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!
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 For Tomato Avocado Corn Salad
- fresh corn
- cherry tomatoes
- can of chickpeas
- red onion
- chili powder and ground cumin
- olive oil
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.
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.
What to Serve with Tomato Avocado Corn Salad
- chimichurri grilled chicken
- chipotle lime grilled chicken
- chipotle maple grilled salmon
- green chile turkey burgers with guacamole and pickled red onions
- shrimp tacos with avocado salsa verde
Frequently Asked Questions
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.
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.
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.
More Corn Salad Recipes
- blueberry corn feta salad
- black bean and corn salsa salad
- grilled zucchini corn tomato salad
- peach tomato and corn panzanella
- Mexican street corn salad
- garden fresh corn 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
- 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
- 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.
Amount Per Serving: Calories: 232Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 11mgSodium: 232mgCarbohydrates: 29gFiber: 7gSugar: 9gProtein: 8g