Summer Corn, Tomato and Avocado Salad is a bright, fresh side that pairs perfectly with anything off the grill. Topped with a creamy yet light Buttermilk-Dijon dressing, it’s equally satisfying as a simple lunch or a colorful accompaniment to a barbecue. This recipe highlights peak-season sweet corn and ripe tomatoes, and comes together quickly with minimal fuss.
Corn, Tomato and Avocado Salad
Make the most of late-summer produce with this simple salad. Sweet corn kernels, juicy grape or cherry tomatoes, creamy avocado and crisp romaine form a satisfying base. A tangy Buttermilk-Dijon dressing ties everything together without weighing the salad down. It’s a great way to use tomatoes from the garden and works well served immediately or chilled for a short time before serving.
How to Cook Corn
Fresh summer corn is naturally sweet and can be eaten raw, but cooking deepens the flavor and softens the kernels. For a smoky accent, grill ears over direct heat until charred in spots, about 8–10 minutes, turning occasionally. For a fast method, microwave corn in the husk: place the whole ear in the microwave and cook on high for 3 minutes, then let it cool slightly before peeling back the husk and removing the silk. Boiling is another easy option: simmer ears in lightly salted water for 3–5 minutes. After cooking, cut the kernels off the cob with a sharp knife and add them to the salad.
More Summer Salad Ideas
- Creamy Shrimp and Celery Salad
- Southwestern Black Bean, Quinoa and Mango Salad
- Summer Tomato Salad
- Chopped Wedge Salad
- Chilled Watermelon, Cucumber and Feta Salad
Recipe: Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk-Dijon Dressing
Take advantage of late-season sweet corn and ripe tomatoes with this easy salad. It’s a quick side that complements grilled proteins and also serves well as a light meal. The dressing is tangy and creamy without being heavy.
Yield: 4 servings
Serving size: 1/2 cup
Prep: 10 mins • Total: 10 mins
Course: Salad, Side Dish • Cuisine: American
Ingredients
For the dressing (makes about 3/4 cup):
- 1 tbsp minced shallots
- 2 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 6 tbsp 1% buttermilk
- 2 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- Pinch black pepper
For the salad:
- 1 head romaine, chopped (about 5 cups)
- 1 medium ear corn, cooked and kernels cut off the cob*
- 4–5 large grape tomatoes, quartered
- 1/2 large avocado (about 3 oz), sliced
- 1/4 cup sliced red onion
Instructions
- Cook the corn: the quickest method is to microwave an ear with the husk on for 3 minutes; let it cool slightly, then peel and cut the kernels from the cob. Alternatively, grill or boil the corn as described above.
- Make the dressing: in a small bowl or jar, whisk together the minced shallots, Dijon mustard, white wine vinegar, buttermilk, olive oil, garlic powder, kosher salt and a pinch of black pepper until smooth and emulsified.
- Assemble the salad: place the chopped romaine in a large serving bowl. Add the corn kernels, quartered tomatoes, sliced avocado and red onion. Drizzle the dressing over the salad and toss gently to combine, taking care not to mash the avocado.
- Serve immediately, or chill briefly for 10–15 minutes to let flavors meld. For best texture, add the avocado just before serving if you plan to store leftovers.
Tips and Variations
- For a charred flavor, grill the corn until lightly blackened in spots before cutting off the kernels.
- Add fresh herbs like cilantro, basil or chives for extra brightness.
- To make it heartier, stir in cooked black beans, quinoa or grilled shrimp.
- Swap romaine for baby spinach or mixed greens for a different base.
- If you prefer a thicker dressing, reduce the buttermilk slightly or add a spoonful of plain yogurt.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1–2 days; avocado will brown over time, so keep it separated if you expect to store larger amounts.
Nutrition (per serving)
Calories: 147 kcal • Carbohydrates: 11.5 g • Protein: 3.5 g • Fat: 11 g • Fiber: 3.5 g • Sugar: 2.5 g • Sodium: 137 mg • Cholesterol: 1 mg
*Quick note on cooking corn: microwaving with the husk on steams the ear and preserves sweetness; let it cool a moment before handling. Grilling adds depth and a smoky edge; boiling is a reliable classic.
Enjoy this vibrant salad alongside grilled meats, fish or tofu, or serve it as a light main with crusty bread. Its fresh flavors and easy preparation make it a summer staple you’ll return to again and again.