Avocado Corn and Tomato Salad (Easy Summer Side Dish)

A wooden bowl filled with a fresh salad made of cherry tomatoes, avocado, corn, red onion slices, and herbs, all tossed together and sitting on a white surface with a white cloth in the background.

Avocado Corn and Tomato Salad (Easy Summer Side Dish)

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.

Prep Time15

Cook Time10

Course: Main Course, Salad

Cuisine: Tex-Mex

Keyword: Avocado, Corn, Summer, Tomato

Servings:

Calories: 219kcal

Ingredients

10 ounces cherry tomatoes halved
4 ears corn grilled or boiled, kernels removed from the cob
2 semi-ripe avocados peeled, pitted, and diced
½ medium red onion thinly sliced
¼ cup fresh parsley or cilantro chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice from about ½ large lemon
1 teaspoon honey
2 small garlic cloves pressed or finely minced
1 teaspoon sea salt or ¾ teaspoon table salt
⅛ teaspoon black pepper or to taste

Instructions

Char the corn.

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.

Prepare the salad.

In a large serving bowl, combine the cherry tomatoes, corn kernels, diced avocado, red onion, and chopped parsley or cilantro.

Make the dressing.

In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, salt, and black pepper until well combined.

Cut the corn.

Once the corn is cool enough to handle, slice the kernels from the cob and add them to the salad.

Dress and serve.

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