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. To adjust the servings in this recipe, click on the number next to servings.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: Tex Mex
Keyword: BBQ, bbq side dish, corn recipe, easy side dish, potluck recipe, summer, summer salad
Servings: 4
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 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.
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