This summer corn salad is a fresh and light combination of corn, tomatoes, and avocadoes in a spicy lime-infused dressing.
Corn Avocado Salad with Tomato
Starbucks came out with their Pumpkin Spice Latte yesterday and people are going crazy! As much as I love Fall and all things Autumn, it’s still SO HOT here. I just can’t quite jump into the Fall feels just yet.
So on that note, I decided to do one last Summer recipe for y’all. This Summer Corn Salad incorporates all those fresh flavors of summer.
Avocado Corn Salad ingredients
- Grape tomatoes
- grilled corn
- green onion
- lime juice
- olive oil
HOW TO MAKE SUMMER CORN SALAD:
(Full recipe card below)
- Grill your corn on the grill and allow it to cool completely
- cut kernels from the cob and combine with remaining ingredients
- stir until fully combined
Can Corn and Avocado Salad be made ahead of time?
Absolutely! In fact, I actually enjoy it more once it’s had a chance to sit and marinade all together. If you only want to make it partially ahead of time, you could chop and prepare all the ingredients and then combine together right before serving.
How to store Corn Avocado Tomato Salad
Avocado corn salad should be stored in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing it.
Corn Tomato Avocado Salad tips and variations
If you want to omit the spicy side of this salad, feel free to leave out the jalapeno.
To make it heartier, add some black beans to the salad.
Can I use frozen corn in Corn and Avocado Salad?
You can use frozen corn in corn and avocado salad, just be sure to thaw it first.
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Corn Tomato Avocado Salad
- Grill corn cobs on the grill and set aside to cool.
- Once cooled, cut kernels from the cob.
- Add remaining ingredients to the corn and mix until combined.