Fresh Corn Tomato Avocado Salad

There's something about mid-July when the farmers market overflows with corn still warm from the field that makes you want to build an entire meal around it. One afternoon, I grabbed three ears on impulse along with the most perfect tomatoes I'd seen all summer, and by the time I got home, I knew exactly what needed to happen—a salad that celebrated each ingredient without fussing them up. The lime juice hit the bowl first, bright and sharp, and suddenly everything else just fell into place.

I made this for a potluck on a hot evening when nobody wanted anything heavy, and it disappeared faster than I could refill the bowl. My neighbor asked for the recipe three times, and I realized it was because this salad somehow tastes both simple and special at the same moment—the kind of dish that makes people feel taken care of without knowing why.

Ingredients

• Fresh corn kernels (2 cups from about 3 ears): Use corn that's been picked recently if you can—the sugar hasn't had time to turn to starch yet, so it tastes sweeter and more tender.
• Cherry tomatoes (1 ½ cups, halved): Halving them instead of chopping lets you taste each burst of juice without losing any flavor to your cutting board.
• Ripe avocado (1, diced): Add it last or right before serving so it doesn't turn brown and lose its beautiful color.
• Red onion (¼ cup, finely diced): The sharpness cuts through the richness and adds a little textural surprise in every bite.
• Fresh cilantro (¼ cup, chopped): This isn't just decoration—it brings an herbal brightness that ties the whole salad together.
• Extra-virgin olive oil (2 tablespoons): Don't skimp here; good olive oil makes the dressing taste intentional and smooth.
• Fresh lime juice (2 tablespoons from about 1 lime): Bottled lime juice will work, but fresh juice has a liveliness that really matters in something this simple.
• Honey or maple syrup (½ teaspoon): Just a touch to balance the lime's tartness and let the corn's natural sweetness shine.
• Sea salt (½ teaspoon): Sea salt dissolves more gracefully than table salt and tastes cleaner.
• Freshly ground black pepper (¼ teaspoon): Grind it right before mixing so the aromatics are still alive.

Instructions

Cook the corn if starting fresh:

Boil salted water and drop in the kernels for just 2 minutes—they'll turn from pale to bright yellow and become tender but still have a gentle bite. Drain them into a colander and run cold water over everything to stop the cooking immediately, or they'll keep softening.

Build your salad base:

Toss the corn, tomatoes, avocado, red onion, and cilantro into a large bowl, but be gentle with the avocado so you don't mash it into submission.

Whisk the dressing:

In a small bowl, combine the olive oil, lime juice, honey, salt, and pepper, whisking until the honey dissolves and everything looks emulsified and glossy.

Bring it all together:

Pour the dressing over the salad and toss everything gently until each ingredient has a light coat of dressing. Taste it—if you need more salt or lime, this is the moment to add it.

Serve right away:

This salad is best eaten within 15 minutes of dressing, while everything is still crisp and the avocado hasn't begun to brown.

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I served this at a casual dinner where everyone was supposed to bring something, and watching people go back for seconds taught me that sometimes the most satisfying meals are the ones that don't pretend to be anything other than what they are. It became the dish I make whenever I want to feel like summer, even on days when summer has already left.

When to Make This Salad

This is peak season food—think June through September when corn is actually at a farmers market near you and tomatoes smell like tomatoes. But it's also flexible enough to adapt: in winter, roasted corn from the freezer section and good hothouse tomatoes will still give you that same bright, summery feeling. Pair it with grilled chicken or fish, nestle it next to tacos, or eat it on its own as a lunch that doesn't feel like you're missing anything.

Ways to Make It Your Own

The base of this salad is a promise, not a prison—you can absolutely build on it. Jalapeño brings heat and a subtle grassy note if you want some fire, while feta or cotija cheese adds a salty richness that makes it feel more like a complete meal. Even swapping cilantro for parsley changes the character slightly, making it taste more Italian and less Mexican-inspired.

Storage and Make-Ahead Tips

You can prep everything ahead of time—cook the corn, chop the vegetables, make the dressing—and keep them all separate in containers until you're ready to serve. This is actually smart if you're bringing it somewhere, because you can assemble it right before eating and avoid any sogginess. Just remember to add the avocado last, or toss it with a little extra lime juice to keep it from browning.

• Keep the dressing separate from the vegetables until just before serving for maximum crispness.
• If you need to hold it for a few hours, cover the dressed salad loosely with plastic wrap and don't refrigerate—cold makes corn taste mealy.
• Leftovers are fine but best eaten within a few hours of dressing.

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This salad taught me that the best recipes are the ones where nothing fights anything else, where every ingredient trusts the others to do their job. It's food that makes summer feel real, even in memory.

Recipe FAQs

→ Can I use canned corn instead of fresh?

Yes, canned corn can be used as a convenient substitute. Drain and rinse it well before mixing.

→ How can I add a spicy kick to this salad?

Incorporate a diced jalapeño, seeded if you prefer milder heat, to give the salad a subtle spice.

→ What are good serving suggestions for this salad?

Serve it alongside grilled meats, tacos, or enjoy it on its own for a light meal.

→ Can I replace cilantro with another herb?

Yes, parsley is a great alternative that offers a different but fresh flavor profile.

→ Is there a way to make this salad creamier?

Sprinkling feta or cotija cheese on top adds a creamy and salty element to the salad.