Looking for something fresh, colorful, and super easy to make? You’re going to love this Corn, Avocado & Cherry Tomato Salad! It’s full of juicy tomatoes, creamy avocado, sweet corn, and just the right kick of spice. This salad is perfect as a side dish or even on its own for a light meal. It’s one of my go-to recipes when I want something tasty and healthy without a lot of fuss.
Method in Detail
Roast the Corn
Start by preparing your corn. Preheat your oven to 400°F (200°C). Place the corn cobs on a baking tray and drizzle them with 1 tablespoon of olive oil. Sprinkle a bit of salt and pepper over the top to season. Then, place the tray in the oven and roast the corn for about 10 minutes. You’re looking for a light golden color on the kernels they should be slightly roasted but still juicy. Roasting brings out a sweet, toasty flavor that makes the salad extra tasty. Once done, take the tray out of the oven and let the corn cool down a bit so it’s easier to handle.
Make the Dressing
While the corn is cooling, it’s time to mix up your dressing. In a large mixing bowl, add the zest and juice of one fresh lime. Then, finely grate a small garlic clove and add it to the bowl along with 1 teaspoon of salt, 1/4 teaspoon of black pepper, and the remaining 2 tablespoons of olive oil. Whisk everything together using a small whisk or even a fork. This zesty dressing adds a bright and tangy flavor that ties all the ingredients together beautifully.
Cut the Corn Off the Cob
Once the corn has cooled enough to handle, stand each cob upright on a cutting board and use a sharp knife to slice the kernels off from top to bottom. Try to keep your hand steady and go slowly this helps prevent the kernels from scattering everywhere. The goal is to get nice, plump kernels that stay mostly whole.
Mix It Up
Now, take your freshly cut corn and add it to the bowl with the dressing. Toss in the finely chopped red bell pepper as well. Stir everything well so that the corn and pepper are evenly coated with the lime and garlic dressing. This step allows the flavors to start soaking in.
Add the Good Stuff
Next, gently fold in your chopped avocado, thinly sliced red onion, diced cucumber, chopped cherry tomatoes, and finely chopped jalapeño. Mix everything slowly and carefully. You want the salad to stay chunky and colorful, so try not to mash the avocado. Using a soft spatula or large spoon can help keep everything intact.
Top It Off
Finally, it’s time to add the finishing touches. Drizzle the salad with 2 tablespoons of sour cream. It adds a creamy tang that balances the freshness of the vegetables. Then, sprinkle 1/4 cup of shelled hemp seeds over the top for a little nutty crunch and a boost of nutrition. Finish by scattering freshly chopped coriander (also called cilantro) for that pop of green and a burst of herb flavor. Serve right away or chill slightly before eating.
Necessary Tools
- Baking tray
- Knife and chopping board
- Large mixing bowl
- Small whisk or fork
- Measuring spoons
- Spoon or spatula for mixing
Corn, Avocado & Cherry Tomato Salad
Cuisine: AmericanDifficulty: Easy4
servings15
minutes10
minutes25
minutesIngredients
6 corn cobs
3 tbsp olive oil
Zest and juice of 1 lime
1 small clove garlic, finely grated
1 tsp salt
1/4 tsp black pepper
1 small red bell pepper, finely chopped
1 avocado, finely chopped
200g cherry tomatoes, chopped
1/2 cucumber, diced
1/2 small red onion, thinly sliced
1 small jalapeño, finely chopped
1/4 cup Linwood Shelled Hemp (or any shelled hemp seeds)
2 tbsp sour cream
2 tbsp chopped fresh coriander (a.k.a. cilantro)
Directions
- Roast the Corn: Place the corn cobs on a baking tray. Drizzle with 1 tablespoon of olive oil and season with a bit of salt and pepper. Roast in the oven at 400°F (200°C) for about 10 minutes or until lightly golden. Let them cool a bit.
- Make the Dressing: In a large bowl, whisk together the lime zest and juice, grated garlic, salt, black pepper, and the remaining 2 tablespoons of olive oil.
- Cut the Corn Off the Cob: Once the corn has cooled a bit, carefully cut the kernels off with a knife. Be gentle and work slowly so the kernels don’t go flying everywhere!
- Mix It Up: Add the corn and chopped red bell pepper to the dressing in the bowl. Stir it all up to coat the veggies.
- Add the Good Stuff: Gently fold in the avocado, sliced red onion, jalapeño, cherry tomatoes, and cucumber.
- Top It Off: Drizzle with sour cream, sprinkle with hemp seeds, and top with fresh coriander.
Notes
- Be careful when cutting the corn off the cob use a sharp knife and go slowly to avoid cutting yourself or making a mess.
- Don’t overmix the salad once you add the avocado. Stir gently to keep everything nice and chunky, not mushy.
- Add the sour cream just before serving so it stays creamy and doesn’t water down the salad.
- If making ahead, chop everything but add avocado and dressing at the last minute to keep it fresh and bright.
Serving Suggestions
- Serve this salad cold or at room temperature.
- It goes great with grilled chicken, burgers, tacos, or even fish.
- Want to make it a meal? Add some cooked quinoa or grilled tofu!
- You can also scoop it with tortilla chips for a chunky salsa-style snack.
Fun Fact
Did you know corn is actually a type of grass? And avocado is a fruit yes, really! This salad is basically a garden party in a bowl.
Conclusion
There you have it an easy, colorful, and delicious Corn, Avocado & Cherry Tomato Salad! It’s full of flavor, quick to prepare, and perfect for any occasion. Whether you’re packing it for a picnic, serving it at a barbecue, or enjoying it at home, this salad is sure to make everyone smile. Try it once, and it might just become your new favorite!
