Summer Corn Tomato Avocado Salad (Printable)

A bright blend of corn, tomatoes, avocado, and lime dressing for a refreshing summer dish.

# What You’ll Need:

→ Vegetables

01 - 2 cups fresh corn kernels, about 3 ears, or thawed frozen corn
02 - 1 cup cherry tomatoes, halved
03 - 1 ripe avocado, diced
04 - 1/4 cup red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lime juice, about 1 lime
08 - 1/2 teaspoon honey or agave syrup
09 - 1/2 teaspoon Dijon mustard
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

# Steps:

01 - If using fresh corn, bring a pot of salted water to a boil. Add corn kernels and cook for 2 minutes, then drain and cool. If using frozen corn, thaw and drain well.
02 - In a large bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
03 - In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and gently toss to combine.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 15 minutes for enhanced flavor.

# Expert Advice:

01 -
  • It takes barely fifteen minutes but tastes like you spent the afternoon in the kitchen.
  • The lime vinaigrette is so addictive you'll find yourself making double just to drizzle on everything.
  • It's the kind of salad that actually satisfies, not the kind you eat while mentally planning your next meal.
02 -
  • Salting the water for fresh corn might seem optional, but it actually seasons the kernels from the inside out and makes them taste noticeably more like corn.
  • The dressing must be made just before serving or it separates; if you need to make it ahead, keep the oil and lime juice in separate bottles and whisk together at the last moment.
  • Never dress the salad more than a few minutes before eating unless you want a wilted, watery mess; avocado and tomatoes release their liquid and dilute everything.
03 -
  • Taste the lime juice before buying it if your market lets you; some limes are disappointingly dry, so squeeze one to confirm it's juicy enough.
  • The Dijon mustard is doing more work than it seems—it emulsifies the dressing so it clings to the vegetables rather than pooling at the bottom of the bowl, so don't skip it.
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