Avocado Corn Tomato Salad is a refreshing dish that’s perfect for those warm evenings when you crave something both healthy and delicious. Packed with the creamy goodness of avocado, the sweet crunch of fresh corn, the vibrant tang of cherry tomatoes, and a hint of sharpness from red onion, this salad is elevated by a zesty honey-lemon dressing that ties it all together. If you’re looking for a simple yet flavorful dish, this is the one to try.
There’s something uniquely special about the corn in this salad. Not only do I have a fondness for its taste and texture, but it holds sentimental value for me. My family owns a cornfield, so during the late summer and fall, I’m fortunate enough to gaze upon beautiful fields of golden corn. Each bite of this Avocado Corn Tomato Salad brings back cherished memories, and I’m sure you’ll love it just as much as I do!
But first, watch this video with the recipe for the avocado and corn salad and see how easy it is to make:
Ingredients for the salad:
Corn: Fresh corn on the cob adds a delightful crunch to the salad. Its naturally sweet flavor contrasts wonderfully with the other ingredients, while its golden hue brings a pop of color. Corn is also a good source of fiber and essential nutrients like B vitamins.
Avocado: When choosing a ripe avocado, look for one that yields slightly when pressed gently. A perfect avocado brings creaminess to the mix and a rich, buttery taste. Beyond taste, avocados are packed with healthy fats, fiber, and potassium.
Cherry Tomatoes: These little jewels add a burst of freshness and juiciness to every bite. Their vibrant red color not only makes the salad more visually appealing but also indicates they’re rich in antioxidants, particularly lycopene.
Red Onion: Red onions introduce a sharpness and a touch of spice to the ensemble. They are not only a beautiful purple color but are also known to be heart-healthy and have anti-inflammatory properties.
Parsley: This vibrant green herb adds a refreshing touch to the salad. Its slightly peppery taste complements the other ingredients, and it’s packed with vitamins and antioxidants. For those who prefer a different flavor profile, parsley can easily be substituted with cilantro, offering a more citrusy and unique taste to the mix.
Dressing:
- Lemon Juice (or Lime Juice): This provides a tangy kick, brightening up the salad and highlighting the flavors of the other ingredients. It’s also rich in vitamin C and aids in digestion.
- Liquid Honey: Adds a touch of natural sweetness to balance out the tanginess of the lemon. Honey is also known for its antibacterial properties.
- Olive Oil: This imparts a silky texture and richness to the dressing. It’s not only flavorful but is also a great source of healthy monounsaturated fats.
- Salt and Pepper: Essential for seasoning, they enhance the natural flavors of all the components, tying the salad together harmoniously.
STEP – BY – STEP
STEP 1.
First, prepare the dressing. In a bowl, mix together olive oil, freshly squeezed lemon (or lime) juice, liquid honey, and salt and pepper. The dressing ingredients should blend well together. Dice a small red onion finely and submerge all the pieces in the dressing. Set the dressing with the onion aside for at least 15 minutes. The onion will soak up the flavor of the dressing, enhancing its aroma and adding depth to the entire salad. Additionally, immersing the onion in acid (dressing with the addition of lemon juice) will help soften its sharp taste, making it more tasty.
STEP 2.
Now, cook the corn. Start by removing the husks and silk from the corn cobs. If you want, you can also cut the cobs in half to make them easier to eat or if you have limited space in the pot. In a large pot, bring plenty of water to a boil. You can add some salt to the water. I also recommend adding a spoonful of sugar to the water, which will give the corn a slightly sweeter taste. Once the water starts boiling, gently drop the corn into the pot. Cook the corn for about 10 – 15 minutes. When the corn is ready, carefully remove it from the water. Holding the cob at the top, use a sharp knife to gently slice along the cob, getting close to the center of the cob but trying not to cut into the cob itself. You should be able to remove the kernels in long strips. Rotate the cob and continue until you’ve removed all the kernels. If some kernels are still attached, gently separate them using the knife or your hands.
STEP 3.
Cut the cherry tomatoes in half and transfer them to a bowl. Add the corn and diced avocado.
STEP 4.
Pour the dressing over the salad and sprinkle everything with finely chopped parsley or cilantro. Gently mix to ensure the ingredients combine well and the dressing coats every piece. That’s it. Enjoy!
Cooking Corn on the Cob is easy and there are multiple ways to do it!
- Boiling: Fill a large pot with water and bring it to a boil. Add a pinch of salt and a tablespoon of sugar, which helps to enhance the corn’s natural sweetness. Once the water is boiling, add the corn and cook for about 10-15 minutes until tender.
- Grilling: Preheat your grill to medium heat. Remove the husks from the corn and place them directly on the grill. Rotate every few minutes to get an even char on all sides, usually about 10-15 minutes in total.
- Baking: Preheat your oven to 400°F (200°C). Remove the husks, place the corn on a baking sheet, and bake for about 20-30 minutes, turning once halfway through.
Choose the method that suits you best, and enjoy your delicious Corn on the Cob!
How about trying another delicious salad with fresh corn? You must check this one out:
Avocado Corn Tomato Salad with Honey Lemon Dressing. Printable recipe ♥
Avocado Corn Tomato Salad with Honey Lemon Dressing
Ingredients
- 2 avocados chopped into chunks
- 3 ears of corn
- 1 medium red onion finely chopped
- 1 lb/~450 g cherry tomatoes halved or quartered cherry tomatoes
- 2 tbsp finely chopped parsley or cilantro
Ingredients for the dressing:
- 1/3 cup / 80 ml olive oil extra virgin
- 2 tbsp freshly squeezed lemon juice you can substitute with lime juice
- 2 tbsp liquid honey you can add half a tablespoon more
- salt and pepper to taste
Instructions
- First, prepare the dressing. In a bowl, mix together olive oil, freshly squeezed lemon (or lime) juice, liquid honey, and salt and pepper. The dressing ingredients should blend well together. Dice a small red onion finely and submerge all the pieces in the dressing. Set the dressing with the onion aside for at least 15 minutes. The onion will soak up the flavor of the dressing, enhancing its aroma and adding depth to the entire salad. Additionally, immersing the onion in acid (dressing with the addition of lemon juice) will help soften its sharp taste, making it more tasty.
- Now, cook the corn. Start by removing the husks and silk from the corn cobs. If you want, you can also cut the cobs in half to make them easier to eat or if you have limited space in the pot. In a large pot, bring plenty of water to a boil. You can add some salt to the water. It's worth adding a spoonful of sugar to the boiling water to make the corn taste sweeter. Once the water starts boiling, gently drop the corn into the pot. Cook the corn for about 10 – 15 minutes. When the corn is ready, carefully remove it from the water. Holding the cob at the top, use a sharp knife to gently slice along the cob, getting close to the center of the cob but trying not to cut into the cob itself. You should be able to remove the kernels in long strips. Rotate the cob and continue until you’ve removed all the kernels. If some kernels are still attached, gently separate them using the knife or your hands.
- Cut the cherry tomatoes in half and transfer them to a bowl. Add the corn and diced avocado.
- Pour the dressing over the salad and sprinkle everything with finely chopped parsley or cilantro. Gently mix to ensure the ingredients combine well and the dressing coats every piece. That’s it. Enjoy!
Video
Notes
