Summer Corn Salad with Tomato & Avocado

Summer corn salad in a large bowl with fresh corn kernels, diced tomato, diced avocado, diced red onion, and cilantro. The bowl is sitting on a striped towel and around it is some lime wedges, a bunch of cilantro, and some cherry tomatoes.

5 from 13 votes

Summer Corn Salad with Tomato & Avocado

This summer corn salad combines fresh corn, tomatoes, avocado, red onion, jalapeño, and cilantro with lime dressing to make a perfect light, refreshing, and easy side dish for summer! Great for BBQs, picnics, and potlucks too.

Course Appetizer, Salad, Side Dish

Cuisine Mexican

Keyword Avocado Corn Salad, Mexican Corn Salad, Summer Corn Salad, Tomato Corn Salad

Prep Time 15

Total Time 15

Servings .5 cups

Calories 84kcal

Author Kelly Nardo

Ingredients

Corn Salad

4 medium ears corn (white or yellow), cut off the cob (3.5 cups/485 grams)
2 1/2 cups cherry tomatoes, halved or quartered (400 grams)
1 cup diced red onion (120 grams)
1 large large avocado, diced (165 grams)
1 jalapeño, diced (take out the seeds for less heat)
1/2 cup packed cilantro, roughly chopped
1/4 cup lime juice (about 1-2 limes)
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
salt and pepper, to taste

Instructions

Remove your corn kernels from the cob. Prep the corn by removing the husk and excess silk. Cut off a small piece of the cob so it is able to stand upright. Place a small bowl upside down in a large bowl. Next, place the cut end of the cob on top of the smaller bowl, standing it upright. Then, using a sharp knife, run it along the cob to remove the kernels. Rotate the cob until all sides are cut.
Make the corn salad. Add the corn, tomatoes, avocado, onion, jalapeno, cilantro, lime juice, olive oil, red pepper flakes, and some salt and pepper to a large bowl. Toss to combine. Adjust according to taste.
Enjoy!

Notes

Nutrition is for 1/2 cup

Nutrition