Summer Corn Tomato Avocado (Printable version)

Sweet corn, juicy tomatoes, creamy avocado with lime dressing; a fresh and vibrant summer dish.

# What You'll Need:

→ Vegetables

01 - 2 cups fresh corn kernels (about 3 ears, or use thawed frozen corn)
02 - 1 cup cherry tomatoes, halved
03 - 1 ripe avocado, diced
04 - 1/4 cup red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lime juice (about 1 lime)
08 - 1/2 teaspoon honey or agave syrup
09 - 1/2 teaspoon Dijon mustard
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - If using fresh corn, bring a pot of salted water to a boil. Add corn kernels and cook for 2 minutes, then drain and cool. If using frozen corn, thaw and drain well.
02 - In a large bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
03 - In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and gently toss to combine.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 15 minutes for enhanced flavor.

# Expert Tips:

01 -
  • Ready in just 20 minutes from start to finish
  • No cooking required if using frozen corn
  • Vegetarian and gluten-free
  • Perfect balance of sweet, tangy, and creamy flavors
  • Showcases the best summer produce
02 -
  • Cut corn off the cob in a large, shallow bowl to catch all the kernels
  • Use a serrated knife for cleaner cuts on tomatoes
  • Roll your lime on the counter with firm pressure before juicing to extract more juice
  • Add avocado last to prevent browning
  • For a smoky flavor, grill the corn instead of boiling it
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