Fresh Corn, Tomato, and Avocado Salad with Chili Lime Vinaigrette
Published Jul 14, 2021•Updated Jul 09, 2022
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Celebrate all of the fresh flavors of summer including fresh corn, tomato, and avocado with this colorful Tex Mex-inspired Fresh Corn, Tomato, and Avocado Salad with Chili Lime Vinaigrette.
Back in February when the summer still felt uncertain, we purchased this monstrosity as insurance for summer fun. Fortunately, things are mostly open and we can go to the “real” pool, but the kids have still spent hours climbing and sliding in that jubilant way unique to kids in the backyard in late summer. To go along with all of our backyard fun there have been many simple summer meals outside, and this summer salad has made a frequent appearance. It comes together fast, as all good summer sides should. I know you’ll love it too!
A Summer Salad with 5 Minutes of Cooking
We often resist turning on the stove or oven in the hot summer months, but what if just five minutes at the stove resulted in summer corn that is perfectly sweet, lightly charred and smoky, and took this summer salad from ordinary to great? Trust me, it’s worth the extra step and skillet to clean.
The rest of this corn, tomato and avocado salad couldn’t be easier. It has a bit of a Tex Mex vibe from the chili lime vinaigrette. Not spicy, just super flavorful. Serve it with your favorite grilled meat (preferably some that’s been rubbed with Tex Mex Seasoning first).
This meal is:
- Colorful
- Easy
- Fast
- Fresh
- Gluten-Free
- Vegan
Shortcuts for This Meal
- Use frozen corn (defrost it and pat dry before adding to the hot skillet)
- Use store-bought salad dressing (just look for something with a Tex Mex vibe)
Ingredients
- Extra Virgin Olive Oil – I love the flavor of olive oil in this salad, but any neutral oil you have will work just fine – grapeseed, vegetable, or avocado oil.
- Corn – You can’t beat the flavor of fresh corn sliced right off the cobs, but as noted above, frozen corn kernels will work just fine as well.
- Tomatoes and Avocados – This salad is super simple, so be sure you get nice red, flavorful tomatoes, and avocados that are perfectly ripe (have a bit of give when pressed).
- Baby Arugula or Baby Spinach – Not necessary but to make this a more classic “green” salad, fold in a couple handfuls of baby arugula or baby spinach.
- Fresh Herbs and Minced Onion – These add a ton of flavor to the vinaigrette, but in a pinch, you can definitely skip them. Whisking the onion right into the vinaigrette helps to mellow out its flavor.
- Red or White Wine Vinegar – Either one will work. If you don’t have these on-hand, use whatever vinegar you have. I love this with apple cider vinegar as well which gives the dish a bit of sweetness.
- Lime Juice, Sugar, Salt – Balance out the flavor in the vinaigrette.
- Chili Powder – Be sure to use chili powder which is a blend of spices, not cayenne pepper (which is very spicy).
More Tex Mex Meals
- Instant Pot Tex Mex Chicken and Brown Rice Stew
- Tex Mex Stuffed Zucchini
- Tex Mex Burgers with Guacamole
- Slow Cooker Tex Mex Stuffed Peppers
- Mexican Pita Pizzas
- Sheet Pan Tacos
- Creamy Chicken Enchilada Casserole
- Sheet Pan Steak Fajitas
- Slow Cooker Carnitas Taco Salad
- Roasted Cauliflower Tacos
- Black Bean and Zucchini Enchiladas
- Baked Green Rice (Arroz Verde)
- Slow Cooker Chicken Carnitas
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Fresh Corn, Tomato, and Avocado Salad with Chili Lime Vinaigrette
Equipment
- Knife
- Cutting Board
- Skillet
- Mixing Bowl
- Whisk
Ingredients
Fresh Corn, Tomato, and Avocado Salad
- 1 Tbsp Extra Virgin Olive Oil
- 3 ears Fresh Corn, kernels sliced off the cobs
- 8 oz Cherry or Grape Tomatoes, halved
- 2 Avocados, sliced or chopped
- Baby Arugula or Baby Spinach, for serving (optional)
Chili-Lime Vinaigrette
- 3 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Red or White Wine Vinegar
- 1 Tbsp finely minced Fresh Herbs (like cilantro, basil, or chives)
- 1 Tbsp finely minced Onion (any type of onion will work)
- 2 tsp Lime Juice
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Chili Powder (not cayenne)
Instructions
- Heat a skillet with 1 Tbsp olive oil over medium-high heat. When the oil begins to shimmer, add corn and let it cook without stirring until lightly charred and golden brown, 5 to 6 minutes. Season with some salt. Stir gently for 2 to 3 more minutes until corn is tender.
- Transfer corn to a serving plate. Add tomatoes and avocados.
- Whisk together all ingredients for the vinaigrette. Drizzle over vegetables and stir gently to coat.
- Serve vegetables over baby arugula or baby spinach.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
