Avocado Corn Tomato Salad is an easy, light, and refreshing salad! Chunks of avocado, sliced tomato and frozen corn are covered in an easy lime & olive oil dressing. Simple ingredients with amazing taste. Perfect for a light lunch, BBQ, potluck, or as a side for dinner.
Avocados are not something that I grew up on. I don’t remember having one until I was married and really began to love cooking and trying new foods. I have definitely made up for lost time!
I am always trying to find new recipes that use avocados. Like this avocado corn tomato salad or this avocado dip which I am basically obsessed with.
It’s pretty much packed full of all my favorite ingredients and flavors; avocado, corn, tomato, and lime! I love lime flavor in just about anything including this key lime cheesecake. Oh yum, it’s so good. There is also this fiesta avocado salad which has the same flavors as todays recipe.
I am always amazing at how simple and delicious this dish is every time I make it. Frozen corn, chunks of avocado, sliced tomatoes covered in an easy lime and olive oil dressing. We love having this with grilled hamburgers or hotdogs and it’s also the perfect dish to take to a bbq or potluck.
I would say the hardest part about this recipe is finding 2 ripe and perfect avocados to use in it 🙂 Whenever I cut into an avocado and see that it’s green with none of those rotted areas, I do a little happy dance. It does not happen often but when it does, it’s like the best day ever.
How to make Avocado Corn Tomato Salad
- Cut 2 avocados into chunks (I like to keep them fairy large as they are the main part of the salad) and add to the mixing bowl. Add the thawed corn, and the halved cherry tomatoes.
- Mix up the simple dressing in a small cup and then pour it over the avocado, tomato, and corn and mix it all together.
- Serve right away for best results.
- It seriously could not be any easier!
Tips for making Avocado Corn Tomato Salad
- It is best to eat this immediately after making it. It’s not one of those dishes that can be made ahead of time because the avocados will brown. At the most you could maybe leave it in the fridge for like an hour before serving and have it still be ok to serve. The leftovers are edible as long as you can handle browned avocado.
- I love to use a bag of frozen gold & white corn. It’s yellow corn kernels and white corn kernels. I love the taste of the mix of both. You can use a bag of frozen yellow corn or white corn.
- To zest a lime you will need a micro plane or a citrus zester. You could even use the small side of a cheese grater as well. Don’t leave out the lime zest as it adds such a delicious punch of flavor. Remember to only zest the very outside skin. If you zest too hard then you will start zesting the white part which is very bitter.
- I only like using 1/4 cup of red onion but if you want more then feel free to add as much as you want.
- Be sure to only use the green leaf part of the cilantro. Normally like in sauces I just put all the cilantro in, but in salad type recipes I don’t like having bits of cilantro stem mixed in.
Whenever I bring this dish anywhere I always come back home with an empty bowl. That’s when you know it’s a good recipe 🙂
Avocado Corn Tomato Salad is an easy, light, and refreshing salad! Chunks of avocado, sliced tomato and frozen corn are covered in an easy lime & olive oil dressing. Simple ingredients with amazing taste. Perfect for a light lunch, BBQ, potluck, or as a side for dinner.
- 2 avocados, cut into chunks
- 1 bag (16 oz) frozen yellow corn, thawed
- 1 pint cherry tomatoes, halved (about 2 cup halved cherry tomatoes)
- 1/4 cup finely diced red onion
- 1/4 cup chopped cilantro
- 2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- zest & juice of 1 lime (about 1 tablespoon fresh lime juice)
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Add the chunked avocado, thawed corn kernels, cherry tomatoes, red onion, and cilantro into a mixing bowl.
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In a small bowl, combine all the dressing ingredients and stir together with a fork. Add to the salad mix and gently stir together. Serve immediately.
This recipe is very adaptable. If you want some garlic then add garlic powder or fresh garlic. Or add in some cumin or cayenne pepper for some heat. I love the recipe as is, but it's very customizable for your tastes.
To thaw the frozen corn defrost in the microwave for a couple of minutes or let it sit out on the counter for an hour or so.
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4 Comments
Debbie
August 4, 2015 at 6:30 pm This looks so fresh and nutritious. I love corn, tomatoes and of course avocados but I have never had them together and this salsa will be a perfect way for me to "get my feet wet", so to speak. I could eat the entire bowl of it myself with crispy corn chips or even as a side. Thanks for a great recipe.Together As Family
August 4, 2015 at 9:14 pm Thanks Debbie :) I love eating this with tortilla chips, but most the time I just take a spoon and dive in. That's what I love about this.... salsa or a salad :) Thanks for stopping by!Debbie
August 4, 2015 at 6:32 pm Oops, I called this salsa instead of salad. I bet it would be fabulous on corn chips though!Together As Family
August 4, 2015 at 9:15 pm oh, you're totally fine! I think it could be either or :)