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Corn, Avocado and Tomato Salad

Here’s a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.  Serves 4 to 6


  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro (I totally skip this because I'm anti-cilantro, but you're more than welcome to give it a spin!)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 1/2 cups fresh corn kernels (from about 5 ears)
  • 1 1/2 cups diced avocado (1/2-inch pieces)
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup finely diced red onion


  1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
  2. Add the corn, avocado, tomatoes, and onion and toss to mix.
  3. Serve at room temperature.


  • Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale — an indication that the corn was picked too early.
  • To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
  • To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
  • I usually make a double batch for serving at parties
  • I also tend to refrigerate it rather than serving it at room temp
I nabbed this one from here.