This Corn Tomato Avocado Salsa Salad is perfect for warm weather entertaining. Serve it as a dip for an appetizer, salsa on top of grilled chicken or fish, or as a salad. Casual summer dinners, barbecues and get togethers call for easy recipes that can be thrown together quickly with fresh in-season ingredients. I love warmer weather when casual dinners and gatherings just seem more apropos. Dinners are often made on the grill, and fresh, simple salads like today’s Corn Avocado Tomato Salad are served alongside.
Today’s recipe is a versatile one that can be served as a dip, salsa or salad. You might not think of this as a traditional salsa, which we typically think of as tomato-based. These days, salsas seem to be include just about any fruit or vegetable including corn, beans, mango, avocado, pineapple, cucumbers, and zucchini.
I first made this Corn Tomato Avocado Salsa Salad for Father’s Day a few years ago and intended to serve it on top of some grilled chicken, but ended up serving it as a salad instead. Of course, some people opted to eat it on top of their chicken too. Since then, I’ve made this as a dip for a fun party appetizer too.
This salad is full of fresh summer flavors and would be great if you have some fresh basil to toss in. Serve it as a dip, on top of grilled fish and chicken, in tacos, or as a salad like I did. It makes a great afternoon, poolside snack too!
Watch this video to see how easy this recipe is to make:
Corn Tomato Avocado Salsa Salad
Serve as a dip, salsa on top of grilled chicken or fish, or as a salad
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 cups corn kernels
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 red bell pepper finely chopped
- 1 avocado chopped
- 1 scallion minced
- 1/4 cup cilantro or basil leaves minced
- 1/2 jalapeno pepper seeded, minced
- 2 limes, juiced
- drizzle extra virgin olive oil
- 1/2 teaspoon ground cumin
- sea salt to taste
- fresh ground black pepper to taste
Instructions
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Heat oil in a large skillet. Add corn and garlic and saute until corn has a few brown spots. Transfer to a bowl and toss with remaining ingredients. Serve.
If you like this recipe, you might like:
Chipotle Black Bean Corn Tomato Avocado Salad
Mexican Corn Tomato Feta Salad
Sweet and Spicy Spiralized Cucumber Tomato Arugula Salad Recipe {Daniel Plan Recipe}
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The colors in this salad are so vibrant and gorgeous!
Thanks Christine – loving easy salads this summer!
So many delicious flavors in this salsa/salad! We fired up the grill for Fathers Day + a joint Birthday celebration for my husband, including two of his favorites-corn and grilled lobster tails 🙂 Definitely will be making this over the summer!
Maybe the difference comes in how you eat it? Salad with a fork and salsa scooped up with tortilla chips. I could see myself eating this both ways…or just by pouring the whole bowl into my mouth. Bet it tastes like summer!
What a perfect summer side dish!
Thanks Beth!
I would definitely eat this as salad or a salsa. Gorgeous!
I love corn salads Jeanette!! And cilantro mmm. Hand me a huge bag of chip please 🙂
Me too Karen – corn makes the perfect summer salad!
This was outstanding,by itself AND as a salsa style dip! I will be making some for our church get together this week! Thank you for sharing! I wasn’t able to put the stars in there, so FIVE stars!
Wow that corn avocado salad looks amazing, what a great idea. It sounds like a perfect summer salsa to have with company on a hot summers day enjoying it outside on the deck. Im definitely going to give this a try!
Thanks Ellen – I hope you enjoy this!
Not to be nitpicky, but I think you meant shallots and not scallions?
I actually used scallions, but shallots would be great too. Thanks for the suggestion.
Do u cool the corn first and serve salad cold?
You don’t have to cool the corn first. You can serve this room temperature or cold, either way is good.
I assume leftovers can’t be saved, the avocado will spoil correct? Thanks.
Avocado turns brown quickly, so if you make a batch of this, I would add just enough avocado to the portion you’re serving (you can always save half an avocado uncut in the fridge for the next day)
Help! The recipe doesn’t show up anymore and I want to make it!
The recipe is in the post. Sorry we had some technical problems today which have now been resolved.
This salsa is quick and easy to make. It’s colorful and most important, it’s really delicious!
Thanks for sharing Jeanette!
Thanks Bonnie – so glad you enjoyed this recipe. Thanks so much for leaving a comment and letting me know!
just tried it, absolutely love it. Even my husband love it too, thanks for your sharing.