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    Home » Recipes » Appetizers & Side Dishes

    Corn, Tomato & Avocado Salad

    Published: Sep 2, 2018 · Modified: Aug 27, 2021 by In Fine Taste · This post may contain affiliate links

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    white bowl full of corn tomato avocado salad

    I have a little raised garden bed in my backyard where five things are growing; basil, oregano, two kinds of thyme and the tiniest tomatoes imaginable. Here in Las Vegas I haven’t had much luck gardening, but I’m enchanted by my little planter. Corn, tomato, avocado salad combines fresh corn on the cob and avocados, with ingredients from my planter.

    basil and tomatoes growing

    Garden Fresh

    I think the basil and tomatoes taste extra good ‘cause they came from my backyard! There's nothing like summer salads with garden fresh ingredients.

     

    rack with white bowl of corn, tomato, avocado salad and fixings.

    Do you like Mexican Corn Salad?

    If you like Mexican corn salad, or Mexican street corn salad, you'll love our corn, tomato and avocado salad. I like this corn salad for its simple ingredients and fresh taste.

    How to cook the corn

    Submerge corn in boiling water with ½ teaspoon salt. Boil for two minutes then remove corn from water. When cooled, slice corn off cob. 

    The dressing makes the salad

    In my experience, the dressing is what makes a salad a stand out. Corn, tomato and avocado salad is complemented by the delicious blend of lime, olive oil, vinegar, herbs and spices. Grab the taste of summer one more time while you can!

    Enjoy!

    Dianna

    Try these fresh summer recipes!

    • Mediterranean Salad
    • Lemon, Orange, Banana Ice Cream.
    • Jalapeno Potato Salad
    • Peaches and Cream Popsicles
    • Strawberry Spinach Salad

    Don't forget to pin this recipe for later! You can also follow us on Pinterest here!

    Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE!

    rack with white bowl of corn, tomato, avocado salad and fixings.

    Corn, Tomato & Avocado Salad

    A summery blend of corn, tomatoes, green onion, basil and avocado tossed in a tangy vinaigrette.
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    Course: Salads
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 2 minutes
    Total Time: 32 minutes
    Servings: 6 (¾ cup) servings
    Calories: 161kcal
    Author: Dianna--In Fine Taste

    Ingredients

    • 4 cobs corn
    • 2 cups grape tomatoes
    • 2 green onions sliced thin
    • 5 basil leaves cut into *chiffonade strips (*see "Tips & Tricks" section)
    • 1 avocado diced
    • 1 jalapeño diced (optional)

    FOR DRESSING

    • ¼ cup olive oil
    • 2 tablespoons red wine vinegar
    • 1 lime juiced
    • 1 teaspoon Tony Chacere's Cajun Seasoning (or ½ teaspoon salt and ½ teaspoon pepper)
    • ¼ teaspoon salt
    • ½ teaspoon pepper
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    Instructions

    • Make dressing by combining olive oil, vinegar, lime juice and seasonings. Set aside.
    • Shuck corn. Heat a pot of water that would cover 4 corn cobs. Heat water until boiling then place cobs in water and boil covered about 2 minutes. when cooled, cut kernels off cobs and place in large bowl.
    • Add halved grape tomatoes, green onion, basil, avocado and jalapeño (optional). Toss dressing gently with ingredients and let marinade 3-4 hours for flavors to combine. Toss before serving.

    Nutrition

    Serving: 1/2 cup | Calories: 161kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 207mg | Fiber: 4g | Sugar: 4g
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    originally published September 2, 2018

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