Are you looking for a healthy summer salad? One of my favorite salad recipes I have tried since moving to the states is this corn salad with avocado and cherry tomatoes. The corn gives the dish some much-needed crunch, while the avocados add a healthy dose of fat and creaminess. Add in the cherry tomatoes for a pop of flavor and you have a delicious salad! This recipe takes less than 15 minutes to make and it's perfect for summer!
I'm very excited to share today's recipe is for a delicious corn salad with avocados and cherry tomatoes!
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In Mexico, we love avocados. We even have some jokes about how disappointed we feel after eating a meal and realizing that we forgot about that perfectly ripe avocado that we had in the kitchen! Meals are just so much better with a few slices of avocado.
We even call it the “Mexican butter.”
Are Avocados Good For You?
Avocados have good fats and nutrients, plus you can’t deny they’re delicious. They are the perfect spring and summer addition to your meals and salads, even though we eat them year-round.
One of my favorite ways is to add it to fresh red salsa to make red molcajete salsa. So delicious!
Sometimes I wish I could have an avocado tree like my mom does in Mexico and be able to just go outside and cut a ripe and nutritious avocado!
Lucky for me, I can find avocados from Mexico at my local grocery store and enjoy avocados with all of my meals, especially in this summer salad.
This corn salad is simple and easy to make, especially if you're in a hurry.
This recipe can easily be made in advance for lunch tomorrow or as part of your Sunday meal prep if you have time. It will keep well refrigerated for 2 days so it's perfect for workday lunches or weekend picnics with friends!
Frequently Asked Questions About Corn and Avocado Salad
Before I share this recipe, here are a few questions I've been asked and wanted to answer.
How do I know if an avocado is ripe and ready to eat?
An avocado is ripe when it has dark skin. This means that the sugar content inside of the avocado has increased and the avocado is ready to eat.
You could also feel it and give the avocado a squeeze. If the avocado is too soft or feels mushy, that means it's way past ripe. It's perfect for guacamole, though!
I recommend checking out this resource for more info!
What should I do if my corn becomes too soft?
If you are using fresh corn (like we are in this recipe) and it starts to become too soft after cooking, just place it in an ice bath or throw it into the fridge for 15 minutes before continuing with your recipe. This will help make sure everything stays firm enough to stay on top of your salad!
Can I use regular tomatoes instead of cherry tomatoes?
Absolutely! Just be mindful as they may not provide as much flavor without being paired with other ingredients. Cherry tomatoes are just packed full of flavor, which is why I like to use them.
Can I use dried herbs instead of fresh ones?
You can but I would not recommend dried herbs for this salad recipe. Dried herbs tend to release their flavor too quickly and make your dish taste bitter if used too much.
Summer Corn Salad With Avocado and Cherry Tomatoes
This fresh summer salad is so delicious and perfect for your next summer BBQ or family together.
Here is what you need to make it:
- Cherry Tomatoes
- Ears Of Corn
- Avocados From Mexico
- Radishes
- Cucumber
- Fresh Mint
- Fresh Cilantro
- Vegetable or Olive Oil
- Lime Juice
- Salt and Pepper
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
Cooking Notes:
- This corn salad is not a traditional Mexican recipe, but it uses several ingredients that are commonly used in Mexican dishes.
- During the summertime, I like to add purslane or watercress. If you can find them in your area, try adding them to this salad! They give it an extra rich, earthy flavor.
How To Make Corn, Avocado and Tomato Salad: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Cook The Corn
- Cut off the kernels from the corn cobs, slicing from the top of the cob.
- Place them in a saucepan with 2 cups of boiling water and cook for 2 minutes.
- Remove from heat, place the corn in a colander, and immerse in cold water to stop the cooking. Drain the corn and place it in a large bowl.
Prep The Rest Of The Vegetables
- Cut the cherry tomatoes in half (it is easier if you slice them from the top instead of horizontally).
- Thinly slice the radishes and the cucumbers, and place them in the bowl with the corn.
- Remove the leaves from the sprigs of mint and cilantro. I like to add them whole, but you can also finely chop them.
- Add the rest of the ingredients to the salad bowl.
Make The Salad Dressing
- To prepare the dressing, whisk together the oil, lime juice, salt, and pepper and set to the side until the salad is done.
Cut The Avocado
- Cut the avocado in half and remove the pit. Slice or dice the avocado, according to your preference.
- Set it aside.
Serve and Enjoy!
- Just before serving, pour the dressing over the salad ingredients and stir.
- Taste to check if it needs more salt or pepper.
- Finally, add the sliced (or diced) avocado and gently toss it into the salad.
- Serve immediately and enjoy!
What To Serve With Summer Corn Salad
This summer corn salad with avocado and tomatoes is great to serve as the main dish.
It also makes a perfect side item for grilled meat or seafood, such as carne asada or roasted salmon! Serve it with some cold beer (or wine!) if you want something light but flavorful this summer.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for corn salad, take a look at some of these other authentic Mexican recipes:
I hope you make this summer salad! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
📖 Recipe
Summer Corn Salad With Avocado And Cherry Tomatoes
Ingredients
- 10 oz. Cherry Tomatoes
- 2 Ears of corn
- 1 Large ripe Avocados From Mexico
- 3 Radishes
- 1 Small Cucumber
- 2 Sprigs of fresh mint
- 4 Sprigs of Cilantro
- 2 Tablespoons Vegetable or Olive Oil
- 2 Tablespoons Lime juice
- Salt and pepper to taste
Instructions
- Cut off the kernels from the corn, slicing from the top of the cob. Place them in a saucepan with 2 cups of boiling water and cook for 2 minutes. Remove from heat, place the corn in a colander, and immerse in cold water to stop the cooking. Drain the corn and place in a large bowl.
- Cut the cherry tomatoes in half (it is easier if you slice them from the top instead of horizontally).
- Thinly slice the radishes and the cucumbers, and place in the bowl with the corn. Remove the leaves from the sprigs of mint and cilantro. I like to add them whole, but you can also finely chop them. Add the rest of the ingredients.
- To prepare the dressing, whisk together the oil, lime juice, salt, and pepper.
- Cut the avocado in half, and remove the pit. Slice or dice, according to your preference. Set aside.
- Just before serving, pour the dressing over the salad ingredients and stir. Taste to check if it needs more salt or pepper. Finally, add the sliced (or diced) avocado and gently toss into the salad. Serve immediately and enjoy!
Beckie
In the picture with ingredients, shows a purple onion, but it's not in the recipe. Thank you, love your recipes!
V.Mager
The timing for this resipe is perfect as corn is just arriving in grocery stores! I think this will become my "make it all summer" salad.