Avocado Tomato & Corn Salad

Holy Guacamole! My Avocado, Tomato & Corn Salad recipe is so easy, comes together quickly and is the epitome of summer in a bite!

If you want a creamy salad without the heaviness of cream or mayonnaise, then you’ll have to try this salad! It marries the rich and creamy avocado, with charred corn kernels, fresh, sweet and vibrant tomatoes, spicy onions and jalapeños and aromatic cilantro leaves, to create a satisfying and flavourful bite. Smokey Lime Dressing is drizzled over top, adding a ton of complexity and citrus and smokey notes to this fresh and delicious summer salad.

Enjoy it as a side dish or a main for brunch, lunch or dinner or serve it at your next summer gathering. It’s sure to impress! So, what are you waiting for?! Grab a spoon and come and cook with me!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: 6 - 8

Ingredients:

Avocado, Tomato & Corn Salad

• 4 corn on the cobs, husks removed (See Notes below)

• 1 lb cherry tomatoes (approx. 2 pints), cut in half

• 4 avocados, peeled and pitted, cut into 1/2 inch pieces (See Notes below)

• 1 medium red onion, thinly sliced (approx. 1 cup)

• 1/2 jalapeño, seeds and ribs removed, finely chopped (See Notes below)

• 1/4 cup cilantro, finely chopped

Smokey Lime Dressing

• 3 Tbsp olive oil

• 2 Tbsp lime juice (approx. 1 lime)

• 1 Tbsp lemon juice

• 1 clove garlic, minced

• Zest of a lime

• 1 tsp honey

• 1/4 tsp ground cumin

• 1/2 tsp kosher salt

• Ground pepper, to taste

Instructions:

1. Preheat the grill to 350F.

2. To a small bowl, add the olive oil, juice and zest of 1 lime, lemon juice, garlic, honey, cumin, salt and pepper and whisk until fully incorporated. Set aside.

3. Once your grill reaches the desired temperature, place the corn onto a seasoned or oiled grill. Cook the corn for 10 minutes or until the kernels are slightly charred, rotating every 2 minutes for the duration of the cooking process. Remove the corn from the grill and let it cool.

4. Once the corn has cooled, cut the kernels off the cobs and transfer them to a large salad or mixing bowl. Then, add the cherry tomatoes, avocados, onion, jalapeño and cilantro. Pour the Smokey Lime dressing over top and gently mix until fully incorporated. Refrigerate until ready to use. Serve and enjoy!

Notes:

1. What Do I Do If I Don’t Have A BBQ?!: If you don’t have a BBQ, you need not worry! You can simply substitute the grilled corn in this recipe with 3 cups of boiled, frozen or canned corn. If you want to learn how to cook corn on the cob over the stovetop, check out the step-by-step instructions in my Mexican Street Corn Salad recipe or watch the video below! With respect to both frozen and canned corn, simply cook the corn in accordance with package instructions and drain it. As with any of the options outlined above, you want to ensure that your corn kernels have sufficiently cooled before adding them into the salad.

2. Testing Your Avocados: For this salad, you want avocados that are ripe but firm to the touch. Anything too ripe will create a mushy salad.

3. Some Like It Hot: If you want to add a little more heat to this salad, consider adding the whole jalapeño (seeds and ribs removed). For a fiery salad, refrain from removing the seeds and ribs of the jalapeño.