Save to Pinterest This Fresh Corn and Tomato Salad with Avocado and Lime is the ultimate celebration of summer in a bowl. Combining the crunch of sweet corn kernels with the burst of juicy cherry tomatoes and the buttery richness of ripe avocado, this dish is tied together with a zesty honey-lime dressing that makes every bite refreshing and bright.
Save to Pinterest Whether you're looking for a side dish to accompany your next barbecue or a light, nutritious lunch, this salad is incredibly versatile. The combination of red onion and cilantro adds a savory punch that balances the sweetness of the corn, creating a harmonious blend of flavors that captures the essence of a sunny afternoon.
Ingredients
- 2 cups fresh corn kernels (from about 3 ears of corn)
- 1 ½ cups cherry tomatoes, halved
- 1 ripe avocado, diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice (about 1 lime)
- ½ teaspoon honey or maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Step 1
- If using fresh corn, bring a pot of salted water to a boil. Add the corn kernels and cook for 2 minutes. Drain and rinse under cold water to stop the cooking. If using pre-cooked corn, skip this step.
- Step 2
- In a large bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
- Step 3
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.
- Step 4
- Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Step 5
- Taste and adjust seasoning if necessary. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best results, use the freshest corn available. If you're using fresh ears, a quick two-minute blanching keeps the kernels tender-crisp. When dicing your avocado, wait until just before mixing to maintain its vibrant green color and prevent it from becoming too soft during tossing.
Varianten und Anpassungen
For those who prefer a bit of heat, try adding one seeded and finely diced jalapeño. You can also sprinkle some crumbled feta or cotija cheese on top for a salty, creamy contrast. If cilantro isn't your favorite, fresh parsley makes an excellent substitute while still providing a bright, herbaceous note.
Serviervorschläge
This salad pairs beautifully with grilled chicken, steak, or fish. It also works wonderfully as a filling or topping for tacos. For a simple and healthy lunch, enjoy it as a standalone dish alongside some toasted crusty bread.
Save to Pinterest Enjoy this vibrant Fresh Corn and Tomato Salad with Avocado and Lime as a colorful addition to your summer table. With its simple ingredients and bold flavors, it is a healthy dish that everyone will love.
Recipe Questions & Answers
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly. Thaw it completely and pat dry before adding to the salad. No cooking needed—just toss with the other ingredients and dress.
- → How long does this salad stay fresh?
Best enjoyed within 2-3 hours of dressing. For meal prep, store ingredients and dressing separately, then combine just before serving. Avocado may brown slightly, but lime helps prevent oxidation.
- → What can I substitute for cilantro?
Fresh parsley, basil, or even mint work well as alternatives. Each offers a different flavor profile while maintaining the fresh, herbaceous element that balances the sweet vegetables.
- → Is this suitable for outdoor gatherings?
Absolutely! It travels well and doesn't require refrigeration for short periods. Keep it chilled until serving, and the lime dressing actually helps preserve the fresh flavors even in warm weather.
- → Can I add protein to make it a complete meal?
Yes! Grilled chicken, shrimp, black beans, or quinoa transform this into a hearty main. The existing flavors pair exceptionally well with grilled proteins and legumes.