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Avocado Tomato Corn Salad

Category: Dinner Ideas That Actually Work

This vibrant salad combines creamy diced avocados, sweet corn kernels, cherry tomatoes, shredded romaine, and thinly sliced red onion. A fresh lime dressing, emulsified with olive oil, chopped cilantro, cumin, and chili flakes, adds bright and zesty notes. Toss gently to coat all ingredients without mashing the avocado. Perfect for a quick, fresh dish to pair with grilled proteins or on its own. Use ripe avocados for best texture and flavor, and refrigerate leftovers promptly to keep freshness.

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Lili Clark smiling at the camera.
Created By Lili Clark
Updated on Thu, 01 Jan 2026 23:46:28 GMT
A bowl of avocado, tomato, and corn salad. Save
A bowl of avocado, tomato, and corn salad. | lilicooks.com

This vibrant avocado tomato corn salad brings together creamy avocado, sweet corn, juicy tomatoes and a bright lime dressing in under 10 minutes. It’s perfect for a quick side dish or a light meal packed with fresh, wholesome flavors that celebrate summer produce.

I first made this salad on a warm afternoon when I wanted something easy but satisfying. It quickly became a favorite for weekend lunches and potlucks.

Ingredients

  • Two cups shredded romaine lettuce: adds crispness and a fresh leafy base, pick firm bright leaves
  • One cup corn kernels cooked: brings natural sweetness, boiling fresh corn in milk makes it extra tender
  • Two large ripe avocados diced: the star ingredient for creaminess, choose those with slight give but no brown spots
  • One cup grape tomatoes halved: juicy bursts of flavor, select firm and deeply colored tomatoes
  • Quarter cup thinly sliced red onion: adds mild sharpness and crunch, peel carefully for even slices
  • Three tablespoons fresh lime juice: brightens every bite, freshly squeezed is best for zing
  • Two tablespoons olive oil: smooths and enriches the dressing, use good quality extra virgin
  • Two tablespoons chopped fresh cilantro or parsley: adds herbal freshness, finely chop for best distribution
  • Half teaspoon salt: enhances all the flavors
  • Quarter teaspoon red chili flakes: provides a gentle kick, adjust to taste
  • Quarter teaspoon ground cumin: delivers a warm earthy note
  • One clove garlic minced (optional): adds depth to the dressing if using, fresh is essential

Step-by-Step Instructions

Scoop and Combine the Salad Base:
Gently mix the shredded romaine lettuce with the cooked corn kernels, diced avocado, halved grape tomatoes and thinly sliced red onion in a large bowl. Take care when tossing so the avocado remains creamy and doesn’t get mashed.
Whisk the Lime Dressing:
In a small bowl, vigorously whisk together the fresh lime juice, olive oil, chopped cilantro or parsley, salt, red chili flakes, ground cumin and optional minced garlic until the mixture emulsifies into a smooth coating. This brings the flavors together beautifully.
Dress and Toss Gently:
Pour the dressing evenly over the salad components. Use a large spoon or salad tongs to toss the salad gently ensuring every piece is lightly coated but the avocado stays intact and creamy.
Taste and Adjust:
Give the salad a taste and add extra salt if needed. Serve immediately for best freshness alongside grilled chicken, fish, shrimp or as a colorful pair with tacos and fajitas.
A salad of avocado, tomato, corn and onion. Save
A salad of avocado, tomato, corn and onion. | lilicooks.com

I love the juicy sweet corn combined with creamy avocado. One summer I made this for a family picnic, and everyone was surprised at how well the flavors balanced each other. It really is a celebration of fresh produce.

Storage Tips

Store any leftovers in an airtight container in the refrigerator, but aim to eat within one day since avocado tends to brown quickly. To slow browning, sprinkle avocado pieces with additional lime juice before refrigerating. Avoid mixing the salad too much when storing to keep the ingredients fresh and visually appealing.

Ingredient Substitutions

You can swap romaine lettuce for baby spinach or mixed greens depending on preference or availability. If fresh corn is unavailable, frozen corn kernels that have been thawed work well too. Fresh parsley can replace cilantro if you prefer a milder herb flavor. Adjust the chili flakes or omit if you are sensitive to heat.

Serving Suggestions

This salad shines as a refreshing side with grilled seafood, chicken or steaks. It is also a fantastic topping for tacos or fajitas adding cool creaminess and crunch. For a more filling meal, toss in some cooked black beans or quinoa to boost protein and texture.

Recipe FAQs

→ What type of avocado is best for this salad?

Choose ripe avocados that yield slightly to gentle pressure for a creamy texture and rich flavor.

→ Can I use fresh or canned corn?

Fresh corn kernels are preferred for sweetness and crunch, but canned corn works in a pinch. Boiling corn in milk enhances tenderness and flavor.

→ How do I prevent the avocado from browning quickly?

Sprinkle extra lime juice on the avocado before storing leftovers to slow oxidation and maintain color.

→ Is the lime dressing spicy?

The dressing has a mild kick from red chili flakes that balances well with the fresh lime and cumin flavors.

→ What dishes pair well with this salad?

This salad complements grilled chicken, fish, or shrimp and also works well alongside tacos or fajitas.

→ Can I substitute cilantro with other herbs?

Yes, parsley can be used as a fresh alternative to cilantro without changing the overall flavor too much.

Avocado Tomato Corn Salad

Creamy avocado meets sweet corn and tomatoes in a bright lime-dressed salad, ready to enjoy in 10 minutes.

Preparation Time
10 min
Cooking Time
~
Overall Time
10 min
Created By: Lili Clark

Category: Dinner

Skill Level: Beginner-Friendly

Cuisine Type: American

Output: 4 Serves (4 portions)

Dietary Options: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Salad Base

01 2 cups shredded romaine lettuce
02 1 cup cooked corn kernels
03 2 large ripe avocados, diced
04 1 cup grape tomatoes, halved
05 1/4 cup thinly sliced red onion

→ Lime Dressing

06 3 tablespoons fresh lime juice
07 2 tablespoons olive oil
08 2 tablespoons chopped fresh cilantro or parsley
09 1/2 teaspoon salt
10 1/4 teaspoon red chili flakes
11 1/4 teaspoon ground cumin
12 1 clove garlic, minced (optional)

Steps

Step 01

In a large bowl, toss shredded romaine lettuce, cooked corn kernels, diced avocado, halved grape tomatoes, and thinly sliced red onion until evenly combined.

Step 02

Whisk fresh lime juice, olive oil, chopped cilantro or parsley, salt, red chili flakes, ground cumin, and optional minced garlic in a small bowl until emulsified.

Step 03

Pour the dressing over the salad and gently toss to coat all ingredients without mashing the avocado.

Step 04

Taste and adjust salt if needed. Serve immediately as a refreshing side or accompany grilled proteins or Mexican dishes for a complete meal.

Tips

  1. Use ripe avocados to ensure optimal creaminess and flavor.
  2. Boil fresh corn in milk before cutting kernels to enhance sweetness and tenderness.
  3. Mix dressing thoroughly to emulsify oil and lime juice for smooth coating.
  4. Store leftovers refrigerated and consume within one day due to avocado browning.
  5. Sprinkle avocado with extra lime juice before refrigeration to slow browning.

Required Tools

  • Large mixing bowl
  • Small bowl for dressing
  • Whisk
  • Sharp knife
  • Cutting board

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 185
  • Fats: 15 g
  • Carbohydrates: 12 g
  • Proteins: 4 g