Fresh Corn Tomato Avocado Lime (Print Version)

Sweet corn, ripe tomatoes, and buttery avocado tossed in bright lime dressing for a refreshing summer bite.

# Components:

→ 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

# Method:

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 stop the cooking process. If using pre-cooked corn, skip this step.
02 - In a large bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
03 - In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.
04 - Pour the dressing over the salad and gently toss to coat all ingredients evenly.
05 - Taste and adjust seasoning if necessary. Serve immediately.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, which means you can make it while everything else is still cooking.
  • The sweetness of corn against bright lime and creamy avocado tastes like summer tastes, if that makes sense.
  • It's naturally vegetarian and gluten free without feeling like you're missing anything.
02 -
  • Do not dress this salad more than fifteen minutes before serving or the tomato juice will dilute everything and it'll get soggy.
  • If you're making it ahead, keep the avocado separate and toss it in right before plating—that five-minute head start prevents browning and keeps the texture right.
03 -
  • Buy your corn at a farmers market if you can and ask the vendor what day it was picked—corn loses sweetness by the hour after harvest, so earlier in the week is better.
  • If your avocado is still slightly firm when you need it, wrap it in a paper towel with a banana overnight and it'll ripen just enough by morning.
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