Skip to Content

Corn Tomato Avocado Salad

Corn Tomato Avocado Salad

Corn Tomato Avocado Salad is an easy and colorful Summer Salad. It is great as a side dish for all backyard barbecue or even for a potluck gathering.

This Summer Salad is made with fresh corn, juicy ripe tomatoes and some delicious creamy avocados, topped off with a simple dressing.

It is much better to make ahead of time so that all the flavors blend together and to allow it to chill in the refrigerator.

You can serve this salad with some grilled chicken, shrimp or some salmon. It can also be used as a dip or a topping for Taco Tuesday nights for dinner. I prefer to eat it all by itself as a meal…delicious.

Pin for later.

Fresh Corn or not?

In this recipe, I used fresh corn that I boiled and then cut off the cob into kernels. However, some grill corn is the best way. It adds that smoky flavor to the salad.

You can also use canned corn too. If you are, make sure to drain and rinse it before adding it to the salad mixture.

Ingredients for Corn Tomato Avocado Salad

  • Corn: you can use fresh corn (whether boiled, microwaved or grilled) or canned corn. It’s your choice.
  • Tomatoes: you can use any tomato, but grape or cherry tomatoes are perfect for this salad.
  • Avocado: ripe avocado, but not mushy. I used the Green Skin (Florida) Avocado so if you are going to use the Haas Avocado, then it will be more than just 2.
  • Red Onion: you can substitute red onion for white onion, green onion or chives.
  • Basil: you can use other herbs such as cilantro or parsley.
  • Bell Pepper: this adds some crunch to the salad and some color. I used the orange color.
Corn Tomato Avocado Salad

Ways to prepare your Corn

  • In a large pot of water, add some salt and bring to a boil. Add the corns and boil for about 10 minutes.
  • Soak the corns with the husk on in some water. Then place the soaked corns on the grill for about 15 to 20 minutes on medium heat, turning every 5 minutes or so.
  • Microwave the corn with the husk on for about 5 minutes.

How to store this Corn Tomato Avocado Salad?

To store this salad, cover the bowl with a plastic wrap and place in the refrigerator. This salad will last for about 3 days in the refrigerator. However, it never lasted that long in my home.

How to make Corn Tomato Avocado Salad?

Firstly, prepare the corn by either boiling it or grilling it. Then cut it off the cob into kernels for later.

Cutting off the kernels.
Some yellow and white corn kernels.

Secondly, whisk together the extra virgin olive oil, lime juice, lime zest, garlic, salt and black pepper in a small bowl. Set aside.

Ingredients to make the dressings for the Corn Tomato Avocado Salad.
Whisk all the ingredients together to make the dressing.

Thirdly, add the corn kernels, tomatoes, avocados, red onions, bell peppers and basil into a large bowl.

All the ingredients: corn, avocado, red onion, grape tomatoes, bell pepper and basil in a large glass bowl.

Finally, pour the dressing over the salad and gently toss together. Serve and enjoy.

Pouring the dressing over the salad mixture.
After gently tossing the salad mixture and dressing together to make the Corn Tomato Avocado Salad.

Corn Tomato Avocado Salad Recipe

Ingredients

  • 4 ears of Corn
  • 1 lb / pint Grape Tomatoes, halved
  • 2 Avocados, cut into 1 inch cubes
  • 1/4 cup Basil, chopped
  • 1/2 medium Red Onion, finely sliced
  • 1 small Bell Pepper (your choice of color), cored and finely diced
  • 2 Tablespoon freshly squeezed Lime Juice
  • 1 Teaspoon Lime Zest
  • 2 Tablespoon Extra Virgin Olive Oil
  • 3/4 Teaspoon Salt
  • 2 Cloves Garlic, crushed or minced
  • 1/4 Teaspoon Black Pepper

Instructions

  1. Prepare the ears of corn the way you choose how to do so, whether it’s grilling, boiling or microwaving and set aside for later.
  2. In a small bowl, add the extra virgin olive oil, lime juice, lime zest, garlic, salt and black pepper and whisk together. Set aside.
  3. Add the corn kernels, tomatoes, avocados, bell peppers, basil and red onions in a large bowl.
  4. Pour the dressing over the top of the vegetables (salad). Gently toss the salad together until well combined. Keep refrigerated for at least an hour before serving or serve immediately at room temperature. Enjoy.

Notes:

  1. You can use canned corn, if you aren’t able to get fresh corns.
  2. If you are going to use the Haas Avocados, use more than 2.
  3. Use white onions, green onions or chives, if you are not a fan of red onions.
  4. Use your choice of herb: parsley, basil or cilantro.
  5. I used the orange color bell pepper, since the color red was already in the salad. But you can use a red bell pepper if you choose to.
  6. Any type of tomatoes can use, but the best ones are the grape or cherry tomatoes.

Additional Recipes

You can also check out these additional Salad recipes too:

Corn Tomato Avocado Salad ready to eat.

Please let me know what you think about this Corn Tomato Avocado Salad in the comment section below.

Thank you for stopping by and please come back again.

Blessing and Love always as you carry on, on your YouNique Journey!

Corn Tomato Avocado Salad in a large bowl.

Corn Tomato Avocado Salad

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Corn Tomato Avocado Salad is an easy and colorful Summer Salad. It is great as a side dish for all backyard barbecue or even for a potluck gathering.

Ingredients

  • 4 ears of Corn
  • 1 lb / pint Grape Tomatoes, halved
  • 2 Avocados, cut into 1 inch cubes
  • 1/4 cup Basil, chopped
  • 1/2 medium Red Onion, finely sliced
  • 1 small Bell Pepper (your choice of color), cored and finely diced
  • 2 Tablespoon freshly squeezed Lime Juice
  • 1 Teaspoon Lime Zest
  • 2 Tablespoon Extra Virgin Olive Oil
  • 3/4 Teaspoon Salt
  • 2 Cloves Garlic, crushed or minced
  • 1/4 Teaspoon Black Pepper

Instructions

    1. Prepare the ears of corn the way you choose how to do so, whether it's grilling, boiling or microwaving and set aside for later.
    2. In a small bowl, add the extra virgin olive oil, lime juice, lime zest, garlic, salt and black pepper and whisk together. Set aside.
    3. Add the corn kernels, tomatoes, avocados, bell peppers, basil and red onions in a large bowl.
    4. Pour the dressing over the top of the vegetables (salad). Gently toss the salad together until well combined. Keep refrigerated for at least an hour before serving or serve immediately at room temperature. Enjoy.

Notes

  1. You can use canned corn, if you aren't able to get fresh corns.
  2. If you are going to use the Haas Avocados, use more than 2.
  3. Use white onions, green onions or chives, if you are not a fan of red onions.
  4. Use your choice of herb: parsley, basil or cilantro.
  5. I used the orange color bell pepper, since the color red was already in the salad. But you can use a red bell pepper if you choose to.
  6. Any type of tomatoes can use, but the best ones are the grape or cherry tomatoes.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 274mgCarbohydrates: 23gFiber: 7gSugar: 6gProtein: 4g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

Red White and Blue Poke Cake
← Previous
How to make Jamaican Jerk Marinade from scratch
Next →
Skip to Recipe