Tomato Corn and Avocado Salad

TomatoCornAvacadoSalad

This tomato, corn and avocado salad is one of my favorite summer salads. It’s a super easy salad to whip up and it looks so pretty! You can serve it with any grilled meat for a healthy BBQ. If you’re having great weather this summer like the Northwest is, your garden is producing great tomatoes as well. This is a great way to showcase those tomatoes and fresh corn. I don’t expect corn to be coming from your home garden – Kristen is the only one that has enough acreage to grow some. You also might wonder why someone wouldn’t cook corn, well that’s easy when it’s fresh in the summer there’s no need. The kernels are juicy and tender.

This recipe is from Martha’s Everyday Food. I’ve been making this summer salad for many years and have made some adaptations like adding more corn and lime juice. Another way to put a twist on its simplicity is to add minced jalapeño and/or a 1/2 teaspoon of cumin.

TomatoCornAvocadoSalad_1

Tomato Corn and Avocado Salad
2 ears of corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
coarse salt and ground pepper

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

TomatoCornAvocadoSalad_3

Tomato, Corn, and Avocado Salad
 
Prep time
Cook time
Total time
 
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Recipe type: Salad
Serves: 4
Ingredients
  • 2 ears corn (husk and silk removed)
  • 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
  • 1 avocado, halved, pitted, peeled, and diced
  • 2 scallions, thinly sliced
  • 4 tablespoons fresh lime juice (about 1 small lime)
  • 1 tablespoon vegetable oil, such as safflower
  • Coarse salt and ground pepper
  • Optional: minced jalapeño or ½ tsp cumin
Instructions
  1. Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

TomatoCornAvocadoSalad_2

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4 thoughts on “Tomato Corn and Avocado Salad

  1. I was really hesitant about not cooking the corn, but I went ahead and tried it raw with some fresh, summer corn. It was delicious! I was afraid that it would seem too crunchy, but it actually provided a nice contrast with the soft avocado and tomato. I’ll definitely make this again before the tomatoes run out for the season.

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