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Avocado Corn Salad

A vibrant and flavorful salad that's quick to make and bursting with fresh ingredients like avocado, corn, tomatoes, and cilantro, all tossed in a zesty lime dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cherry tomatoes halved or quartered
  • 3 ears corn cooked, shucked, and kernels cut off the cob
  • 2 ripe avocados peeled, pitted, and sliced
  • 1/2 medium red onion thinly sliced
  • 1/4 cup cilantro chopped
  • 2 Tbsp extra virgin olive oil
  • 2 to 3 lime juice freshly squeezed
  • 2 cloves garlic pressed or finely minced
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp black pepper freshly ground

Equipment

  • Large Salad Bowl
  • Knife
  • Cutting Board

Method
 

  1. Step 1: Combine the Freshness: Grab a large salad bowl. Add your halved or quartered cherry tomatoes, the corn kernels (whether they're from the cob, grilled, or thawed), your sliced avocados, the thinly sliced red onion, and the chopped cilantro. Don't forget to toss in that minced garlic – it’s a flavor powerhouse!
  2. Step 2: Dress it Up: Now, it’s time to drizzle in that glorious extra virgin olive oil and the bright lime juice. Sprinkle in your sea salt and black pepper.
  3. Step 3: Toss and Serve: Gently toss everything together. You want to coat all those wonderful ingredients without mushing the avocado too much. Serve immediately and enjoy the vibrant flavors!

Notes

Tips for Success
  • Ripe Avocados: The key to creamy avocados is using ones that yield to gentle pressure but aren't too mushy.
  • Don't Overmix: Be gentle when tossing, especially after adding the avocado, to keep its beautiful texture.
  • Taste and Adjust: Always taste your salad before serving and adjust the salt, pepper, and lime juice as needed.
  • Prep Ahead: You can prep the tomatoes, corn, and onion a few hours in advance. Add the avocado and dressing right before serving to prevent browning and sogginess.
How to Store Avocado Corn Salad
This salad is best enjoyed fresh, but if you have leftovers: Store any leftovers in an airtight container in the refrigerator. It’s usually good for 1-2 days, but the avocado might brown slightly. I often find that tossing in a little extra lime juice helps preserve the color.