Name: Avocado Corn Tomato Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 ripe avocados (diced); 1 ½ cups cherry tomatoes (halved); 1 ½ cups cooked corn (fresh, frozen, or canned); ¼ cup red onion (finely diced); 2 tablespoons chopped fresh cilantro (optional); Juice of 1 lime; 1 tablespoon extra virgin olive oil; Salt and black pepper to taste

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Fresh, vibrant, and packed with summer flavor, this Avocado Corn Tomato Salad is your perfect sidekick for BBQs, picnics, or quick weeknight dinners.

This salad was born out of one of those “what’s left in the fridge” kind of nights.

It was late summer, and I had ripe avocados, juicy cherry tomatoes, and leftover grilled corn on hand.

I tossed them together with some red onion, lime juice, and a hint of olive oil and it instantly became a crowd favorite.

Ever since, it’s been a go-to for potlucks, sunny lunches, and even light dinners.

Why you’ll love this

Simple and quick – No cooking required if you use pre-cooked or leftover corn—just chop, mix, and serve in under 15 minutes.
Healthy and wholesome – Full of healthy fats, fiber, and vitamins from fresh produce.
Bursting with flavor – Creamy avocado, sweet corn, juicy tomatoes, and zesty lime make every bite exciting.
Versatile and crowd-pleasing – Pairs beautifully with grilled meats, tacos, or chips as a dip.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Cuisines: American, Mexican-inspired
Servings: 4
Estimated Cost: $6 – $8

Equipment:

Large mixing bowl
Sharp knife
Cutting board
Citrus juicer (optional)
Spoon or spatula for mixing

Ingredients

2 ripe avocados, diced
1 ½ cups cherry tomatoes, halved
1 ½ cups cooked corn (fresh, frozen, or canned)
¼ cup red onion, finely diced
2 tablespoons chopped fresh cilantro (optional)
Juice of 1 lime
1 tablespoon extra virgin olive oil
Salt and black pepper to taste

Step-by-Step Instructions

Prepare the vegetables: Dice the avocados, halve the cherry tomatoes, finely chop the red onion, and if needed, cook and cool the corn.
Combine ingredients: In a large mixing bowl, add the corn, tomatoes, avocado, red onion, and cilantro.
Dress it up: Squeeze in fresh lime juice and drizzle with olive oil.
Season and toss: Add salt and pepper to taste, then gently toss everything together to combine without mashing the avocados.
Serve immediately: Enjoy as a side dish or with tortilla chips as a fresh salsa-style dip.

Nutrition Facts (per serving, approx.)

Calories: 220
Carbohydrates: 20g
Protein: 3g
Fat: 16g
Saturated Fat: 2.5g
Fiber: 7g
Sugar: 4g
Sodium: 120mg

Tips for Success

Use ripe but firm avocados to avoid them turning mushy when mixed.
Char your corn for extra smoky flavor if you’re using fresh ears.
Serve immediately or within a few hours—the avocados will brown over time.
Balance flavors with a pinch of sugar if your tomatoes or corn are slightly tart.

Common Questions

Can I make this ahead of time?
It’s best fresh, but you can prep the corn, tomatoes, onion, and dressing a few hours in advance. Add avocado just before serving.

What can I use instead of lime juice?
Lemon juice works as a substitute, but lime gives a more authentic, zesty flavor.

Can I use canned corn?
Yes! Just drain and rinse it well. If possible, sauté it briefly to add a roasted touch.

Is this salad vegan and gluten-free?
Absolutely! It’s naturally vegan and gluten-free, making it great for all kinds of diets.

This Avocado Corn Tomato Salad is sunshine in a bowl simple, seasonal, and irresistibly fresh.

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