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Corn Salad with avocados, juicy tomatoes, and a bright lime juice dressing! This refreshing Avocado Corn Tomato Salad is fresh, colorful, and comes together in minutes. Delicious on its own or served as a side, it’s guaranteed to please even the pickiest eaters.
Our corn and tomato salad has been a reader favorite for years, and now you can enjoy it on video thanks to your requests. Whether you’re after a simple avocado corn salad or searching for the perfect recipe for corn tomato and avocado salad, this one is a staple you’ll want to make again and again.
What Makes This Salad Recipe Work
This Avocado Corn Tomato Salad blends crisp corn, creamy avocado, and juicy tomatoes with a tangy lime dressing. The fresh flavors complement each other perfectly, creating a colorful and satisfying dish.
It’s the kind of corn and tomato salad that looks impressive yet is so simple to make. With just a few fresh ingredients, this recipe for corn tomato and avocado salad delivers big flavor in minutes and pairs well with almost anything.
What Goes Into Avocado Corn Tomato Salad
Fresh and simple ingredients make this Avocado Corn Tomato Salad shine. Everything comes together quickly with a mix of crisp vegetables, creamy avocado, and a bright lime dressing.
- Corn: Sweet kernels, either fresh off the cob or canned, add juicy crunch and make this the ultimate corn and tomato salad.
- Avocado: Ripe and creamy, avocado balances the freshness with richness, turning this into a hearty avocado corn salad.
- Tomatoes: Grape or cherry tomatoes bring color, sweetness, and juiciness to every bite of this recipe for corn tomato and avocado salad.
- Lime Juice: Freshly squeezed lime ties everything together with zesty brightness that makes the flavors pop.
Note: Please see recipe card at the bottom for a full list of ingredients with measurement.
How To Make Avocado Corn Tomato Salad
- Prep the Salad: In a large bowl, combine romaine, corn, avocado, tomatoes, and red onion. Gently toss to distribute everything evenly.
- Make the Dressing: In a small jug, whisk lime juice, olive oil, cilantro, salt, chili flakes, cumin, and garlic. Whisk until smooth and emulsified.
- Dress and Toss: Pour the dressing over the salad and toss gently to coat. Taste and season with a little extra salt if needed.
- Serve: Enjoy immediately as an Avocado Corn Tomato Salad or pair with tacos, fajitas, or your favorite protein.
This Avocado Corn Tomato Salad is the perfect side when you want something light, fresh, and zesty to balance richer mains.
Try it with Carne Asada Guacamole Burgers for a smoky, juicy combo that highlights the salad’s brightness. Pair it with Slow Cooker Vegetarian Quinoa Chili for a hearty yet healthy meal. Or serve it alongside Easy Salmon Piccata, where the lemony sauce and the lime dressing work in perfect harmony.
Recipe FAQ’s
Yes! Fresh corn off the cob has the sweetest flavor, but canned or frozen corn (thawed) works perfectly when you’re short on time.
Tossing the avocado with lime juice helps slow browning. If making ahead, add avocado just before serving for the freshest look.
Absolutely. Lemon juice will still add brightness, though lime gives the salad a more authentic tang.
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Avocado Tomato Corn Salad
Ingredients
Salad:
- 1 cup Romaine lettuce or cos lettuce, shredded
- 2 corn ears of cooked corn, shucked and cut off the cob – or 14 ounce can corn kernels, drained
- 2 avocados large, ripe, halved, peeled, stones removed and diced
- 9 ounces grape tomatoes halved
- 1/8 red onion thinly sliced
Dressing:
- 2 tablespoons lime juice fresh
- 2 tablespoon olive oil
- 1-2 tablespoons fresh cilantro chopped, or parsley
- 1/2 teaspoon salt to season
- 1/3 teaspoon red chili flakes
- 1 pinch cumin
- 1 clove garlic minced, optional
Instructions
- Combine all of the salad ingredients together.
- In a small jug, mix together the dressing ingredients to combine well, and pour over the avocado salad. Season with extra salt, if desired. Serve with any protein, or enjoy with Tacos, fajitas, etc.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Definitely giving this a try! Not only are we still awash in cherry tomatoes from the garden, I have a recipe for fried fresh corn that we all love in the summer. I usually make a double batch and freeze the extra, but I know that fried corn would be delicious on top of this.
By the way, I’d like to reiterate another commenter’s thanks to you for sharing your recipes. I’ve made any number of them, and they are always easy to put together, creative but practical, and simply delicious. There are very, very few food bloggers out there who consistently deliver really *good* food, but you are at the top of that list. Thank you so much!
Delicious and super easy salad! We enjoyed it with smoked ribs! I thawed a bag of Tj’s organic frozen corn to use instead of fresh. I also squirted some lime juice directly on my avocado to keep it from discoloring. Used cherry tomatoes from my garden! Definitely will make again!
I enjoyed this. Thanks for sharing.
Love this summery salad, but a couple tweaks. I love cucumber in my salads ( seeded first ) and I use a combo of cilantro, parsley & mint.
Making this for the second time for dinner tonight. It is delicious! We had it for lunch the first time with fresh corn on the cob in it. For dinner I may add some baked gardein vegan chikn and or some black beans just to make it a little heartier. I baked a loaf of lemon bread to have with it. Yum! Thanks for this delicious recipe!
Delicious! Will be a go to side during sweet corn season!
I made this salad last night. It was amazing. Thank you
I made this salad today and it was outstanding. I used cilantro rather than parsley and next time I might put a touch less red pepper flakes but it was delicious and we will have this again.
Made this salad for the first time tonight and it was a huge hit with my family! Love this one and the other Avocado/Cucumber/Feta salad. I normally don’t like my tomatoes raw (always cooked) but the dressing here takes away the acidity and sharp taste and I enjoyed them in the salad.
Perfection! Thank you Karina. 😀
Hi Karina, I’ve made that wonderland delicious avocado, corn and tomato salad before and loved it. Weymouth husband and I are it in one sitting. So my question is can it be made ahead of time like a few hours? Or will the avocado turn brown? I want to bring a big bowl to my sisters bbq later today. Thanks for all he great and delicious recipes.
You can make it ahead, I would just prepare the avocado first. It should still be great though! Enjoy your BBQ!!