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Corn, Tomato and Avocado Salad

Perfect for summer bbqs and potlucks! Corn, Tomato & Avocado Salad
Prep Time20 minutes
Course: Appetizer, Salad
Cuisine: American
Keyword: avocado, cherry tomatoes, Corn on the cob, corn, tomato, & avocado salad, lime
Servings: 4 servings

Ingredients

For the Salad

  • 3-4 ears fresh corn approximately 3 cups. You can use frozen corn off-season
  • 1 ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped or thinly sliced
  • 1/4 cup fresh cilantro plus some for garnish chopped

For the Dressing

  • 2-3 tablespoons of lime juice 1-2 limes
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin

or instead of Cumin

  • 1 teaspoon Tajin seasoning adjust to taste
  • Salt and pepper to taste

Options!!!

  • 1/4 cup red bell pepper, de-veined, de-seeded, diced
  • 1/4 cup cucumber, de-seeded, diced
  • 1/2 jalapeno deveined, deseeded, finely diced
  • 1/4 cup Cotija cheese, crumbled
  • 1-2 stalks green onions, chopped for garnish

Instructions

For the Corn:

  • You can cook the corn however you like boil, grill or microwave. My method: Microwave corn, husk on for 3-3.5 minutes. When cool enough, shuck the corn. To char the corn, microwave for 2.5-3 minutes, shuck, and then using metal tongs, hold over open flame, rotating the corn until it is charred to your liking. It is not necessary to char, I like the added color and hint of smokiness.

For the Salad:

  • In a large bowl, combine the cooked and cooled corn, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
  • If you add red bell pepper or cucumbers, increase the amount of dressing to taste
  • In a small bowl, whisk together the lime juice, olive oil, garlic, cumin or Tajin seasoning, salt, and pepper until well combined.
  • Pour the dressing over the salad and gently toss to coat all the ingredients with the dressing.
  • Taste and adjust the seasoning if needed. Add more seasoning, lime juice, salt, or pepper according to your preference.
  • Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld.
  • Serve the salad chilled or at room temperature.