Brown plate filled with summer avocado corn salad garnished with cilantro and a lime wedge. It is sitting on a stripped towel with lime wedges, cherry tomatoes, and cilantro around it.
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5 from 1 vote

Raw Summer Corn Salad with Tomato & Avocado

This Summer Corn Salad combines avocados, tomatoes, red onion, and jalapeños with a cilantro lime dressing to make a perfect light, refreshing, and easy side dish for summer!
Course Appetizer, Salad, Side Dish
Keyword Avocado Corn Salad, Mexican Corn Salad, Summer Corn Salad, Tomato Corn Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 .5 cups
Calories 83kcal
Author Kelly


Corn Salad

  • 4 ears of white or yellow corn, cut off the cob (3.5 cups/485 grams)
  • 2 1/2 cups cherry tomatoes, halved or quartered (400 grams)
  • 1 cup diced red onion (120 grams)
  • 1 large avocado, diced (165 grams)
  • 1 jalapeño, diced (leave seeds for more heat)

Cilantro Lime Dressing

  • 1/2 cup packed cilantro, finely chopped
  • 1/4 cup lime juice (about 1-2 limes)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • salt and pepper, to taste


  • Add the corn, tomatoes, avocado, onion, and jalapeno to a large bowl and set aside.
  • Make the dressing. Combine all ingredients into a small bowl or glass jar and whisk until incorporated.
  • Pour the dressing over the corn salad and mix well to combine. Season to taste and enjoy!


Nutrition is for 1/2 cup


Serving: 1/2 cup | Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.9g | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 880IU | Vitamin C: 11.9mg | Calcium: 52mg | Iron: 0.3mg