Save There's something about late August when the farmers market overflows with corn that makes you want to build an entire meal around it. I grabbed three ears one Saturday morning, their husks still slightly damp, and found myself standing in front of equally perfect tomatoes and an avocado that yielded just right to thumb pressure. What started as a simple lunch side became the kind of salad I've made dozens of times since, each version slightly different depending on what looks good that day.
I made this for a taco night with friends who claimed they didn't eat salad, then watched them go back for thirds. One person asked if it was a recipe or just something I threw together, and honestly, it felt like both. That's when I knew this needed to be written down properly, because good food deserves to be shared exactly as it tastes in your kitchen.
Ingredients
- Fresh corn kernels, 2 cups: If you can get it off the cob, do it, because the flavor is noticeably sweeter and the texture stays tender even after a quick blanch.
- Cherry tomatoes, 1 ½ cups halved: Their small size means you get little bursts of juice in each bite, and halving them (rather than chopping) keeps them from releasing too much liquid into the bowl.
- Ripe avocado, 1 diced: This is the creamy anchor of the whole salad, so choose one that gives slightly to pressure but isn't mushy, and dice it just before serving to prevent browning.
- Red onion, ¼ cup finely diced: The sharpness cuts through the richness and adds a necessary textural contrast that keeps every bite interesting.
- Fresh cilantro, ¼ cup chopped: If cilantro tastes soapy to you, parsley works beautifully here instead.
- Extra-virgin olive oil, 2 tablespoons: The quality matters because it's not cooked, so splurge a little if you can.
- Fresh lime juice, 2 tablespoons: Bottled works in a pinch, but fresh lime brings a brightness that really makes the difference.
- Honey or maple syrup, ½ teaspoon: Just enough to round out the acidity and balance the lime.
- Sea salt, ½ teaspoon: Taste as you go because this amount depends on how salty your other ingredients are.
- Freshly ground black pepper, ¼ teaspoon: The pepper blooms when it hits the lime juice, so grind it fresh if you have the patience.
Instructions
- Prepare the corn if using fresh ears:
- Bring salted water to a boil and drop in the kernels for exactly two minutes—any longer and they get starchy, any shorter and they stay raw-tasting. Ice water stops the cooking immediately, and you'll notice how quickly the color brightens.
- Combine everything in a large bowl:
- Corn, tomatoes, avocado, red onion, and cilantro all go in together, and this is where you can be loose because the vegetables are forgiving. If you're using pre-cooked corn, just toss it in straight from the bag or container.
- Whisk the dressing in a separate small bowl:
- Olive oil, lime juice, honey, salt, and pepper get whisked until they emulsify slightly and the honey dissolves. You're looking for a dressing that coats a spoon without being thick.
- Dress the salad gently:
- Pour the dressing over everything and toss with restraint so you don't mash the avocado into submission. A large spoon works better than aggressive hands here.
- Taste and serve:
- The seasoning should wake up your mouth a little, so taste a tomato and a piece of corn together and add more salt or lime if it needs it. Serve immediately while everything is still crisp and the avocado hasn't oxidized.
Save My sister brought her new partner to dinner and this salad sat next to grilled fish and roasted potatoes, and somehow it became the thing everyone remembered. He asked for the recipe before he left, and now I see him make versions of it on his Instagram stories, which feels like a small victory.
When Corn is Out of Season
Winter doesn't have to mean skipping this salad entirely. Thawed frozen corn works surprisingly well if you thaw it thoroughly and pat it dry, or you can roast it in the oven with a little olive oil and salt to bring back some of that summery sweetness. The salad shifts in character but doesn't lose its heart, and sometimes that's exactly what you need when fresh produce is scarce.
Building Flavor with Add-Ons
This salad is a canvas, and I've learned that knowing when to add and when to stop is the real skill. A jalapeño sliced thin brings heat that complements rather than overpowers, and crumbled feta or cotija adds a salty creaminess that makes you feel like you've done something fancy. Some nights I add black beans for protein, other times just a squeeze of hot sauce at the end.
Serving and Storage
This salad sits beautifully next to grilled chicken, fish, or tacos, but it's also substantial enough to be lunch on its own with a piece of crusty bread. If you somehow have leftovers, they'll keep in the refrigerator for a day, though the avocado will darken and the tomatoes will soften—still edible and still tasty, just not quite as summery as when it was fresh.
- Make the dressing first so you can taste it while you're prepping vegetables and adjust the salt or lime before everything comes together.
- Use a ripe but not mushy avocado, and if you can't find a good one, the salad still works beautifully without it.
- Serve in a wide shallow bowl so the dressing pools slightly and coats everything evenly.
Save This salad has become one of those recipes that feels different every time because it depends entirely on what looks good that day. That's the kind of cooking I love most—simple enough to make on a Tuesday but good enough to serve on a Saturday.
Recipe FAQ Section
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly. Thaw it first and briefly rinse under cold water. No need to cook since it's already blanched during processing.
- → How long does this keep in the refrigerator?
Best enjoyed fresh within 24 hours. The avocado may oxidize slightly, but a squeeze of extra lime juice helps maintain its vibrant color.
- → What can I substitute for cilantro?
Fresh basil, parsley, or even mint work well as alternatives. Each brings a slightly different flavor profile while maintaining freshness.
- → Can I make this ahead for a party?
Prepare vegetables and dressing separately beforehand. Toss everything together just before serving to maintain optimal texture and prevent sogginess.
- → Is this suitable for meal prep?
The dressing and vegetables can be prepped separately for 2-3 days. Store avocado with extra lime juice to prevent browning until ready to combine.