Corn Salad with Avocado and Tomatoes
The whole point of this salad is balance rather than complexity. Rich, creamy avocado meets sharp lime juice on purpose: the citrus cuts through the fat and keeps the dish from feeling heavy, while fresh cilantro adds a grassy bite. Sweet corn and juicy cherry tomatoes round it out, and since nothing is cooked, the vegetables stay crisp and vivid.
The pairing comes from the Tex-Mex cooking of the southern United States, where fresh corn and avocado are everyday staples. Serve it as a light standalone dish or a side for grilled meat.
A few practical points. Cut the avocado last and toss it with the dressing right away, since contact with lime slows the browning. Not everyone likes cilantro; swap in parsley or basil if it isn’t for you. Most important, don’t dress the salad in advance: within an hour or two the avocado and tomatoes weep and the crunch is gone, so eat it soon after it’s made.
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Ingredients
Instructions
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper to make the dressing.
Add the corn kernels, finely diced avocado, quartered cherry tomatoes, and finely chopped red onion to the dressing.
Toss well and serve at room temperature.
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