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Avocado Corn Salad

Fresh, ripe summer veggies - avocado, corn, and tomatoes - are tossed with fresh herbs, a little jalapeno, and vinaigrette makings to create a summer side dish or poolside munchie that's simply irresistible. My favorite way to serve it? As a dip with tortilla chips! 

Course Appetizer, Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Author Liz


  • 4 ripe avocados large dice
  • 2 plum tomatoes small dice
  • 1/4 red onion small dice
  • 1 c. corn kernels from 1 ear of grilled corn, or use canned corn, drained
  • 3 Tbs. coarsely chopped fresh cilantro
  • 1 jalapeno seeded and minced
  • juice of half a lime
  • 1 Tbs. extra-virgin olive oil
  • 1/2 Tbs. honey
  • kosher salt
  • freshly ground pepper


  1. Place diced avocados, tomatoes, onion, corn, cilantro, and jalapeno. Gently toss to combine.

  2. In a small bowl, whisk together lime juice, olive oil, honey, salt and pepper. Drizzle over salad and again, gently toss to coat. Taste and season with additional jalapeno, lime juice, salt or pepper as needed.

  3. Best served within one hour of preparing, although leftovers may be refrigerated for a day or two.