Recipe

This corn and tomato salad with avocado is packed with flavor and the perfect side dish for any protein.

Whether you have grilling plans or it's too hot to cook over a stove, this 5-minute recipe for tomato corn salad makes a light and satisfying option to serve with dinner.

Fresh Tomato and Corn Salad

Laura fuentes holding a skillet of food standing in front of a blue door

The fresh flavors of corn and tomato salad with creamy avocado and a sweet and tangy basil dressing make this recipe one of my favorite sides for kabobs. It's the kind of salad you want to serve on hot summer days, and it’s super easy to prepare with a few ingredients.

Ingredients

This salad calls for sweet corn (canned or frozen), cherry tomatoes (chopped Roma or heirloom tomatoes also work), cucumber, avocado, and shallots. For the dressing, you’ll need fresh basil, olive oil, lime juice, honey, salt, and pepper. I also like to include Boston bibb lettuce to serve this salad.

How to Make Corn and Tomato Salad

Check the video below and the following steps to see how easy this salad is to make:

Make the dressing.
Shake the dressing ingredients in a lidded jar.
Make the salad.
Combine the corn, tomatoes, cucumber, avocado, and shallot in a large bowl and drizzle with the dressing. Toss to combine.
Serve.
Use the outer lettuce leaves to build a ‘cup’. Scoop some of the corn and tomato salad into the cup and enjoy!

Laura’s Favorite Recipe Variations

If you want to bring more flavor and volume, add or exchange some of the ingredients for any of these:

1 cup chopped red bell pepper
½ cup chopped red onion
¼ cup cilantro (instead of basil)
½ cup feta cheese

What to Serve with Corn and Tomato Salad

This salad is a terrific side for grilled chicken kabobs, grilled beef kabobs, pan-seared chicken breasts, and Italian turkey burgers.

Always See My Recipes In Google

Corn and Tomato Salad Recipe

Servings: 6

Prep Time: 15

Total Time: 15

This corn and tomato salad with avocado is packed with flavor and the perfect side dish for any protein.

5 from 25 votes

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Watch how it’s made:

Ingredients

For the dressing:

¼ cup fresh basil, minced
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper

For the salad:

14- ounce can corn, drained and rinsed
1- pint cherry tomatoes, halved
1 cup cucumber, peeled, seeded, and chopped
1-2 avocados, peeled and diced
2 shallots, minced
1 Boston bibb lettuce, washed, leaves separated

Instructions

Make the dressing:

Add the basil, olive oil, lime juice, honey, salt, and black pepper to a lidded jar. Seal the lid and shake to combine.

Make the salad:

In a large bowl, add the corn, tomatoes, cucumber, avocado, and shallot. Drizzle the dressing over the salad and toss to combine.
Layer one lettuce leaf over another to create a ‘cup’.
Serve the corn and tomato salad in the lettuce cups.

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