Tomato Avocado Corn Salad

4.54 from 39 votes

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Tomato Avocado Corn Salad is an easy and delicious, Southwest flavored salad that’s great for summer barbecues or a fresh and healthy vegetarian dinner!

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Tomato Avocado Corn Salad with chickpeas and feta in a white bowl. A bowl of vinaigrette behind the salad.

There’s no better time to make salads with corn and tomatoes than in the summer! Of course you can get frozen corn year round, but there’s something special about fresh, in season, sweet corn.

As for tomatoes, I find them almost inedible except in the summer. They’re usually flavorless and have an odd mealy texture unless you buy them when they’re in season, or just get lucky.

Since both are in their prime I knew I had to make a new salad using both, hence, this Tomato Avocado Corn Salad. The salad will be a great side dish alongside your favorite grilled protein, but can also be a main dish thanks to the protein and healthy fats from the chickpeas and avocado.

ingredients used to make Tomato Avocado Corn Salad on a sheet pan.

Ingredients For Tomato Avocado Corn Salad

  • fresh corn
  • cherry tomatoes
  • avocado
  • jalapeño
  • can of chickpeas
  • red onion
  • feta
  • cilantro
  • lime
  • honey
  • chili powder and ground cumin
  • olive oil
closeup photo of Tomato Avocado Corn Salad.

How to Make Tomato Avocado Corn Salad

Start by grilling the corn for the salad. Grilling corn takes approximately 10 minutes and then you’ll want to let it cool enough so that you can handle it. Cut the kernels off of the cob and add them to a large serving bowl.

Add the tomatoes, jalapeño, chickpeas, onion, feta, cilantro and avocado to the salad. To help keep the avocado from browning so quickly I toss it in a little lime juice before adding it in with the other ingredients.

The final step is to make the Southwest flavored vinaigrette. In a small jar with a lid add the lime juice, honey, chili powder, cumin, salt, pepper and olive oil. Put on the lid, shake until it’s combined, and then pour it over the salad. Gently toss everything together and give it a taste. Adjust the seasoning as you see fit. You may need extra salt or an extra drizzle of honey if you want the salad to be a little sweeter.

Tomato Avocado Corn Salad in white serving bowl with a wooden spoon in it. A bowl of vinaigrette and half of a lime are behind the salad bowl.

The Best Way to Cut Corn Off the Cobb

I’ve seen so many different ways to cut corn off the cobb and to be honest I’ve found that most of them are excessive or they just leave you with a big mess and extra dishes to wash.

My favorite method simply uses your cutting board and a chef’s knife. Unfortunately a pairing knife won’t work very well. While many recipes tell you to stand the corn up vertically, I find that this makes a bigger mess.

Instead, lay the corn flat on a cutting board. Use your chef’s knife to cut down the side of the cob to remove the kernels. Continue to rotate the corn cutting off the kernels until they’ve all been removed. That’s all there is to it! No mess, fancy tools or extra dishes to wash.

wooden spoon scooping up some of the Tomato Avocado Corn Salad.

What to Serve with Tomato Avocado Corn Salad

Tomato Avocado Corn Salad in a serving bowl with a wooden spoon in it.

Frequently Asked Questions

Can the salad be made ahead of time?

The salad is best if it’s made the same day you plan to serve it. The avocado will likely brown if made a day in advance. If this doesn’t bother you, then it’s ok to make it the day before serving.

Can I use frozen corn?

Yes. Simply defrost the corn before adding it to the salad. You’ll need approximately 2 cups. For extra flavor trying using frozen fire roasted corn.

What can I use instead of feta?

Try using queso fresco or cotija cheese instead of feta. If you want to make the salad vegan, omit the cheese and substitute the honey with maple syrup.

Tomato Avocado Corn Salad with chickpeas and feta in a white bowl

More Corn Salad Recipes

4.54 from 39 votes

Tomato Avocado Corn Salad

Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 4 -6 servings
This easy and delicious, Southwest flavored salad is great for summer barbecues or a fresh and healthy vegetarian dinner!
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Ingredients 

Salad

  • 3 ears of corn, grilled and kernels cut off of cobs
  • 2 cups halved cherry tomatoes
  • 1 avocado, peeled and diced
  • 1 jalapeño, seeded and finely chopped
  • 15 ounce can chickpeas, rinsed and drained
  • 1/3 cup diced red onion
  • 1/2 cup crumbled feta
  • 3 tablespoons chopped cilantro

Vinaigrette

  • Zest and juice of a lime, 2 tablespoons juice
  • 1 tablespoon honey
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  • Kosher salt and fresh ground black pepper to taste

Instructions 

  • Grill the corn, cool and cut the kernels off of the cobs. Place the kernels in a large serving bowl.
  • Add the tomatoes, avocado, chickpeas, jalapeño, red onion, feta and cilantro into the bowl with the corn.
  • In a jar with a lid or a bowl add all of the ingredients for the vinaigrette. Shake or whisk until combined and then pour over the salad. Gently stir the salad together and taste for seasoning. Adjust as needed and serve.

Video

Nutrition

Calories: 232kcalCarbohydrates: 29gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 11mgSodium: 232mgFiber: 7gSugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. Tracy says:

    Made this for dinner tonight. Absolutely delicious! So many flavors and textures going on ๐Ÿ˜‹. Definitely going in the make again file. Thank you for sharing.

    1. Danae says:

      Thanks for trying the salad Tracy, glad you enjoyed it!