Corn Avocado and Tomato Salad

A super simple fresh Corn, Avocado, and Tomato Salad which is also great with chips.

We start with fresh sweet corn cut from the cobs, no cooking required. It’s crisp, sweet and tender, and oh so summery. Equally sweet halved cherry tomatoes and chunks of creamy avocado join the party. We add sweet basil, the perfect complement for corn. Then a touch of thinly sliced green onion. Now a quick toss with a light, citrusy dressing made with fresh lime juice, tamed with a touch of sugar and splash of olive oil. Yummy!

Corn Avocado and Tomato Salad – BBQ Side Dish

A COVID-friendly family picnic was the inspiration for creating this salad. To keep life easy, I picked up a BBQ feast of brisket and chicken with an array of hot sides. Then I rounded out the menu with some fresh salads, a must for summer dining in my book. The other salad was this ever-popular Broccoli Sunshine Salad. A summer feast enjoyed by all!

Ways to Enjoy Corn Avocado and Tomato Salad

• This salad also works great as a fast and easy salsa, so be sure to have a bag of tortilla chips on hand.

• Another idea is to serve this salad on the side or piled on top of these delicious options Easy Ground Turkey Quesadillas, Spicy Shrimp Tacos or Chicken Tinga Tacos.
• This is a loose interpretation of a vegan recipe called Avocado Black Bean Corn Salad which also looks delicious.

Insider Tips

• Cilantro would be another option for the basil or you can use both.
• Make-Ahead Option: The salad can be made a few hours or even a day in advance. If you make it in advance, I recommend adding the avocado just before serving. The lime juice in the dressing actually keeps the avocado from turning brown for a few days, but the avocado starts to get a tad too soft after a while.

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Corn Avocado and Tomato Salad

Easy, summery salad of fresh sweet corn, creamy avocado, cherry tomatoes, basil, and green onion with a zesty lime dressing. Great served as a salad or salsa.

5 from 1 vote

Print Pin Rate

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Author: Adapted from VeganHuggs.com Avocado Black Bean Corn Salad

Ingredients

• 2 avocados peeled and cut into chunks
• 4 ears fresh corn cut from the cob
• 2 cups cherry tomatoes halved
• 1/3 thinly sliced green onion, plus additional for garnish if desired green part only
• 1/4 cup chopped basil, plus additional for garnish if desired
• 4 Tbsp fresh lime juice
• 3 tablespoons olive oil extra virgin
• 1 teaspoon sugar
• kosher salt to taste
• fresh ground pepper to taste

Instructions

• Combine lime juice, olive oil, and sugar in a small bowl, whisking to combine.
• Combine corn, tomatoes, *avocado, and herbs, tossing to combine. Add dressing and season with salt and pepper, then toss gently to combine well. Serve immediately as a salad or with chips.

Notes

Can be up to a day in advance (*without avocado) and stored, covered, in the refrigerator. Let sit at room temperature for about 20 minutes before serving. Then add avocado, toss and serve. You can also top with additional fresh chopped basil and sliced green onion.