Fresh Corn Tomato Avocado Lime (Printable View)

Sweet corn, juicy tomatoes, and creamy avocado tossed with zesty lime dressing for a refreshing summer bite.

# Ingredient List:

→ Vegetables

01 - 2 cups fresh corn kernels (from approximately 3 ears of corn)
02 - 1½ cups cherry tomatoes, halved
03 - 1 ripe avocado, diced
04 - ¼ cup red onion, finely diced
05 - ¼ cup fresh cilantro, chopped

→ Dressing

06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lime juice (approximately 1 lime)
08 - ½ teaspoon honey or maple syrup
09 - ½ teaspoon sea salt
10 - ¼ teaspoon freshly ground black pepper

# How to Make:

01 - Bring a pot of salted water to a boil. Add corn kernels and cook for 2 minutes. Drain and rinse under cold water to halt cooking. If using pre-cooked corn, proceed to next step.
02 - In a large bowl, combine corn, cherry tomatoes, avocado, red onion, and cilantro.
03 - In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until fully combined.
04 - Pour dressing over salad and gently toss to coat all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve immediately.

# Expert Tips:

01 -
  • It's the kind of salad that tastes like summer itself, ready in under twenty minutes with zero complicated steps.
  • The lime dressing is so simple it feels like cheating, but it's the secret to why everything tastes better than the sum of its parts.
02 -
  • Add the avocado at the absolute last second or it will turn brown and mealy—I learned this the hard way and ended up with sad guacamole instead of salad.
  • The difference between this being forgettable and unforgettable is whether your corn was actually sweet and your lime was actually fresh.
03 -
  • Don't make this more than a few minutes before serving or the tomato juice will start breaking down the avocado and everything gets watery.
  • If your limes are hard, roll them on the counter first—you'll get almost twice as much juice out of them, which matters when lime is literally half your dressing.
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