Corn, Tomato, & Avocado Salad

Corn, Tomato, & Avocado Salad is an explosion of Tex-Mex flavors and summertime textures, with fresh roasted corn, juicy tomatoes, creamy avocado, minced jalapeño, crumbled cotija cheese, and fresh cilantro in a zippy lime vinaigrette!
There’s something just magical about fresh corn on the cob. I have to admit, though, that I used to mostly avoid it because it was such a sticky, frustrating mess to husk. That all changed a couple of years ago when I discovered the easiest, tastiest, BEST way to cook fresh corn…no more silk sticking to everything in sight! And now I don’t hesitate to load up on fresh corn whenever it’s in season.
Today’s recipe is a twist on a Corn, Black Bean, & Tomato Salad that I’ve been making for years. But I always made that one with frozen corn…and lately I’ve been on a total cotija cheese kick…plus, what salad isn’t improved with the addition of avocado? So I decided to make a few changes, which resulted in this amazing, bursting-with-flavor Corn, Tomato, & Avocado Salad! It’s just the thing to carry you through the rest of the summer.
I think what makes this salad so tasty is all of its contrasting flavors and textures. You have the fresh corn kernels popping in your mouth with little bursts of sweetness. You have the juicy acidity of the plump tomatoes. You have the cool, creamy avocado. And then there’s the Tex-Mex contributions of zippy minced jalapeño, salty cotija cheese, zesty fresh cilantro, and a puckery lime dressing. Yes, this salad has something for everyone…and when you combine those somethings-for-everyone, they transform into something extraordinary!

For the dressing:
  • 1/3 cup fresh-squeezed lime juice, plus additional lime juice for coating avocado
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, finely minced
  • 1 1/2 teaspoon salt
  • Freshly ground black pepper
For the salad:
  • 4 ears fresh corn, roasted, shucked, & kernels sliced from cobs (about 3 1/4 cups kernels)
  • 1 pint grape tomatoes, halved
  • 2 fresh jalapeños, seeds & membranes removed and finely diced
  • 4 ounces cotija cheese, crumbled
  • 1/2 cup chopped fresh cilantro
  • 3 large, ripe avocados, diced & tossed in fresh lime juice
  1. Make dressing by whisking all ingredients together in a medium bowl until thoroughly incorporated, or shaking them in a jar with a tight-fitting lid. Set aside.
  2. Place the corn in a very large bowl. Add the tomatoes, jalapeños, cotija cheese, and cilantro to the bowl. Pour the dressing over the top and gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, gently stir in the diced avocado.
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