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Irresistible Summer Corn Salad with Avocado

A fresh, vibrant, and creamy summer salad featuring sweet corn, juicy tomatoes, red onion, and creamy avocado in a zesty citrus dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 3 cups sweet corn kernels freshly cut or thawed frozen
  • 1 cup cherry tomatoes halved or quartered
  • 1 medium red onion finely diced
  • 1 large, ripe avocado diced into 1/2-inch cubes
  • 0.5 cup fresh cilantro chopped
  • 1 small jalapeño finely minced (optional)
For the Zesty Gooey Dressing
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 1 tsp honey or agave nectar optional
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large mixing bowl
  • Whisk

Method
 

  1. If using fresh corn, grill or blanch briefly. Combine corn kernels, tomatoes, red onion, cilantro, and jalapeño (if using) in a large bowl.
  2. Whisk together olive oil, lime juice, honey/agave, salt, and pepper for the dressing.
  3. Pour the dressing over the vegetables. Toss gently and let sit for 5-10 minutes to allow the juices to create a **viscous coating**.
  4. Just before serving, gently fold in the diced avocado. The avocado will mix with the dressing to create a **thick gooey sauce** consistency.
  5. Serve immediately or chill briefly.

Notes

Add avocado just before serving to prevent browning. The natural juices and avocado create the thick, clingy texture. This salad is great with tortilla chips or grilled meats.