Fresh Corn Tomato Avocado Lime (Printable Version)

Vibrant mix of sweet corn, juicy tomatoes, creamy avocado with zesty lime dressing.

# The Ingredients You'll Need:

→ 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

# Step-by-Step Instructions:

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

# Additional Tips::

01 -
  • It tastes like summer captured in a bowl, with no actual cooking skills required.
  • Your guests will think you spent hours on it when you knocked it together in fifteen minutes.
  • The combination of textures keeps things interesting—creamy, crisp, juicy, all at once.
02 -
  • Slice your avocado last, right before dressing, or it'll brown and turn gray no matter how beautiful it looked a minute ago.
  • If you're making this ahead for a crowd, dress it literally as people are arriving, not an hour early.
03 -
  • If you're cooking corn fresh, salt the water generously—this seasons the kernels from the inside out.
  • The moment you cut into an avocado is when the clock starts ticking, so practice your knife skills or just use a spoon to scoop the flesh straight from the skin.
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