Corn Tomato Avocado Salad
Corn tomato avocado salad combines sweet charred corn, juicy cherry tomatoes, creamy avocado, red onion, and cilantro in a simple lime vinaigrette. It works as a cold summer side dish, a topping for tacos, or a chunky dip with tortilla chips.
This salad is one of my favorite summer salads to make. It’s easy to pull together and the flavor is amazing, especially when corn and tomatoes are at their peak.
I char the corn in a skillet, so you don’t need to fire up the grill just to make one salad. You can grill the whole ears instead, though, especially if the grill is already going for dinner.
There’s no need to boil the corn first. It cooks directly in the skillet or on the grill, which saves you from washing another pot and still gives the kernels plenty of flavor.
For an even simpler version without corn, try our tomato avocado salad.
How to Make Corn Tomato Avocado Salad
Char the corn
Start by shucking the corn, then brush the whole ears with 1 tablespoon of olive oil and season them with salt and pepper.
Heat a large skillet over medium heat. Add the corn and cook for 10 to 15 minutes, turning every few minutes, until the kernels are tender and charred on several sides.
Transfer the corn to a plate and let it cool enough to handle. Stand each ear upright on a cutting board, then carefully run a sharp knife down the sides to remove the kernels.
Make the lime vinaigrette
In a small bowl, whisk together the remaining olive oil and lime juice until well combined. Season with salt and pepper to taste. Taste and adjust the seasoning as needed.
Toss the salad
In a large bowl, combine the cooled corn kernels, tomatoes, red onion, and cilantro. Pour the vinaigrette over the top and toss gently so everything gets coated.
Right before serving, fold in the diced avocado, being careful not to mash it. You want those creamy chunks to stay intact.
Using Grilled Corn Instead
You can grill the corn instead of cooking it in a skillet. Brush the whole ears with 1 tablespoon of olive oil and season with salt and pepper.
Grill over medium high heat for 10 to 15 minutes, turning every few minutes, until the kernels are tender and charred on several sides.
Let the corn cool enough to handle, then cut the kernels from the cobs and continue with the recipe.
I wouldn’t boil the corn before grilling. It cooks through on the grill, and boiling adds an extra step that isn’t necessary for this recipe.
Can You Use Frozen or Canned Corn?
Frozen corn is the better substitute because it has a firmer texture. Thaw about 2 cups, drain it well, and pat it dry before adding it to the skillet. Removing the extra moisture helps the corn brown instead of steaming.
Canned corn also works, but it will be softer. Drain and rinse it well, then pat it dry before charring. Check the seasoning before adding much salt since canned corn may already contain some.
Making the Salad Ahead of Time
You can char the corn, chop the tomatoes and onion, and mix the lime vinaigrette up to a day ahead. Store the components separately in the refrigerator.
Wait to dice the avocado and toss the salad until shortly before serving. I always save the avocado for last because that keeps it greener and prevents it from getting too soft while the salad sits.
The corn should also be cool before you add the avocado. Warm corn can soften it and make the salad mushy.
What to Serve with Corn Tomato Avocado Salad
This salad works especially well with grilled or barbecue meals. Serve it with:
- Burgers or grilled chicken
- Shrimp or fish tacos
- Pulled pork sandwiches
- Grilled steak
- Tortilla chips
- Quesadillas or burrito bowls
It can also be spooned over tacos in place of separate corn salsa and sliced avocado.
For another easy summer side, try our creamy cucumber tomato salad. If you have extra ears of corn, our oven baked corn on the cob is another easy way to use them.
How to Store Leftovers
Store leftover corn tomato avocado salad in an airtight container in the refrigerator for 1 to 2 days.
The lime juice helps slow the avocado from browning, but it won’t stop it completely. The salad tastes and looks best the day it’s made.
I don’t recommend freezing it. The tomatoes and avocado lose their texture once thawed.
Ingredients
- 3 ears fresh corn on the cob
- 3 tablespoons olive oil, divided
- 2 tablespoons lime juice
- Salt, to taste
- Black pepper, to taste
- 1 pint cherry tomatoes, halved
- 2 avocados, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
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Instructions
- Shuck the corn, then brush the whole ears with 1 tablespoon of olive oil. Season with salt and pepper.3 ears fresh corn on the cob1 tablespoons olive oil
- Heat a large skillet over medium heat. Add the corn and cook for 10 to 15 minutes, turning every few minutes, until tender and charred on several sides.
- Transfer the corn to a plate and let it cool enough to handle. Stand each ear upright on a cutting board, then carefully run a sharp knife down the sides to remove the kernels.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the lime juice. Add salt and pepper to taste.2 tablespoons olive oil2 tablespoons lime juiceSaltBlack pepper
- Add the corn kernels, cherry tomatoes, red onion, and cilantro to a large bowl. Pour the lime vinaigrette over the vegetables and toss gently.1 pint cherry tomatoes2 avocados¼ cup red onion¼ cup fresh cilantro
- Add the diced avocado and carefully fold it into the salad. Serve immediately or chill briefly before serving.
Notes
- To grill the corn: Brush the whole ears with 1 tablespoon of olive oil and season with salt and pepper. Grill over medium high heat for 10 to 15 minutes, turning occasionally, until tender and charred. Let the corn cool slightly, cut the kernels from the cobs, and continue with the recipe.
- There’s no need to boil the corn before charring or grilling it.
- About 2 cups of thawed frozen corn may be used in place of fresh. Drain and pat it dry before cooking.
Canned corn works but has a softer texture. Drain, rinse, and dry it well before adding it to the skillet. - Use ripe but slightly firm avocados so the pieces hold their shape.
- To prepare the salad in advance, store the cooked corn, chopped vegetables, and dressing separately. Add the avocado shortly before serving.
- Store leftovers in the refrigerator for 1 to 2 days.
The recipe makes about 5 cups.