Zesty Corn and Tomato Salad with avocado and lemon herb dressing. This refreshing side dish is packed with fresh flavors and is the perfect accompaniment to all your summer main dishes!
I’m constantly seeking new ways to spruce up my weeknight dinners, and this corn and tomato salad came to me like a vision from heaven.
Similar to my Avocado Salad, Cucumber Tomato Salad, and Mediterranean Chickpea Salad, we’re combining fresh ingredients for a big burst of vibrant color and flavor.
Fresh tomatoes and corn pair magically together for a sweet and tangy dance of freshness. The easy lemon dressing adds so much spunk to the salad that I plan to use it on all my summer salads moving forward!
This perfect summer side dish is ready in just a few minutes of prep time and is easy to customize with your favorite fresh produce and herbs!
Let’s dive into the details!
Ingredients for Corn and Tomato Salad:
Cherry Tomatoes: Bright, subtly sweet and tangy, juicy tomatoes bring big bursts of freshness to any corn salad recipe. Use grape tomatoes or chop up heirloom tomatoes instead!
Corn: For ease of preparation, I use one can of corn. If you prefer using fresh corn, cook up two stalks of corn, allow them to cool, then cut the corn kernel off the stalks.
Avocado: Bringing creamy texture and richness, avocado adds a sultry element to the otherwise light salad.
Red Onion and Fresh Garlic: Bringers of bold, zippy flavors and subtle heat!
Fresh Parsley: A little infusion of fresh herbs makes this salad taste like summer in a bowl. Swap it out for fresh basil or fresh mint!
Avocado Oil or Olive Oil: A touch of oil is the base of the salad dressing. It provides richness and moisture.
Lemon Zest and Lemon Juice: Bright citrus flavor ties all of the fresh ingredients together! Feel free to adjust the amount of zest and juice you use to your personal taste. You can swap it out for fresh lime juice and lime zest too.
Sea Salt and Black Pepper: Season the salad to your personal taste with salt and pepper.
How to Make Corn and Tomato Salad:
Add all of the ingredients for the corn salad to a large bowl. Toss everything together with a rubber spatula or a wooden spoon.
Taste the salad for flavor and add more lemon juice, salt, or pepper to your personal taste.
Serve corn and tomato salad alongside your main entree, and enjoy!
Store salad in an airtight container in the refrigerator for up to 2 days if you include the avocado, or up to 5 days without avocado.
Serving Suggestions:
- Grilled Chicken Breast
- BBQ Tri Tip
- Grilled Salmon
- Copycat Chipotle Chicken
- Easy Air Fryer Pork Chops
- Lemon Garlic Air Fryer Boneless Chicken Thighs
Recipe Tips:
- For the best results, add the diced avocado just before serving to prevent it from oxidizing.
- If you’re making this recipe for meal prep, prepare the whole recipe but leave the avocado out until you intend to eat the salad.
- Use sweet corn for the best flavor.
The next time you’re looking for a zippy vegetable side dish, whip up this easy recipe! It is marvelous no matter the time of year, particularly in the summer months when we are all craving chilled recipes.
If you’re looking for more refreshing side dish recipes, also try out these reader favorites!
More Summer Side Dishes:
Drop a comment below letting me know what you serve with your corn and tomato salad!
Corn and Tomato Salad Recipe
Ingredients
- 2 cups cherry tomatoes halved
- 1 (15-oz) can corn drained and rinsed*
- 1 ripe avocado diced
- ½ cup red onion thinly sliced
- 1 large clove garlic
- ½ cup fresh parsley finely chopped**
- 3 Tbsp avocado oil
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
- Sea salt and black pepper to taste
Instructions
- Toss all of the ingredients together in a mixing bowl until well combined. There is no need to mix the fresh vegetables and the dressing ingredients separately – everything can go in at the same time.
- Taste the salad for flavor and add more lemon juice, salt, or pepper to your personal taste.
- Serve with your main dish, such as grilled chicken, fish, steak, etc.
- Store salad in an airtight container in the refrigerator for up to 2 days if you include the avocado, or up to 5 days without avocado.
