🌽🥑🍅 Corn Avocado Tomato Salad 

A refreshing, colorful salad that’s perfect for summer meals, potlucks, barbecues, or a quick healthy lunch.

📝 Ingredients (Serves 4)

For the Salad

• 2 cups corn kernels
  (fresh grilled, boiled, or frozen & thawed)

• 1 large ripe avocado, diced

• 1–1½ cups cherry or grape tomatoes, halved

• ¼ cup red onion, finely diced

• ¼ cup fresh cilantro, chopped

• 1 jalapeño, seeded & diced (optional for heat)

For the Dressing

• 2–3 tbsp olive oil

• Juice of 1 fresh lime

• 1 clove garlic, minced

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ¼ tsp cumin (optional but delicious)

🥗 Directions

1. Prep the corn

• Fresh corn:
  Boil 4–5 minutes OR grill 8–10 minutes for char. Cut kernels off the cob.

• Frozen corn:
  Thaw and pat dry.

• Canned corn:
  Drain well (use only in a pinch).

2. Combine the salad ingredients

In a large mixing bowl, add:

• Corn

• Tomatoes

• Avocado

• Red onion

• Cilantro

• Jalapeño (if using)

3. Make the dressing

Whisk together:

• Olive oil

• Lime juice

• Garlic

• Salt

• Pepper

• Cumin (optional)

4. Toss gently

Pour the dressing over the salad. Mix lightly so the avocado stays in chunks.

5. Serve

Enjoy right away.
Or chill for 10–15 minutes to let flavors meld.

⭐ Q&A Section

Q1: Can I make this salad ahead of time?

A: Yes — but add the avocado just before serving to prevent browning. The rest of the salad can be prepared 6–8 hours ahead.

Q2: How do I store leftovers?

A: Store in an airtight container up to 1 day.
Add a squeeze of lime to keep the avocado fresher.

Q3: What can I add to make it a full meal?

Try adding:

• Black beans or chickpeas

• Grilled chicken

• Quinoa

• Shrimp

• Cotija or feta cheese

Q4: Can I make this without cilantro?

A: Absolutely. Replace with:

• Basil (gives an Italian vibe)

• Parsley

• Green onion

Q5: What can I use instead of lime?

A: Lemon juice works well.
White wine vinegar or apple cider vinegar also works in small amounts.

Q6: Is this recipe gluten-free and vegan?

A: Yes! It’s naturally gluten-free, dairy-free, and vegan.

Q7: Can I use canned tomatoes?

A: Not recommended — they’re too soft and watery. Fresh cherry or grape tomatoes work best.

Q8: How do I make it spicy?

Try adding:

• More jalapeño

• A pinch of chili flakes

• A diced serrano pepper

• A dash of hot sauce in the dressing.