunch and bite. The green avocado cubes add creaminess and a smooth contrast to the crisp vegetables. The lime-based dressing combines grated lime zest, fresh lime juice, olive oil, chopped cilantro, salt, and pepper to infuse the salad with citrus aroma and fresh herbal flavor.
Mixing the corn, tomatoes, and onion before adding the dressing allows flavors to blend while chilling intensifies freshness. The avocado is added last to prevent browning, with a sprinkle of fresh lime juice to maintain its green color. This salad works well as a light side dish or complement to grilled dishes, especially in warmer months.
For best flavor and texture, use fresh corn and add avocado just before serving. If using frozen corn, thaw and cook before mixing. Grilling or sautéing corn are alternate preparation methods that add smoky or caramelized notes.
Ingredients
- 2 cups corn cooked, fresh or frozen
- 1 pint cherry tomatoes or grape tomatoes, halved
- 1/2 /2 cup red onion finely diced
- 1-2 avocado cut into 1/2-inch cubes
- DRESSING:
- 2 tablespoons olive oil
- 1/2 /2 teaspoon lime grated zest
- 1 tablespoon lime juice fresh
- 1/4 /4 cup cilantro chopped
- 1/4 /4 teaspoon salt
- 1/4 /4 teaspoon black pepper
Instructions
- Combine the cooked corn (see note on how to cook), tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend. Add avocados right before serving so they don't brown. Adding a squirt of lime directly to them will help them not brown.
Notes
- Fresh corn is best; boil corn in boiling water for 3-5 minutes for optimal tenderness.
- Alternative corn cooking methods include grilling over medium-high heat for 3-5 minutes or microwaving in the husk for 3-5 minutes to steam.
- After cooking, cut corn off the cob and sauté briefly with a little oil for added flavor and texture.
- Add avocado cubes right before serving and toss with a bit of lime juice to prevent browning.
User Reviews
Overall Rating
4.6
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