Fresh Corn Salad with Cherry Tomatoes, Avocado, and Lime Dressing

Fresh Corn Salad with Cherry Tomatoes and Avocado in a rustic bowl with a serving spoon

Why This Fresh Corn Salad Is a Must-Try

This salad is not only easy to prepare but also incredibly versatile. You can use it as a salad, salsa, or even as a dip while watching a game or party. The combination of sweet corn with tangy lime dressing and creamy avocado creates a dish that is light, refreshing, and full of flavor.

Tips for Making the Best Fresh Corn Salad

Ingredients: Use fresh corn, or in a pinch, use frozen corn kernels. Tomatoes and avocado make a big difference in the flavor and texture of this salad. Whenever possible, opt for locally-grown produce.
Adjust the Spice Level: If you’re sensitive to heat, you can reduce the amount of jalapeño or omit the seeds. If you love spice, keep the seeds in or add an extra jalapeño.
Don’t Skip the Olive Oil: The olive oil helps to bring all the flavors together.

Serving Suggestions

This Fresh Corn Salad pairs beautifully with any grilled protein, tacos, or as a side dish for any summer meal. It’s also delicious, served with tortilla chips or over a bed of greens for a more substantial salad.

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Fresh Corn Salad with Cherry Tomatoes and Avocado

Alejandra Graf

This recipe for Fresh Corn Salad with Cherry Tomatoes and Avocado is super simple and bursting with flavor – perfect for any occasion! The combo of sweet corn, creamy avocado, and zesty lime is sure to be a hit. A drizzle of olive oil adds a smooth finish that ties everything together.

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Ingredients

2 cups fresh corn kernels grilled or boiled, frozen corn works too
1 cup cherry tomatoes halved
1 avocado diced
1/4 cup red onion finely chopped
1/4 cup fresh cilantro chopped
1 jalapeño seeded and finely diced
Zest of 1 lime
Juice of 2 limes
2 tablespoons extra virgin olive oil
Salt

Instructions

Begin by prepping all your vegetables. If using fresh corn, grilling will give it a smoky, sweet flavor that enhances the salad. Slice the cherry tomatoes in half, dice the avocado, chop the red onion and cilantro, and finely dice the jalapeño.
In a large mixing bowl, combine the corn, cherry tomatoes, avocado, red onion, cilantro, and jalapeño. Toss gently to mix the ingredients evenly.
Zest the lime directly into the salad for an added citrusy note, then squeeze the lime juice over the mixture. Drizzle with olive oil and season with a big pinch of salt.
Serve immediately, or refrigerate for 15 minutes if you prefer it chilled. This salad is best enjoyed fresh, but you can prepare it a few hours ahead. If making in advance, add the avocado and olive oil just before serving to keep it vibrant and prevent browning.

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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