Fresh Corn, Tomato, and Avocado Salad with Chili Lime Vinaigrette

5 from 2 votes

Fresh Corn, Tomato, and Avocado Salad with Chili Lime Vinaigrette

Celebrate all of the fresh flavors of summer including fresh corn, tomato, and avocado with this colorful Tex Mex-inspired salad. Tangy chili-lime vinaigrette brings it all together.

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Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: Tex Mex

Keyword: BBQ, bbq side dish, corn recipe, easy side dish, potluck recipe, summer, summer salad

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Knife
Cutting Board
Skillet
Mixing Bowl
Whisk

Ingredients

Fresh Corn, Tomato, and Avocado Salad

1 Tablespoon Extra Virgin Olive Oil
3 ears Fresh Corn, kernels sliced off the cobs
8 ounces Cherry or Grape Tomatoes, halved
2 Avocados, sliced or chopped
Baby Arugula or Baby Spinach, for serving (optional)

Chili-Lime Vinaigrette

3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Red or White Wine Vinegar
1 Tablespoon finely minced Fresh Herbs (like cilantro, basil, or chives)
1 Tablespoon finely minced Onion (any type of onion will work)
2 teaspoons Lime Juice
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Chili Powder (not cayenne)

Instructions

Heat a skillet with 1 Tablespoon 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