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Corn and Tomato Summer Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
A fresh and vibrant summer salad combining charred corn, cherry tomatoes, and creamy avocado, dressed in a zesty lime and jalapeño dressing.

Ingredients

Vegetables

  • 2-3 ears fresh corn (shucked (about 2 cups))
  • 1 ½ cups cherry or grape tomatoes (halved (about 1 pint))
  • 1 medium avocado (diced)
  • ½ small red onion (finely diced (about 1 cup))
  • ¼ cup chopped cilantro (plus extra for garnish)
  • 1 tablespoon olive oil (for coating corn)
  • ¼ cup olive oil (for dressing)
  • 3 tablespoons fresh lime juice (about 1–1½ limes)
  • 4 teaspoons finely minced jalapeño
  • 2 cloves garlic (grated)
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions 

  • Preheat grill to medium-high heat. Shuck corn, coat with olive oil, and season with salt and pepper.
  • Prepare dressing by whisking together olive oil, lime juice, jalapeño, cilantro, garlic, honey, salt, and pepper. Set aside.
  • Grill corn for about 10 minutes, turning every 1–2 minutes until lightly charred. Cool slightly, then cut kernels into chunks.
  • Combine corn, tomatoes, avocado, red onion, and cilantro in a bowl. Toss with half the dressing, adding more to coat evenly.
  • Season with extra salt and pepper if needed. Serve garnished with additional cilantro.

Notes

This salad is perfect for summer gatherings and pairs well with grilled proteins.
Calories: 250kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Corn, Summer, Tomato