Fresh Corn Tomato Avocado Lime (Printable)

A vibrant mix of corn, tomatoes, avocado, and lime for a refreshing summer side.

# What You’ll Need:

→ Vegetables

01 - 2 cups fresh corn kernels, from approximately 3 ears of corn
02 - 1½ cups cherry tomatoes, halved
03 - 1 ripe avocado, diced
04 - ¼ cup red onion, finely diced
05 - ¼ cup fresh cilantro, chopped

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lime juice, approximately 1 lime
08 - ½ teaspoon honey or maple syrup
09 - ½ teaspoon sea salt
10 - ¼ teaspoon freshly ground black pepper

# Steps:

01 - Bring a pot of salted water to a boil. Add corn kernels and cook for 2 minutes. Drain and rinse under cold water to stop the cooking process. If using pre-cooked corn, proceed to the next step.
02 - In a large mixing bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
03 - In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.
04 - Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly.
05 - Taste and adjust seasoning as necessary. Serve immediately.

# Expert Advice:

01 -
  • Quick preparation in just 15 minutes with minimal cooking
  • Fresh, seasonal ingredients create a vibrant and nutritious dish
  • Versatile as both a side dish or light main meal
  • Perfect balance of sweet corn, tangy lime, and creamy avocado
  • Naturally gluten-free and vegetarian-friendly
02 -
  • For maximum flavor, let the salad sit for 10-15 minutes before serving to allow the flavors to meld
  • If corn is not in season, frozen corn (thawed) works well as a substitute
  • Choose avocados that yield slightly to gentle pressure for perfect ripeness
  • To make ahead, prepare all components but wait to add the avocado until just before serving
  • For a smoky flavor variation, use grilled corn instead of boiled
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