Avocado Tomato Corn Salad

8 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes

Avocado Tomato Corn Salad is the perfect side dish with creamy avocados, fresh tomatoes, crisp cucumbers, and corn all tossed in a zesty lemon dressing.

This is an amazing, refreshing Summer Side Dish to serve alongside your favorite cookout meals like Grilled Cilantro Lime Chicken, Pulled Pork, or Hamburgers

Avocado Tomato Corn Salad in serving bowl on butcher block


This recipe is truly the perfect Summertime Dish. Simple ingredients like ripe avocados, juicy cherry tomatoes, sweet corn, and cucumber are all sliced into pieces and tossed together with a fresh lemon juice dressing. It’s ready in minutes with a fresh flavor that’s perfect to keep you feeling cool and relaxed on hot days. 

If you’ve enjoyed Mexican Sweet Summer Corn Salad and Avocado Salsa, then you’re sure to love this Tomato Corn Avocado Salad. It combines corn, avocado, and other healthy vegetables into one delicious salad with a depth of flavor and varied ingredients. 

Ingredients for Avocado Tomato Corn Salad in prep bowls

It’s the perfect salad to make when you’re in a hurry. No need for lots of prep work, hard-to-follow instructions, or letting it set. Just take a few minutes to toss the ingredients together, pour the dressing over the top, and bring out this amazing avocado salad for everyone to enjoy. It makes a great side for BBQs, taco nights, or any weeknight meal in need of some extra flavor and color. 



This Fresh Corn Tomato and Creamy Avocado Salad is wonderfully versatile. You can put it out in a salad bowl as a simple side dish that stands well on its own, or serve it up with tortilla chips as a dip. You can also serve it over your weeknight dinners as a delicious and flavorful topping. 

Tomato Corn Avocado Salad would go great with a lot of your favorite dinner recipes. The creamy avocado and other fresh ingredients make it a refreshing pairing with Mexican dishes like Ground Beef Tacos, Carne Asada, or Baked Chilaquiles

The delicious flavors would also go great with basic meals like Grilled Chicken or Shredded BBQ Chicken

Ingredients for Avocado Tomato Corn Salad in mixing bowl with dressing being poured



  • Add-ins: One of the best things about easy salad recipes like this one is you can easily toss in extra vegetables that you have on hand for even more flavorful salad ingredients. This recipe would taste great with red onion, bell peppers, sliced green onions, or if you want to make it a little spicy you could even add jalapeño peppers. 
  • Lime Juice Dressing: We’ve made this Avocado Tomato and Corn Salad recipe with a simple lemon dressing. However, if you prefer you can just as easily use lime. Simply replace the fresh lemon juice in the recipe with fresh lime juice, and top the salad off with a bit of lime zest before serving. 
  • Lemon-herb dressing: To make a fresh herb dressing, whisk a tablespoon minced thyme, ½ tablespoon rosemary, and a little lemon zest in with the original lemon dressing before adding it to the salad. 
  • Seasonings: You can also sprinkle the ingredients with your favorite seasonings to experiment with the flavor. It would taste great with garlic pepper, ground pepper, paprika, red pepper flakes, or cayenne pepper. 



  • Serve: Tomato Corn Avocado Salad is best served fresh. You don’t want to leave it out at room temperature for more than an hour or two. 
  • Store: If you have leftovers, you can seal the salad in an airtight container to store in the fridge for 3-5 days. The lemon in the dressing will help prevent the avocado from turning brown too quickly. You can also squeeze some extra lemon juice over the top to help it stay looking fresh longer.
  • Freeze: Unfortunately, the fresh vegetables won’t last well during a freezing and defrosting process, so if you haven’t finished the salad after a few days it’s better to throw it away and make another. 

Avocado Tomato Corn Salad in serving bowl on butcher block

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Avocado Tomato Corn Salad

Avocado Tomato Corn Salad is the perfect side dish with creamy avocados, fresh tomatoes, crisp cucumbers, and corn all tossed in a zesty lemon dressing.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 1/3 cup extra-virgin olive oil
  • 2 lemons , juiced and zested
  • 1/2 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 3 ripe avocados , cubed
  • 2 cups cherry tomatoes , halved
  • 1 cucumber , cut in half lengthwise then sliced
  • 1 cup sweet corn , fresh or thawed
  • 1/4 cup cilantro , chopped


  • In a large bowl, whisk together oil, lemon juice, cumin, salt and pepper.
  • Add in the diced avocados, tomatoes, cucumber, corn, and cilantro and toss gently to combine.
  • Best served at room temperature or bring to room temperature after refrigerating.


Calories: 240kcal | Carbohydrates: 16g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 304mg | Potassium: 603mg | Fiber: 7g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 1mg

Avocado Tomato Corn Salad collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Served this with a tri tip and this salad was a huge hit! It’s light and refreshing making it the perfect side dish for the summer! Will definitely be making this again!

    Thanks Sabrina!

      1. Still need to know is the corn COOKED???

        Is the corn cooked or raw? If canned or frozen do you cook it?