This corn tomato avocado salad is fresh, vibrant, and super easy to throw together—perfect for a healthy and delicious lunch. And it’s also great for BBQs, picnics, and potlucks.
Why This Recipe Works
This corn tomato avocado salad is one of my favorite summer salads. It’s an easy and refreshing salad that is perfect for any occasion. And it’s ready in no time.
I just love the combination of sweet corn, creamy avocado, and juicy tomatoes, all tossed with a zesty lime dressing. It’s the ultimate go-to for those days when you want something light, fresh, and bursting with flavor.
The sweet, crisp corn adds a delightful crunch and a touch of natural sweetness that contrasts perfectly with the creamy, rich avocado. The juicy and tangy tomatoes add freshness and a lot of flavor.
For the dressing, I used an easy combination of fresh lime juice, olive oil, sweet and smoked paprika powder, cumin, and a splash of maple syrup. And of course a sprinkle of salt and pepper. The lime adds a zesty brightness and is the final touch that makes this salad taste amazing.
This salad is incredibly versatile and easy to make. It’s perfect for a quick lunch, a side dish at a BBQ, or even a light dinner. The ingredients are simple and readily available, making it a breeze to whip up whenever you’re craving something fresh and tasty.
Nutritionally, this salad is a winner too. It’s packed with healthy fats from the avocado and fiber and vitamins from the corn and tomatoes.
So, go ahead and give this corn avocado tomato salad a try. I’m sure you will love it just as much as we do around here! It’s a real winner!
Ingredients & Substitutions
- Corn – I used two corn cobs.
- Tomatoes – cherry tomatoes. You could also replace them with diced, larger tomatoes. But cherry tomatoes are my first choice as they are more flavorful.
- Red Onion
- Avocado – make sure the avocados are perfectly ripe.
- Cilantro – use freshly chopped cilantro.
- Cucumber – English cucumber.
- Lime – use fresh lime for the dressing.
- Spices – I used sweet paprika, smoked paprika, and cumin for the dressing.
- Vinegar – white wine vinegar.
- Olive Oil
- Maple Syrup
How To Make This Recipe
1. Step: Evenly rub or spray the corn cobs with olive oil. Place them in the basket of an air fryer and sprinkle them with salt and pepper. Cook them in the air fryer for 12 minutes at 370 degrees.
2. Step: Dice the avocado.
3. Step: Then cut the cherry tomatoes into halves and roughly dice the cucumber.
4. Step: Finely chop the red onion and the cilantro.
5. Step: Then, make the dressing. Start by juicing the lime.
6. Step: Then, place all ingredients for the dressing in a small bowl and stir well.
7. Step: Once the corn cobs are done in the air fryer, use a sharp knife to cut the corn off the cob. Cut it into large chunks.
8. Step: Place all ingredients for the salad in a large bowl.
9. Step: Add the dressing and stir well. Serve with tortilla chips.
Tips & Tricks
- You could also prepare the corn cobs on the grill instead of using an air fryer. But I love using my air fryer for corn on the cob. It has become one of my favorite kitchen tools.
- The corn avocado tomato salad is awesome on its own, but it’s also great filling for tacos and burritos.
Storing
Unfortunately, avocados don’t last very long. Stored in an airtight container in the fridge, this salad will keep fresh up to 2 days.
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I Love To Hear From You!
I hope you like this corn tomato avocado salad as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Corn Tomato Avocado Salad
Equipment
- 1 air fryer
- 1 large bowl
- 1 chopping board
- 1 kitchen knife
Ingredients
For the Salad:
- 2 cobs of corn
- 2 cups cherry tomatoes, cut into halves
- 1/2 red onion, finely diced
- 2 avocados, diced
- 1/2 cup cilantro, chopped
- 1/2 cucumber
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- black pepper
- 1/2 teaspoon sweet paprika powder
- 1/2 teaspoon smoked paprika powder
- 1/2 teaspoon ground cumin
- 1 tablespoon white wine vinegar
- 1 splash maple syrup
- 2 tablespoons water
Instructions
- Evenly rub or spray the corn cobs with olive oil. Place them in the basket of an air fryer and sprinkle them with salt and pepper. Cook them in the air fryer for 12 minutes at 370 degrees.
- Dice the avocado.
- Then cut the cherry tomatoes into halves and roughly dice the cucumber.
- Finely chop the red onion and the cilantro.
- Then, make the dressing. Start by juicing the lime.
- Then, place all ingredients for the dressing in a small bowl and stir well.
- Once the corn cobs are done in the air fryer, use a sharp knife to cut the corn off the cob. Cut it into large chunks.
- Place all ingredients for the salad in a large bowl.
- Add the dressing and stir well. Serve with tortilla chips.
Notes
- You could also prepare the corn cobs on the grill instead of using an air fryer. But I love using my air fryer for corn on the cob. It has become one of my favorite kitchen tools.
- The corn avocado tomato salad is awesome on its own, but it’s also great filling for tacos and burritos.
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