Avocado, Corn and Tomato Salad
This Avocado, Corn and Tomato Salad is the summer side dish that belongs at every cookout, potluck, and backyard dinner from June through September. Charred fresh corn cut straight from the cob, halved cherry tomatoes, diced avocado, thinly sliced red onion, and fresh parsley or cilantro all tossed in a simple honey lemon garlic dressing that is bright, slightly sweet, and fresh enough to let every ingredient taste like the best version of itself. Twenty-five minutes, one bowl, and a salad that disappears before every other dish on the table.
A Quick Look At The Recipe
- Recipe Name: Avocado Corn and Tomato Salad (Easy Summer Side Dish)
- Serves: 6
- Calories: 219 cal
- Main Ingredients: cherry tomatoes, ears corn, semi-ripe avocados, red onion, fresh parsley or cilantro, extra virgin olive oil, fresh lemon juice, honey
- Why You'll Love It: This avocado corn and tomato salad combines charred fresh corn, halved cherry tomatoes, diced avocado, red onion, and fresh herbs in a honey lemon garlic dressing. A fresh, easy summer salad ready in 25 minutes.
The charred corn is the detail that makes this salad extraordinary rather than just good. Eight to ten minutes in a screaming hot cast iron skillet or over a grill flame produces slightly smoky, caramelized kernels that add a depth and complexity to the salad that plain boiled or raw corn simply cannot match. It is the step worth taking every time.
Why You’ll Love This Recipe
The charred corn transforms the entire character of the salad. Ten minutes in a hot cast iron skillet produces a smoky, slightly caramelized depth that makes every other ingredient around it taste more vibrant.
The honey lemon garlic dressing is simple, bright, and exactly calibrated for summer produce. It dresses rather than dominates and lets the avocado, tomato, and corn be the stars.
Semi-ripe avocados hold their shape when diced and tossed. They stay as distinct, creamy pieces throughout the salad rather than breaking down into mush.
– Lyuda
Ingredients Needed to Make Avocado Corn and Tomato Salad
The Salad
Fresh corn on the cob charred in a cast iron skillet or on the grill is the flavor foundation. Cherry tomatoes halved add a juicy, sweet acidity. Semi-ripe avocados diced add creaminess and body. Red onion thinly sliced adds a sharp bite. Fresh parsley adds a mild, herby brightness. Fresh cilantro is an excellent substitute that pushes the flavor in a slightly more Southwestern direction.
The Dressing
Extra-virgin olive oil is the fat base. Fresh lemon juice adds the primary acidity. Honey adds a subtle sweetness that rounds out the lemon. Fresh garlic minced or pressed adds a savory depth. Salt and pepper season throughout.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make Avocado Corn and Tomato Salad
Step 1: Char the Corn
Heat a large cast iron skillet over high heat until smoking. Add a light drizzle of olive oil and a pinch of salt. Add the corn cobs and press them against the hot surface. Let each side cook undisturbed for 1 to 2 minutes before rotating so proper caramelized char develops rather than pale grill marks. Rotate and cook for 8 to 10 minutes total until all sides have visible char and the corn smells smoky and sweet. Transfer to a plate and let cool completely before cutting. Alternatively, brush with oil and grill over medium-high heat until charred on all sides.
Step 2: Cut the Corn
Once the corn is cool enough to handle, stand each cob upright on a cutting board and slice downward along the cob with a sharp knife to release the kernels.
Step 3: Build the Salad
In a large serving bowl, combine the corn kernels, halved cherry tomatoes, diced avocado, thinly sliced red onion, and chopped parsley or cilantro.
Step 4: Make the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, honey, minced garlic, salt, and pepper until completely combined and emulsified.
Step 5: Dress and Serve
Pour the dressing over the salad and toss gently, being careful around the avocado pieces so they stay intact. Taste and adjust the salt, pepper, or lemon juice as needed. Serve immediately.
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Serving Suggestions
Serve in a wide, shallow bowl so all the colorful components are visible. A sprinkle of crumbled feta or cotija cheese over the top and a few extra herb leaves make the presentation look polished and complete. I love serving this alongside Sheet Pan Chicken Drumsticks with Roasted Potatoes and Broccoli for a complete summer dinner that covers both a warm, herby main and a bright, fresh salad. It is also excellent spooned over grilled fish or chicken straight from the grill as a fresh topping rather than a separate side.
Frequently Asked Questions About Avocado Corn and Tomato Salad
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If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.
Avocado Corn and Tomato Salad (Easy Summer Side Dish)
Ingredients
Method
- Heat a large cast-iron skillet over high heat and lightly coat with olive oil and a sprinkle of salt. Add the corn and cook for 8–10 minutes, turning occasionally, until lightly charred on all sides. Transfer to a plate and allow to cool.
- Alternatively, brush or spray the corn with oil and grill over medium-high heat until charred and tender.
- In a large serving bowl, combine the cherry tomatoes, corn kernels, diced avocado, red onion, and chopped parsley or cilantro.
- In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, salt, and black pepper until well combined.
- Once the corn is cool enough to handle, slice the kernels from the cob and add them to the salad.
- Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
- Serve immediately and enjoy.
Notes
- Grilled corn adds a delicious smoky flavor, but boiled corn works just as well.
- For extra brightness, add a little lime juice along with the lemon juice.
- Crumbled feta or cotija cheese makes a delicious addition.
- If using cilantro, it will give the salad a more Southwestern flavor; parsley offers a milder taste.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Because avocado browns quickly, this salad is best enjoyed fresh.
- To make ahead, prepare all ingredients except the avocado and dressing. Store separately and combine just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!