Fresh Corn Tomato Avocado Salad
A refreshing summer salad featuring sweet corn, ripe tomatoes, and creamy avocados, perfect for barbecues and picnics.
Equipment
- 1 grill for grilling corn
- 1 knife for dicing
- 1 mixing bowl large
Ingredients
Salad
- 4 ears of corn husked
- 2 cups cherry tomatoes halved
- 2 avocados diced
- 1/4 cup red onion finely chopped
- 1/4 cup cilantro chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Preheat grill to medium heat. Place husked corn on the grill and cook for about 10 minutes, turning occasionally, until lightly charred.
- While corn is cooling, halve the cherry tomatoes, dice the avocados, and chop the red onion and cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, and black pepper until well combined.
- Cut the corn kernels from the cobs and place in a large bowl. Add tomatoes, avocados, red onion, and cilantro.
- Pour dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated.
Serving
- Transfer the salad to a serving platter and enjoy immediately for the freshest taste.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 2 days. Note that avocado may brown slightly.
Notes
Pro Tips: Use fresh corn for the best flavor. Grilling adds a smoky note that enhances the salad.
Ingredient Substitutions: Swap cilantro for parsley if preferred, and use lemon juice instead of lime juice for a different twist.
How to Serve: Serve as a side dish with grilled meats or as part of a picnic spread.
Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
Make-Ahead Tips: Prepare vegetables and dressing ahead of time, but combine just before serving to maintain freshness.
Ingredient Substitutions: Swap cilantro for parsley if preferred, and use lemon juice instead of lime juice for a different twist.
How to Serve: Serve as a side dish with grilled meats or as part of a picnic spread.
Storage & Freshness: Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
Make-Ahead Tips: Prepare vegetables and dressing ahead of time, but combine just before serving to maintain freshness.