Fresh Corn Tomato Avocado Salad

This vibrant corn tomato avocado salad highlights everything I love about easy summer cooking fresh flavors bold colors and a beautiful crunch in every bite It is quick nourishing and feels like the best way to celebrate ripe produce The juicy sweet corn pairs so well with creamy avocado and tangy lemon for an irresistible side or light lunch

I first made this for a backyard dinner when I had little time but wanted something fresh All my friends went back for seconds and now it is my go to for easy entertaining

Ingredients

• Corn kernels: Bring a touch of sweetness and color Use freshly steamed corn on the cob for the best flavor or choose frozen in a pinch
• Avocado: Gives creaminess and healthy fats Look for fruit that yields slightly to gentle pressure and has rich green flesh without browning
• Persian cucumbers: Add crunch and remain crisp Choose small firm cucumbers without blemishes
• Cherry tomatoes: Contribute juiciness and a slight tartness Halve them for best texture and go for varieties with deep color and shiny skins
• Red onion: Gives mild sharpness and color Look for onions with tight shiny skins and avoid any with soft spots
• Extra virgin olive oil: Adds richness and brings the ingredients together Use a good quality cold pressed oil for best taste
• Fresh lemon juice: Lifts and balances the richness of the avocado Squeeze the lemon just before adding for bright fresh flavor
• Kosher salt and fresh black pepper: Awaken all the flavors Use flaky salt and crack the pepper fresh if possible for extra punch

Step-by-Step Instructions

Steam the Corn:

Steam corn kernels in a basket or microwave until just tender This usually takes around five minutes on the stove Use a fork to test for doneness—corn should be juicy and pop in your mouth Allow it to cool briefly so it does not wilt the other ingredients

Prep the Ingredients:

Dice avocado cucumbers and onion Chop tomatoes in half Lay them out in a single layer on a paper towel to catch any excess moisture which keeps the salad crisp

Combine in a Large Bowl:

Add cooled corn to a bowl with all chopped ingredients Toss gently to mix well Use a broad spoon to avoid breaking up the avocado pieces

Dress and Season:

Drizzle freshly squeezed lemon juice and olive oil evenly over the mix Sprinkle with salt and pepper Stir gently once or twice to coat everything without over mixing Taste and adjust seasoning if needed

Serve Immediately:

Serve right away for the best texture and flavor The salad is brightest and most delicious when all the vegetables are freshly tossed

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I always look forward to the burst of juicy corn paired with avocado My youngest niece loves helping with the tomato slicing and it has become our little summer tradition to make this salad before we eat outside together

Storage Tips

Store leftovers in an airtight container in the fridge for up to twenty four hours The avocado may brown but a fresh squeeze of lemon before serving helps keep it looking good Give the salad a gentle toss before eating to distribute any juices that collect at the bottom

Ingredient Substitutions

You can swap Persian cucumbers for English or even standard cucumbers just remove large seeds If you are out of cherry tomatoes use any ripe tomato and chop it small Avocado is essential for creaminess but diced mango makes a fun fruity variation

Serving Suggestions

Enjoy this salad alongside grilled chicken shrimp or tofu for a complete meal It also makes a great taco or burrito topping If you love crunch sprinkle a few roasted pepitas or sunflower seeds just before serving

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This salad is a beautiful celebration of summer produce and will bring brightness to your table Just remember fresh is best enjoy!

Frequently Asked Questions

→ Can I prepare this salad ahead of time?

While best served fresh, you can prepare components ahead of time. Steam the corn and chop vegetables, storing separately in the refrigerator. Add the avocado and dressing just before serving to prevent browning and maintain optimal texture.

→ What can I substitute for Persian cucumbers?

English cucumbers make an excellent substitute as they're similarly thin-skinned and seedless. Regular cucumbers work too, but consider peeling them and removing the seeds for better texture.

→ How can I tell if my avocado is perfectly ripe?

A perfectly ripe avocado yields slightly to gentle pressure but isn't soft. Remove the stem nub - if it comes away easily and shows green underneath, it's ready to use. Brown indicates overripe, while difficult removal suggests it needs more time.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw completely and pat dry before adding to the salad. While fresh corn offers the best sweet flavor, quality frozen corn is a convenient year-round alternative.

→ What main dishes pair well with this salad?

This versatile salad pairs beautifully with grilled proteins like chicken, fish, or shrimp. It also complements Mexican dishes like tacos or enchiladas, and works well alongside burgers or sandwiches for a fresh contrast.

→ How long will leftovers keep in the refrigerator?

Leftovers will keep for about 24 hours, though the avocado may brown slightly and the vegetables will release moisture. For best results, consume within a day of preparation.