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summer salad in a black bowl
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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 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Tex Mex
Keyword: BBQ, bbq side dish, corn recipe, easy side dish, potluck recipe, summer, summer salad
Servings: 4
Calories: 270kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.00


  • Knife
  • Cutting Board
  • Skillet
  • Mixing Bowl
  • Whisk


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)


  • Heat a skillet with 1 Tbsp Extra Virgin 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, avocados, and fresh herbs.
  • Whisk together all ingredients for the vinaigrette. Drizzle over salad.
  • Serve salad on its own or over a bed of baby arugula or baby spinach.


Calories: 270kcal | Carbohydrates: 12g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 304mg | Potassium: 641mg | Fiber: 8g | Sugar: 3g | Vitamin A: 744IU | Vitamin C: 20mg | Calcium: 21mg | Iron: 1mg